Orange Chiffon Cake Recipes

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ORANGE CHIFFON CAKE



Orange Chiffon Cake image

This is a very good cake, and a large cake at that.

Provided by Carol

Categories     Desserts     Cakes

Yield 14

Number Of Ingredients 11

2 ¼ cups cake flour
1 ½ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
5 egg yolks
½ cup vegetable oil
¾ cup orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
1 cup egg whites
½ teaspoon cream of tartar

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.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 41.6 g, Cholesterol 73.2 mg, Fat 9.7 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 302.9 mg, Sugar 22.8 g

ORANGE CHIFFON CAKE



Orange Chiffon Cake image

This was my absolute favorite cake as a child. We always got to choose what kind of cake we wanted for our birthday, and this was always my choice!

Provided by Northern_Reflectionz

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 grated orange, rind of
1/2 cup vegetable oil
6 egg yolks
1/4 cup orange juice
1/2 cup cold water
1/2 teaspoon cream of tartar
6 egg whites

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.

Nutrition Facts : Calories 279.9, Fat 11.3, SaturatedFat 1.9, Cholesterol 94.4, Sodium 316.3, Carbohydrate 40.2, Fiber 0.5, Sugar 25.6, Protein 4.9

ORANGE CHIFFON CAKE



Orange Chiffon Cake image

This light ad airy orange chiffon cake is simply delicious. This recipe for orange chiffon cake packs plenty of orange flavor using zest and juice and goes perfectly with a warm cup of tea.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar, divided
1/2 cup neutral-tasting oil, such as safflower
6 large eggs, separated
2 tablespoons finely grated orange zest and 1/2 cup fresh orange juice (from 2 to 3 navel or Valencia oranges)
1/4 cup cold water
1/4 teaspoon cream of tartar
Whipped cream, for serving
Candied Orange Zest, for serving (optional)

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



Orange Chiffon Cake image

The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. &Mdash; Marjorie Ebert, Conewango Valley, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 14

6 large eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup fresh orange juice
1/2 cup canola oil
2 tablespoons grated orange zest
1/2 teaspoon cream of tartar
ORANGE GLAZE:
1/2 cup butter
2 cups confectioners' sugar
2 to 4 tablespoons fresh orange juice
1/2 teaspoon grated orange zest

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.

Nutrition Facts : Calories 333 calories, Fat 15g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 269mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

ORANGE CHIFFON CAKE



Orange Chiffon Cake image

Light, fluffy, orange chiffon cake made with fresh oranges. Make a simple powdered sugar glaze to top the cake for a simply gorgeous dessert recipe.

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 14

7 large eggs (separated & at room temperature)
2 cups all-purpose flour
1 1/2 cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated orange peel
2 teaspoons vanilla extract (or orange extract)
1/2 teaspoon cream of tartar
1 cup powdered sugar
1/2 teaspoon orange zest
1 tablespoon orange juice
1 tablespoon heavy cream

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.

Nutrition Facts : Calories 344 kcal, Carbohydrate 52 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 110 mg, Sodium 238 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 10 g, ServingSize 1 serving

ORANGE FLUFF CAKE



Orange Fluff Cake image

Wonderful cake with a true orangey flavor.

Provided by S Hussy

Categories     Desserts     Cakes

Time 3h

Yield 12

Number Of Ingredients 15

1 ½ cups sifted cake flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons butter, melted
⅓ cup fresh orange juice
1 teaspoon grated orange zest
6 egg yolks
1 teaspoon vanilla extract
6 egg whites
½ teaspoon cream of tartar
½ cup white sugar
1 cup confectioners' sugar
2 tablespoons fresh orange juice
2 teaspoons grated orange zest

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Have ready an ungreased 10-inch tube pan with a removable bottom. Don't use a nonstick surface pan.
  • Sift the flour, 1/2 cup sugar, baking powder and salt into a medium bowl. Form a well in the center and add the melted butter, 1/3 cup orange juice, 1 teaspoon orange zest, egg yolks and vanilla. Beat for 1 to 2 minutes with an electric mixer.
  • In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • Pour batter into the ungreased tube pan. Bake for 60 to 75 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately invert and let the cake hang upside down until completely cool.
  • Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate.
  • To make the glaze: In a small bowl combine the confectioner's sugar, 2 tablespoons orange juice, and 2 teaspoons orange zest. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 41.8 g, Cholesterol 114.5 mg, Fat 7.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 223.8 mg, Sugar 27.5 g

ORANGE CREAM CHIFFON CAKE



Orange Cream Chiffon Cake image

Light and luscious, this sponge cake is bursting with orange flavor. It's the perfect dessert to serve after a filling meal, or with afternoon tea or coffee.-Faith Sommers, Bangor, California

