Photo: David Holifield
Orange Chiffon Cake
18 ingredients
2 hr + 30 min
6
openrecipes
Orange chiffon cake with orange curd filling and toasted meringue frosting. It’s wonderfully light and spongy, yet it has a moist and tender texture. What’s not to love?
Estimated Nutrition (whole recipe, rough)
877
Calories
21g
Protein
32g
Fat
124g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Meringue | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tablespoons FOR THE ORANGE CURD FILLING:
- 1-½ cup Orange Zest
- 1 stick White Sugar
- 4 whole Unsalted Butter, Room Temperature
- ½ cups Egg
- ½ teaspoons Orange Juice
- 1-¼ cup Salt
- ½ Tablespoons FOR THE CAKE:
- ½ teaspoons Cake Flour
- 3 whole Baking Powder
- ½ cups Salt
- ¼ cups Egg, Whites And Yolks Separated
- 1 Tablespoon Sugar, Divided
- 1 teaspoon Canola Oil
- ¾ cups Orange Zest
- 3 whole Vanilla Extract
- 1 teaspoon FOR THE MERINGUE FROSTING:
- 1 Tablespoon Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes