Olive Oil Orange Chiffon Cake Recipe
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5
9 reviews
Excellent
Olive Oil Orange Chiffon Cake Recipe
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This recipe is adapted from Joy of Baking and Epicurious/Gourmet Magazine March 1992.
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Ingredients
- 9 egg you'll only use 7 yolks, reserve 2 yolks for other purposes, room temperature
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- cake flour OR 2 1/4 cup
- 1 cup sugar divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large orange zest and juiced (need 3/4 cup, or 3 medium oranges
- 1/2 cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 1 teaspoon cream of tartar
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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