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 15

9 large eggs, room temperature, separated
1 cup sugar, divided
1/4 cup orange juice
4 teaspoons grated orange zest
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon salt
FILLING:
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup orange juice
1 large egg, lightly beaten
4 teaspoons grated orange zest
1 carton (12 ounces) frozen whipped topping, thawed

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Blend in orange juice and zest. Add flour and remaining sugar to yolk mixture; mix well., Add cream of tartar and salt to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake at 325° on lowest oven rack 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours. Run a knife around sides and center tube of pan; remove cake., For filling, in a double boiler or a metal bowl over simmering water, combine the sugar, flour and salt. Add the orange juice, egg and orange zest. Constantly whisk until mixture reaches 160° or is thick enough to coat the back of a spoon. Remove from heat and cool completely. Fold in whipped topping., Cut cake horizontally into 3 layers. Place bottom layer on a serving plate; top with one-third of the filling. Repeat layers twice. Serve immediately or refrigerate.

Nutrition Facts : Calories 329 calories, Fat 9g fat (6g saturated fat), Cholesterol 155mg cholesterol, Sodium 207mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 7g protein.

ORANGE CHIFFON CAKE WITH ORANGE GLAZE



Orange Chiffon Cake With Orange Glaze image

I made this cake over the holidays and had to share it on this site, it is the best (and highest) chiffon cake I have ever made!!! Make certain that your egg whites are room temperature before beating.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 18

2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup canola oil
7 egg yolks
1/2 cup fresh orange juice
1/4 cup water
2 tablespoons grated orange zest
2 teaspoons vanilla
7 egg whites, room temperature
1/2 teaspoon cream of tartar
2 tablespoons butter, room temperature
1 pinch salt
1 orange, zest of, grated
1/4 teaspoon orange extract (optional)
3 cups icing sugar
1 -2 drop orange food coloring (optional)

Steps:

  • Preheat oven to 325°.
  • Prepare an ungreased 10-inch tube pan.
  • In a large bowl blend together the flour with sugar, baking powder and salt.
  • Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
  • In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
  • Using a spatula gently fold in the egg whites into the flour/sugar mixture.
  • Pour the batter into tube pan.
  • Bake for about 50-60 minutes or until cake tests done.
  • Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
  • Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
  • To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.

Nutrition Facts : Calories 433.8, Fat 13.7, SaturatedFat 2.8, Cholesterol 115.2, Sodium 348.4, Carbohydrate 73, Fiber 0.7, Sugar 55.5, Protein 5.8

ORANGE GLOW CHIFFON CAKE



Orange Glow Chiffon Cake image

Provided by Richard Flaste

Categories     dessert

Time 2h45m

Yield Fourteen servings

Number Of Ingredients 10

2 1/2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup safflower oil
7 large eggs, separated, plus 3 egg whites
3/4 cup freshly squeezed orange juice
2 tablespoons grated orange zest
1 teaspoon vanilla
1 1/4 teaspoons cream of tartar

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.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 23 grams, TransFat 0 grams

ORANGE CHIFFON CAKE



Orange Chiffon Cake image

An easy Orange Chiffon Cake recipe

Categories     Cake     Dairy     Egg     Dessert     Bake     Easter     Orange     Gourmet

Number Of Ingredients 20

For the cake:
2 1/4 cups cake flour (not self-rising)
1 1/2 cups sugar
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
7 large egg yolks
3/4 cup fresh orange juice
2 tablespoons freshly grated orange zest
2 teaspoons vanilla
9 large egg whites
1 teaspoon cream of tartar
For the whipped cream frosting:
2 cups well-chilled heavy cream
3 tablespoons Grand Marnier or other orange-flavored liqueur
2 teaspoons freshly grated orange zest
1/4 cup sugar
1/4 teaspoon orange-flower water (available at specialty foods shops), or to taste, if desired
candied mimosa balls and candied violets (both available at specialty foods shops) for garnish if desired
fresh orange sections, membranes discarded, for garnish if desired

Steps:

  • Make the cake:
  • Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth. In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325°F. oven for 1 hour, or until a tester comes out clean. Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Using a serrated knife cut the cake in half horizontally.
  • Make the cream frosting:
  • In a large bowl, chilled, with an electric mixer beat together the cream, the Grand Marnier, the zest, the sugar, the orange-flower water, and a pinch of salt until the mixture holds stiff peaks.
  • Transfer the bottom layer of the cake to a platter, spread some of the frosting on it, and top it with the remaining layer. Spread the remaining frosting on the top layer and side of the cake and garnish the cake with the candied mimosa balls, the candied violets, and the orange sections.

