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Orange Chiffon Cake


  • 4 eggs
  • 1 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1/2 cup orange juice
  • 2 teaspoons lemon peel
  • 1 teaspoon baking powder
  • 1 cup all-purpose or unbleached flour
  • 1/4 cup chopped almonds
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon


  1. Heat oven to 350 degrees F.
  2. In small bowl, beat egg whites until soft peaks form; set aside.
  3. In large bowl, cream 1 cup sugar and margarine until light and fluffy.
  4. Add orange juice, lemon peel and egg yolks; beat for 2 minutes at medium speed.
  5. Lightly spoon flour into measuring cup; level off. Gradually blend in flour and baking powder at low speed until well mixed.
  6. By hand, fold in beaten egg whites.
  7. Pour into ungreased 9-inch square or 11 x 7-inch pan.
  8. In small bowl, combine almonds, 2 tablespoons sugar and cinnamon; sprinkle over batter.
  9. Bake at 350 degrees F for 25 to 35 minutes or until a wooden pick inserted in center comes out clean.
  10. Serve warm or cool.

Yield: 9 servings

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