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Full Online Book HomeLearning KitchenLow_fat - Cake - Regal Orange Chiffon Cake
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Low_fat - Cake -  Regal Orange Chiffon Cake Post by :DadOKeefe Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2150

Click below to download : Low_fat - Cake - Regal Orange Chiffon Cake (Format : PDF)

Low_fat - Cake - Regal Orange Chiffon Cake

2 cups all-purpose flour
1-1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup cold water
1/3 cup cooking oil
3 large egg yolks
1 tablespoon grated orange peel
1 teaspoon vanilla
8 large egg whites
1/2 teaspoon cream of tartar
Powdered sugar


In large bowl, stir together flour, granulated sugar, baking powder and salt. In another large bowl, combine water, cooking oil, egg yolks, orange peel and vanilla. Make well in center of flour mixture; add egg yolk mixture. Beat with electric mixer on low speed until combined.

Wash beaters thoroughly. In a large bowl, beat egg whites on high speed until frothy. Beat in cream of tartar and continue beating just until stiff peaks form (tips stand straight). Pour egg-yolk batter in a thin steam over entire surface of beaten egg whites; fold in lightly by hand. Pour batter into an ungreased 10-inch tube pan.

Bake in a 325 degree F. oven (300 F for dark pans)for 55 to 60 minutes or until top of cake springs back when touched lightly. Remove from oven; invert in its pan. Cool in pan.

Gently loosen side of cake from pan with a spatula or knife. Invert onto a serving plate and remove pan. Sift powdered sugar over cake. Makes 12 servings.

Nutritional facts per serving calories: 250 , total fat: 7g , cholesterol: 53mg , sodium: 219mg , carbohydrate: 41g
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