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