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From cookingclassy.com


ORANGE CHIFFON CAKE RECIPE: THE FLUFFIEST SWEET TREAT EVER – COOK IT
2021-01-13 1. Done. Sift flour and baking powder into a large bowl. Add salt, vanilla, and half of the sugar; whisk to combine. 2. Done. Next, add orange zest and juice, egg yolks, and sunflower oil. Using your electric mixer, beat until combined, starting at …
From cookit.guru


ORANGE CHIFFON CAKE - BETTER THAN THE BAKERY! - THRIFTY JINXY
In a large bowl combine flour, sugar, salt, and baking soda. In a separate bowl add orange juice, egg yolks, oil, and zest. Whisk together. Pour the wet ingredient mixture into the dry and whisk until incorporated. In a clean, oil-free glass bowl beat egg whites and cream of tartar on high speed until stiff peaks form.
From thriftyjinxy.com


ORANGE CHIFFON CAKE RECIPE - YOUMEDIA
How To Make Orange Chiffon Cake. Get a few bowls ready to make the recipe. In a bowl of your stand mixer, whisk together the flour, baking powder, 250g of the sugar, salt, and orange zest. Add the remaining ingredients (except the 50g of sugar and egg whites) and whisk until smooth. In another bowl, whisk the egg whites until peaks form, then ...
From cookist.com


10 BEST CHIFFON CAKE FLAVORS RECIPES | YUMMLY
2022-05-08 National Lemon Chiffon Cake Day | Lemon Chiffon Cake Cocktail The Foodie Patootie. flavored vodka, tonic water, simple syrup, ice, lemon juice. Mandarin Orange Chiffon Cake. Recipe with video / Chiffon Cake Jeruk Mandarin Citra's Home Diary. mandarin orange, egg whites, AP flour, lemon juice, caster sugar and 12 more.
From yummly.com


ORANGE CHIFFON CAKE RECIPE WITH VANILLA CREAM AND FRESH FRUITS
2018-01-27 2. Add egg yolks + 30 gms to sugar to a mixing bowl and beat for a minute. Add oil, vanilla extract, salt, milk, orange juice and zest to the bowl and mix in till everything gets combined well. 3. Now add in atleast three times sifted cake flour and baking powder to the mixture and fold it in. 4.
From greedyeats.com


ORANGE CHIFFON CAKE | BETTER HOMES & GARDENS
Directions. Preheat oven to 350 degree F. Grease and flour two 9x1-1/2-inch round cake pans; set aside. Finely shred 1 tablespoon of peel from 1 orange. Squeeze juice from 2 oranges to measure 1/2 cup juice. Section remaining orange. In a …
From bhg.com


ORANGE CHIFFON CAKE - COOKIDOO® – THE OFFICIAL THERMOMIX® …
1 orange, thin peelings of skin, juice and pulp. 4 medium eggs. ¼ tsp salt. 40 g sugar. 30 g plain flour. or cornflour. 20 g cornflour. 5 g baking powder. 1 tsp natural vanilla extract.
From cookidoo.com.au


ORANGE CHIFFON CAKE - RECIPE - THE ANSWER IS CAKE
A magnificent Orange Chiffon Cake recipe. Now the truth of the matter is that Orange Chiffon Cake, or indeed any chiffon cake, is not the easiest cake to make. Technique is your friend and you really do need to follow the recipe’s instructions very carefully. But, once you have mastered the art of chiffon cakes, you’ll never look back ...
From theansweriscake.com


ORANGE GLOW CHIFFON CAKE RECIPE | EPICURIOUS
2004-08-20 Step 2. In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking powder, and salt and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, orange ...
From epicurious.com


ORANGE CHIFFON CAKE | BAKED BY AN INTROVERT
2021-04-02 Instructions. Adjust the oven rack to just below the center and heat to 325°F. Whisk the sugar, flour, baking powder, and salt together in a large bowl. In a separate bowl, whisk the oil, egg yolks, water, orange juice, orange zest, and vanilla extract until well combined.
From bakedbyanintrovert.com


ORANGE CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHOCOLATE ORANGE CHIFFON CAKE RECIPE | FOOD GYPSY
2012-02-17 Instructions. Chocolate Orange Chiffon Cake. In a small saucepan, heat orange juice to a low simmer. Mix cocoa powder and hot orange juice together in a medium bowl, dissolving cocoa completely. Stir well, and allow to cool to room temperature (about 10 minutes). In a large bowl combine flour, 1 1/4 cups sugar, baking soda, and salt, add orange ...
From foodgypsy.ca


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