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Double Orange Chiffon Cake

  • Prep 20 min
  • Total 3 hr 20 min
  • Ingredients 14
  • Servings 16

Ingredients

Cake

5
egg yolks
1
cup vegetable oil
1 1/2
cups sugar
2 1/4
cups Gold Medal™ all-purpose flour
3
teaspoons baking powder
1/4
teaspoon salt
3/4
cup orange juice
1
tablespoon grated orange peel
5
egg whites
1
teaspoon cream of tartar

Chocolate-Orange Ganache

6
oz semisweet baking chocolate, finely chopped
1/2
cup whipping cream, plus additional 1 to 2 tablespoons
4
teaspoons butter
1/2
teaspoon grated orange peel

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
160mg
7%
Potassium
190mg
5%
Total Carbohydrate
38g
13%
Dietary Fiber
2g
10%
Sugars
20g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Enjoy this delicious double orange chiffon cake poured with chocolate – a wonderful dessert treat.

Directions

  • 1 Heat oven to 325° F. Grease and flour 12-cup fluted tube cake pan.
  • 2 In large bowl, beat egg yolks with electric mixer on medium speed 1 to 2 minutes or until lemon colored; add oil and sugar. Beat 2 to 3 minutes longer or until smooth. Gradually stir in flour, baking powder, salt and orange peel alternating with orange juice.
  • 3 In additional large bowl, beat egg whites and cream of tartar with electric mixer on high speed 3 to 4 minutes or until stiff peaks form. Carefully fold into orange mixture. Pour into pan. Bake about 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4 In medium bowl, place chocolate. In 1-quart saucepan, heat whipping cream and butter over medium heat until butter melts and mixture boils; stir in 1/2 teaspoon orange peel. Pour mixture over chocolate; stir until smooth. If chocolate mixture is too thick, add 1 tablspoon cream at a time until desired consistency. Pour over cake.

Enjoy this delicious double orange chiffon cake poured with chocolate – a wonderful dessert treat.

Rate and Comment

Enjoy this delicious double orange chiffon cake poured with chocolate – a wonderful dessert treat.