Orange Chiffon Cake with Orange Filling and Meringue
Cooking Classy
Cooking Classy
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Ingredients

  • 71 years Bethel is
  • 92 years old
  • 12 servings
  • 2/3 cup granulated sugar
  • 1/8 tsp salt
  • 2 1/2 tsp grated orange zest
  • 2/3 cup fresh orange juice
  • 4 large egg yolks
  • 1 large egg
  • Cake
  • 1 1/3 cups granulated sugar
  • 3/4 tsp salt
  • 2 1/2 cups cake flour
  • 1/2 cup canola oil
  • 5 large eggs
  • 3/4 cup fresh orange juice
  • 1 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • Meringue
  • 6 egg whites
  • 1 1/2 cups granulated sugar
  • 1/4 tsp cream of tartar
  • 350 degrees Butter
  • and flour
  • 5 reserved egg whites
  • 1/2 tsp cream of tartar
  • 160 degrees
  • 3 - 5 minutes
  • 1/4 tsp cream of tartar
  • 7 - 9 minutes
  • 1 layer of
  • 1/2- inch rim of cake uncoated
  • http://www.cookingclassy.com/2014/02/orange-chiffon-cake-orange-filling-meringue/

Instructions

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