The Vintage Chiffon Cake Site

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Fresh Orange Chiffon Cake

Makes 16 to 20 Servngs
Makes 8 to 10 Servings
STEP 1. . . . MEASURE (level measurements thruout) and SIFT together in a mixing bowl:
2 1/4 cups sifted SOFTASILK cake flour (spoon
lightly into cup, don't pack)
1 1/8 cups (1 cup plus 2 tbsp.) sifted SOFTASILK
cake flour (spoon lightly into cup,
don't pack)
1 1/2 cups sugar 3/4 cup sugar
3 tsp. baking powder 1 1/2 tsp. baking powder
1 tsp. salt 1/2 tsp. salt
MAKE a well and add in order:
1/2 cup cooking (salad) oil such as Wesson
or Mazola
1/4 cup cooking (salad) oil such as Wesson
or Mazola
5 unbeaten egg yolks (medium-sized) 2 unbeaten egg yolks (medium sized)
juice of 2 medium-sized oranges
plus water to make 3/4 cup
juice of 1 medium-sized orange
plus water to make 3/8 cup (1/4 cup plus 2 tbsp.)
grated rind of 2 oranges (about 2 tbsp.) grated rind of 1 orange (about 1 tbsp.)
BEAT with spoon until smooth.
STEP 2 . . . . . . . . MEASURE into large mixing bowl:
1 cup egg whites (7 or 8) 1/2 cup egg whites (4 whites)
1/2 tsp. cream of tartar 1/4 tsp. cream of tartar
WHIP until whites form very stiff peaks. They should be much stiffer than for
angel or meringue. DO NOT UNDERBEAT.
STEP 3 . . . . POUR egg yolk mixture gradually over whipped egg whites—gently
folding with rubber scraper until just blended! DO NOT STIR! POUR
into ungreased pan immediately. BAKE in . . .
10-in. tube, 4 in. deep—325°—65-70 min.
9x13x2-in. oblong—350°—45 to 50 min.
8x8x2-in. or 9x9x92-in. square—350°—30 to 35 min.
5x10x3-in. loaf—325°—50 to 55 min.
9-in. tube 3 1/2-in. deep—325°—50 to 55 min.
. . . or until top springs back when lightly touched.
Immediately turn pan upside down, placing tube part over neck of funnel or bottle,
or resting edges of square, oblong, or loaf pans on 2 other pans.
Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn
pan over and hit edge sharply on table to loosen. Frost with Fluffy Orange Icing
or Orange Cream Icing. Or, top with Orange Fluff Topping.

This recipe is nearly identical to . . . Orange Chiffon Cake . . . but:

Note: Two versions of the recipe from print ads give minimum baking times for three of the pan sizes above: 10-in. tube, 4-in. deep—325° 65 min.; 8x8x2-in. or 9x9x2-in. pan—350° 30 min.; and 9-in. tube, 3 1/2-in. deep—325° 50 min.

Source: Official print ad.

See also: Orange Dessert Loaf.