Easy Orange Chiffon Cake
Easy Orange Chiffon Cake recipe
Yield
6 servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
angel food cake
mix |
*
|
| 1 | cup |
water
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¾ | cup |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
orange zest
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
angel food cake
mix |
*
|
| 237 | ml |
water
|
|
| 59 | ml |
all-purpose flour
|
|
| 177 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
orange zest
freshly grated |
|
Directions
Place bottom oven rack in lowest position and remove top rack.
Preheat oven to 350℉ (180℃).
Beat egg whites as directed, except use only 1 cup water; set aside.
In separate bowl, combine flour and flour mixture package that comes with cake mix.
Add oil, eggs, vanilla and orange peel.
Mix at low speed until blended, then mix at medium speed for 2 minutes.
Pour yellow batter over egg whites and fold together with spatula or spoon until just blended.
Pour batter into an ungreased 10-inch tube pan and bake until top springs back, when lightly touched, about 25 to 35 minutes.
Invert pan and cool completely before removing from pan.
