Orange Chiffon Cake Tested Recipe

Ingredients

6 large eggs, separated plus 1 (30 grams) additional egg white

2 1/4 cups (225 grams) sifted cake flour

1 1/2 cups (300 grams) superfine white (castor) sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (120 ml) vegetable oil or safflower oil

3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Navel Oranges)

2 tablespoons (10 grams) orange zest

1 teaspoon pure vanilla extract

3/4 teaspoon cream of tartar

This Orange Chiffon Cake Has The Flavor Of Oranges And Is Both Light And Fluffy With A Moist And Tender Crumb.

Joy Of Baking

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