Olive Oil Orange Chiffon Cake Recipe

Name: Olive Oil Orange Chiffon Cake Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 20 min
Yield: 12 serving
Ingredients: 9 eggs (room temperature); 2 cups all purpose flour; 1/4 cup cornstarch; OR 2 1/4 cup cake flour; 1 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 large oranges (or 3 medium oranges); 1/2 cup extra virgin olive oil; 2 teaspoons vanilla extract; 1 teaspoon cream of tartar

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs 20 mins
Servings
12
Calories
278 kcal
Course
Dessert
Cuisine
American

Olive Oil Orange Chiffon Cake Recipe

Zane Roberts

Report

This recipe is adapted from Joy of Baking and Epicurious/Gourmet Magazine March 1992.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

9 eggs (room temperature) you'll only use 7 yolks, reserve 2 yolks for other purposes
2 cups all purpose flour
1/4 cup cornstarch
OR 2 1/4 cup cake flour
1 cup sugar divided
1 tablespoon baking powder
1/2 teaspoon salt
2 large oranges (or 3 medium oranges) zest and juiced (need 3/4 cup)
1/2 cup extra virgin olive oil
2 teaspoons vanilla extract
1 teaspoon cream of tartar