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Orange Chiffon Cake

Jacqueline DiNuoscio
  • 2018 minutes
  • Serves

INGREDIENTS

2 1/4 cups

cake flour

1 1/2 cups

white sugar

1 tbsp

baking powder

1 tsp

salt

5

egg yolks

1/2 cup

vegetable oil

3/4 cup

orange juice

1 tbsp

orange zest

1 tsp

vanilla extract

1 cup

egg whites (from about 8 large eggs)

1/2 tsp

cream of tartar

Icing:

1/3 cup

butter, softened

1 1/2 tbsp

orange zest

1 tsp

lemon zest

1/4 tsp

salt

1

egg yolk

4 cups

confectioners sugar

3 tbsp

orange juice

1 tbsp

lemon juice