Up until the age of 15, I was allergic to eggs. Every birthday or special occasion, my mom would make a special individual cake for me with no eggs in it. This post is not about that cake.
Along side my special cake, was a cake my gramma would make. I was always jealous of my two older sisters who got to eat the smooth white icing and decorate it with sugared strawberries (my gammas specialty).
She still makes it for everyone’s birthday. It’s an old recipe she was given about 40 years ago in a free recipe leaflet handed out at the grocery store. The pages are yellowed, fragile and stained but she refuses to part with it. This year, for my uncles 55 birthday, I joined her in the kitchen to make her orange chiffon cake.
- 1 1/2 cups Robin Hood Pre-Sifter All Purpose Flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 eggs yolks (unbeaten)
- 3/4 cup cold water
- 1 teaspoon vanilla
- 2 tablespoons grated orange rind
- 1 cup egg whites (8)
- 1/2 teaspoon cream of tartar
- Fresh cut strawberries for topping
Preheat oven to 325 degrees F
Measure flour without sifting: add sugar, baking powder and salt. Stir thoroughly to blend
Make a hollow and add in order the oil, egg yolks, cold water, vanilla and orange rind; mix with electric mixer until smooth.
Measure egg whites into large mixing bowl and add cream of tartar; beat until very stiff peaks are formed
Pour egg-yolk mixture over beaten egg whites, folding in gently until blended
Pour into ungreased 10″ x 4″ tube pan or 9″ x 12 1/2″ pan
Bake tube cake in slow oven for 55 minutes; then increase temperature to 350 degrees F for 45 to 50 minutes. Cake is done if top springs back when touched lightly
Turn pan upside down resting tube pan or bottom glass tumbler. Let cake stand until cold before removing from pan. To remove, loosen cake with spatula and shake from pan.
Frost with orange butter icing or as desired. Top with fresh cut strawberries, blue berries and/or whipping cream.