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Orange Chiffon Cake

This cake recipe was given to me by my sister-in-law many years ago. It's deliciously light in texture, compatible with any meal and makes a beautiful presentation for special occasions. -Ann Pitt, Mountainside, New Jersey

12 ServingsPrep: 20 min. Bake: 55 min. + cooling

Ingredients

2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1/4 teaspoon salt
7 eggs, separated
1/2 cup orange juice
1/2 cup vegetable oil
1/4 cup water
2 teaspoons vanilla extract
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
1/2 teaspoon cream of tartar
ICING:
1/2 cup confectioners' sugar
2 tablespoons shortening
1 tablespoon butter, softened
1 can (8 ounces) crushed pineapple, well drained

Directions

Sift the flour, sugar, baking powder and salt into a large bowl; make
a well in the center. In another bowl, beat egg yolks until thicken
and lemon-colored. Beat in the orange juice, oil, water, vanilla,
and orange and lemon peels. Pour into well in dry ingredients; beat
with a wooden spoon until smooth. In a bowl, beat egg whites on
medium speed until foamy. Add cream of tartar; beat until stiff

2 of 2

Orange Chiffon Cake (continued)

Directions (continued)

peaks form. Gradually fold into batter.
Transfer to an ungreased 10-in. tube pan. Bake at 325° for 55-60
minutes or until cake springs back when lightly touched. Immediately
invert cake; cool completely. Loosen cake from sides of pan; remove
cake and place on a serving platter.
For icing, combine the confectioners' sugar, shortening and butter
until smooth. Spread over top of cake. Spoon pineapple over icing.
Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 361 calories, 15 g fat (3 g saturated fat), 127 mg cholesterol, 197 mg sodium, 51 g carbohydrate, 1 g fiber, 6 g protein.