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Tropical Chiffon Cake


Orange chiffon cake is a tropical sponge cake with coconut, orange juice, orange peel, and other ingredients.


  • 2 1/4 cups sifted cake flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 5 egg yolks
  • 1 teaspoon finely grated orange peel
  • 3/4 cup orange juice
  • 1 cup egg whites, about 8 to 10 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 1/3 cups coconut


Into a large bowl, sift together the sifted cake flour, sugar, baking powder, and salt. Make a well in the center and add oil, egg yolks, orange peel, and juice. Blend ingredients then beat until smooth. Beat egg whites with cream of tartar until very stiff peaks form. Pour first mixture in a steady thin stream over egg whites. Sprinkle with coconut and gently fold to blend. Spoon batter into an ungreased 10-inch tube cake pan. Bake at 325° for about 55 minutes. Invert; cool completely. Loosen sides gently; remove cake from pan.

Frost with your favorite frosting. See recipes below.

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