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Orange Chiffon Cake with Buttermilk Ice Cream

Cheryl Slocum
  • 80 minutes
  • Serves 12

INGREDIENTS

2

Oranges (about 1 1/2 tablespoons), Zest of medium

1

Egg white

7

Eggs, large

2 cups

All-purpose flour

1 tbsp

Baking powder

1 cup

Confectioners' sugar

1/2 tsp

Cream of tartar

1 1/2 cups

Granulated sugar

1 tsp

Salt

1/2 tsp

Sea salt

1/2 cup

Sugar

1 1/2 tsp

Vanilla extract

1/2 cup

Canola oil

6 tbsp

Pulp-free orange-juice concentrate, frozen

1 tbsp

Butter

3 cups

Buttermilk, low-fat

1 1/2 cups

Heavy cream

1

Buttermilk ice cream