Orange Chiffon Cake

This recipe won an award in the New Mexico State Fair and appeared in the Albuquerque Journal with other Camp award-winning recipes - in 1966.

  • 2 cups sifted cake flour
  • 1-1/2 cups granulated sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup cooking oil
  • 7 unbeaten egg yolks
  • 7 egg whites
  • 3/4 cup cold water
  • 1/4 tsp. vanilla extract
  • 1/2 tsp.cream of tartar
  • 2 tbsp. frozen orange juice concentrate

Preheat oven to 325° before starting to mix batter. Sift cake flour, sugar, baking powder and salt into a large mixing bowl. Make a well in the center and add cooking oil, unbeaten egg yolks, cold water, juice concentrate and vanilla. Beat with a spoon until smooth.

In a separate large mixing bowl, whip egg whites with cream of tartar until very stiff peaks are formed. Pour egg yolk and flour mixture slowly over whipped egg whites, gently folding in until all is blended together. Do not stir, and pour immediately into a 10-inch ungreased tube pan.

Bake 55 minutes. Increase the oven heat to 350° for about 5 or 10 minutes until golden brown. Turn the pan upside-down immediately upon removing from the oven, placing tube part of pan over a funnel or a soft drink bottle. Let cool upside-down for an hour.

When pan feels cool, place on cake plate and remove from pan carefully with sharp knife. Any white frosting is good on this cake - Mrs. Camp uses a butter cream frosting.

– Mrs. Edgar Camp