Close
Ingredients
| eggs: 2 (whites) |
| granulated sugar: 1/3 cup |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1 cup |
| baking powder: 1 Tbl |
| salt: 1 tsp |
| orange zest: 2 tsp |
| orange juice: 1/2 cup |
| nonfat milk: 1/2 cup |
| vegetable oil: 1/2 cup |
| eggs: 2 (yolks) |
Orange Chiffon Layer Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- In a small bowl, beat egg whites with 1/3 cup sugar until thick and glossy but not stiff. Set aside.
- Combine flour, 1 cup sugar, baking powder and salt in a large mixing bowl. Add orange peel, orange juice, milk, Crisco Oil and egg yolks. Mix at medium speed for 3 minutes; scrape bottom and sides of bowl often.
- Fold egg whites into batter until well-blended. Pour into two greased and floured 8 x 1-1/2-inch layer pans.
- Bake at 350ºF for 25-30 minutes, until center springs back when touched lightly. Cool 10-20 minutes, then remove from pans.