Orange Chiffon Cake

Name: Orange Chiffon Cake
Ingredients: 2 1/4 cups cake flour; 1 1/2 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 1/2 cup Wesson Oil; -5 unbeaten egg yolks; Juice of 2 medium sized sunkist oranges plus water to make 3/4 cup; grated rind of 2 oranges; 1 cup egg whites; 1/2 teaspoon cream of tartar

From Favorite recipes of Alexandria Ward, 1952

Recipe by Elizabeth Savage

Presented as published in 1952. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2552Calories

61 gProtein

520 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories2552 kcal

Protein61 g

Carbohydrates520 g

Fiber4.6 g

Sugars302 g

Total Fat28 g

Saturated Fat7.5 g

Monounsaturated Fat68 g

Polyunsaturated Fat29 g

Omega-38.1 g

Cholesterol0 mg

Sodium3753 mg

Potassium691 mg

Calcium824 mg

Iron21 mg

Magnesium47 mg

Phosphorus518 mg

Zinc1.7 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E24 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)2.5 mg

Niacin (B3)18 mg

Folate495 mcg

Choline28 mg

Caffeine0 mg

Water283 g

As published

This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 4. The excerpt below is the record exactly as published.

ORANGE CHIFFON CAKE 1. Sift together in bowl: 2 1/4 cups cake flour 1 1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt Make a well and add in order: 1/2 cup Wesson Oil -5 unbeaten egg yolks Juice of 2 medium sized sunkist oranges plus water to make 3/4 cup grated rind of 2 oranges. Beat until smooth 2. Measure in large bowl: 1 cup egg whites 1/2 teaspoon cream of tartar

Cook this with the app: pantry check, scaling, and the assistant.