Orange Chiffon Cake 1964 Recipes

ORANGE CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
• Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.
• In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
• Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.
• Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.

ORANGE CHIFFON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.

ORANGE CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
• With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Using a flexible spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
• Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Let cool completely. Run a sharp knife around edges to release cake. Serve topped with whipped cream and candied zest, if desired.

ORANGE CHIFFON CAKE

Steps:

• Stir flour, sugar, baking powder, salt and orange rind together. Make a well in the centre of the dry ingredients, and then add in this order: vegetable oil, egg yolks, orange juice and water.
• Beat til smooth.
• Add cream of tartar to egg whites and beat in a separate bown until stiff peaks are formed.
• Gradually pour batter over beaten egg whites, gently folding until just blended.
• DO NOT STIR.
• Pour batter into ungreased 10" tube pan.
• Bake 325 55 minutes.
• Increase heat to 350F and bake 10 mins longer.
• Invert pan, and allow to cool.
• Remove and frost if desired.

ORANGE CHIFFON CAKE

Steps:

• Preheat oven to 325º Fahrenheit.
• Separate the eggs, putting the egg yolks in one bowl and egg whites in another. Set aside.
• In a large bowl, sift together the flour, sugar, baking powder and salt. Set aside.
• In another bowl, mix together the egg YOLKS, water, oil, orange zest and vanilla.
• Pour the wet ingredients into the dry and mix until well combined.
• Add the cream of tartar to the egg whites. Using a stand mixer, beat until the peaks are stiff. (This took about 4 minutes in a stand mixer.)
• Gently fold the egg white mixture into the batter until combined. Batter will be very light and fluffy.
• Pour into an ungreased tube pan (with a removable bottom) and bake on the lowest rack for 50 minutes, or until top springs back when touched.
• Immediately invert the pan and let it rest upside down on three glasses.
• Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
• Remove the cake to a plate.
• To make the orange glaze, whisk together the sugar, orange zest and orange juice. Add ½ to 1 tablespoon of heavy cream if the glaze is still too thick.
• Drizzle the cake with the orange glaze.
• Store in an airtight container at room temperature.

ORANGE GLOW CHIFFON CAKE

Steps:

• Preheat the oven to 325 degrees.
• In a large mixing bowl, combine the flour, baking powder, salt and all but 2 tablespoons of the sugar and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, orange juice, orange zest and vanilla and beat with electric mixer 1 minute or until smooth.
• In another large mixing bowl, beat the egg whites until frothy, add the cream of tartar and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons of sugar until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk or slotted skimmer until just blended.
• Pour into a 10-inch, 2-piece ungreased tube pan (the batter will come to 1 inch from the top) and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (about 1 1/2 hours).
• Remove the pan from the bottle, loosen the sides with a long metal spatula and remove the center core of the pan. (Dislodge the bottom and center core with a metal spatula or thick sharp knife. A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a serving plate.
• Wrap the cake so that it is airtight. It will store 3 days at room temperature, 10 days refrigerated and 2 months frozen.

ORANGE CHIFFON CAKE 1964

Steps:

• Measure sifted cake flour to make 2 1/4 cups.
• Sift the flour now with 1 cup of the sugar, baking powder and salt.
• Make a well. in a bowl.
• Add the oil, yolks, water juice and rind along with the seeds
• Most of the time when I know I am making this cake I soak my seeds in the orange juice and water the night before, just to soften a little. Of course the poppyseeds are optional in the recipe.
• Beat with a wooden spoon until smooth.
• Beat whites in a seperate bowl with cream of tartar until foamy and lightl peaks.
• Add the last 1/2 cup sugar gradually beating to stiff peaks.
• Fold with whisk into the batter.
• Blending but not deflating.
• Pour into ungreased tube pan.
• Bake 325 for 50- 55 minutes.
• Test.
• Reove from oven and let stand one to two minutes.
• Turn onto wire parchment lined rack to cool completely upside down still in pan.
• Cool completely, run a knife around outer edges and now remove from pan.
• Frost when cool with desired frosting or glaze.
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