Aunt Vera’s Orange Chiffon Cake

Aunt Vera’s Orange Chiffon Cake

  • 2 1/4 Cup Cake Flour
  • 3 tsp. Baking Powder
  • 1 1/2 Cup Sugar
  • 1/2 tsp. salt

Sift together in a mixing bowl. Add in order: 1/2 cup oil, 3/4 cup fresh orange juice, 5 unbeaten egg yolks, 2 Tbsp. grated orange rind.

Beat with mixer: 1 cup egg whites and 1/2 tsp. cream of tartar until very stiff.

Gently fold 1st mixture into egg whites until well mixed. Do Not Stir.

Bake at 325 degrees 60-65 minutes in ungreased tube pan.

Turn cake upside down and let stand until cold.

Run knife around cake and tap lightly to remove from pan.


Melt 1/2 cup of margarine. Remove from heat and add 4 Tbsp. flour. 

Blend until smooth.

Place back on low heat and add slowly 1/2 cup orange juice. Cook about 2 minutes. (Will not hurt if curdles)

Remove from heat and add 3 cups confectioners sugar and 2 Tbsp. orange rind. Assuming this means well grated, not just the rind in a spiral.

Stir and spread over cake. 

Note: need appx. 8 eggs for 1 cup of whites and 3 or 4 oranges for the juice and grated rind.




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