Golden Chiffon Cake

8 large egg yolks
2/3 cup granulated sugar
1 teaspoon grated orange peel
1/2 cup orange juice with pulp
1 cup cake flour
8 egg whites, chilled
1 teaspoon cream of tartar
1/2 teaspoon salt
2/3 cup granulated sugar
Oven:  325

In very large mixing bowl, beat egg yolks until thick and lemon-colored.  Gradually add 2/3-cup sugar, beating until thick and lemony.  Combine orange peel and juice and add alternately with cake flour, beating after each addition.  In separate deep large bowl, beat egg whites with cream of tartar and salt until soft peaks form.  Gradually beat in sugar, continuing to beat until stiff peaks form.  Gently fold into batter by hand.  Spoon into 10-inch ungreased tube pan and bake for 1 hour 15 minutes or until cake springs back when touched in center.  Immediately invert in pan on cooling rack and allow to grow cold before removing from pan.  To remove, loosen sides and center with spatula or knife, invert pan and remove.  Frost with Fluffy Orange Frosting.

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