Difference between revisions of "Orange Ribbon Loaf Chiffon Cake"
 
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1 c. sifted flour                   3 unbeaten egg yolks
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1 c. sifted flour                   &nbsp;&nbsp;&nbsp;&nbsp;3 unbeaten egg yolks
3/4 c. sugar                       &nbsp;&nbsp;&nbsp; 1/4 c. plus 2 tbsp. cold water or orange juice
1-1/2 tsp. baking powder        1-1/2 tbsp. grated orange rind
1/2 tsp. salt                       &nbsp;&nbsp;&nbsp;&nbsp;1/2 c. egg whites (about 4)
1/4 c. vegetable oil               &nbsp;&nbsp;1/4 tsp. cream of tartar


3/4 c. sugar                        1/4 c. plus 2 tbsp. cold water or orange juice
Heat oven to 325 deg. Sift first 4 ingredients into bowl. Make a well; add oil, egg yolks, liquid, and rind. Beat with electric mixer on medium speed 1 minute.


1-1/2 tsp. baking powder           1-1/2 tbsp. grated orange rind
Measure egg whites and cream of tartar into large bowl. Beat with mixer 3-5 minutes, until <u>very stiff</u> peaks form. <u>DO NOT UNDERBEAT</u>. Pour yolk mixture gradually over whites, folding <u>just until blended</u>. Pour into ungreased 9x5x2-1/2" loaf pan.
 
1/2 tsp. salt                       1/2 c. egg whites (about 4)
 
1/4 c. vegetable oil               1/4 tsp. cream of tartar


Heat oven to 325 deg. Sift first 4 ingredients into bowl. Make a well; add oil, egg yolks, liquid, and rind. Beat with electric mixer on medium speed 1 minute.
Bake 50-55 minutes, until top springs back when lightly touched. Turn pan upside down with edges on two other pans. Hang until cold. To remove, loosen sides with spatula; turn pan over, hit edge sharply on table. Cut cake into 3 even layers.  


Measure egg whites and cream of tartar into large bowl. Beat with mixer 3-5 minutes, until <u>very stiff</u> peaks form. <u>DO NOT UNDERBEAT</u>. Pour yolk mixture gradually over whites, folding <u>just until blended</u>. Pour into ungreased 9x5x2-1/2" loaf pan.
Spread with your favorite thick orange filling and whipped cream. Cover top with whipped cream. Chill 1 to 2 hours. Makes 8-10 slices, 1" thick.  


Bake 50-55 minutes, until top springs back when lightly touched. Turn pan upside down with edges on two other pans. Hang until cold. To remove, loosen sides with spatula; turn pan over, hit edge sharply on table. Cut cake into 3 even layers. Spread with your favorite thick orange filling and whipped cream. Cover top with whipped cream. Chill 1 to 2 hours. Makes 8-10 slices, 1" thick.   Decorate with orange slices or toasted almonds.
Decorate with orange slices or toasted almonds.
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Latest revision as of 22:48, 20 November 2021

1 c. sifted flour                       3 unbeaten egg yolks
3/4 c. sugar                           1/4 c. plus 2 tbsp. cold water or orange juice
1-1/2 tsp. baking powder        1-1/2 tbsp. grated orange rind
1/2 tsp. salt                           1/2 c. egg whites (about 4)
1/4 c. vegetable oil                 1/4 tsp. cream of tartar

Heat oven to 325 deg. Sift first 4 ingredients into bowl. Make a well; add oil, egg yolks, liquid, and rind. Beat with electric mixer on medium speed 1 minute.

Measure egg whites and cream of tartar into large bowl. Beat with mixer 3-5 minutes, until very stiff peaks form. DO NOT UNDERBEAT. Pour yolk mixture gradually over whites, folding just until blended. Pour into ungreased 9x5x2-1/2" loaf pan.

Bake 50-55 minutes, until top springs back when lightly touched. Turn pan upside down with edges on two other pans. Hang until cold. To remove, loosen sides with spatula; turn pan over, hit edge sharply on table. Cut cake into 3 even layers.

Spread with your favorite thick orange filling and whipped cream. Cover top with whipped cream. Chill 1 to 2 hours. Makes 8-10 slices, 1" thick.  

Decorate with orange slices or toasted almonds.

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