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Orange Pineapple Chiffon Cake Recipe
Orange Pineapple Chiffon Cake Recipe photo by Taste of Home

Orange Pineapple Chiffon Cake Recipe

Read Reviews (4)
5 4
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 12 servings

Ingredients

  • 2 cups King Arthur Unbleached 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

Nutritional 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.

Directions

  1. 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 peaks form. Gradually fold into batter.
  2. 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.
  3. For icing, combine the confectioners' sugar, shortening and butter until smooth. Spread over top of cake. Spoon pineapple over icing. Yield: 12 servings.
Originally published as Orange Chiffon Cake in Reminisce March/April 2002, p49

Nutritional 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.

Reviews for Orange Pineapple Chiffon Cake(4)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 19, 2014

This was a delicious cake that stole the show at out bridge game. It is a little "fussy" to make, but well worth the effort. I didn't bring any home. I am not a pineapple fan so I just used a powdered sugar glaze with fresh orange juice and orange zest.

MY REVIEW
Reviewed Oct. 24, 2011

I have made this receipe several times. A long time ago you could purchase the Orange Chiffon Cake mix in the stores. But no longer. This is a delicious recipe if you like Angle Food Cake. When I make this cake I make the frosting and add orange zest with a couple tablespoons of frozen orange juice. I frost the cake and then I brown 1 1/2 cups of coconut in the oven and press into the frosting. The orange cake with the orange frosting is delicious and your guest will ask for your receipe.

MY REVIEW
Reviewed Jan. 9, 2010

This is a lovely cake all by itself, but the scrumptious icing with pineapple makes it even lovelier.

MY REVIEW
Reviewed Dec. 16, 2007

This is absolutely wonderful.. My father loves Orange Chiffon cake and they dont sell it in the stores anymore. I am thrilled to have found this. Thank you.

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