0 from 9 votes
Olive Oil Orange Chiffon Cake Recipe
This recipe is adapted from Joy of Baking and Epicurious/Gourmet Magazine March 1992.
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
Ingredients
- 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