Orange Chiffon Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 8 eggs, separated
  • 2 cups sugar
  • 2 cups cake flour, sifted
  • 1 teaspoon salt
  • 1 cup orange juice
  • ½ cup vegetable oil
  • 1 teaspoon vanilla essence
  • Berries
  • Mint leaves
  1. Preheat the oven to 350~F. Have ready an angel food baking mold, very clean.
  2. In a bowl whip the egg yolks at high speed, until pale and creamy. Add 1 cup sugar, a tablespoon at a time.
  3. In another bowl combine orange juice, vegetable oil and vanilla essence. Add to the egg yolks along with the flour, and salt. Mix carefully.
  4. In a clean bowl whip the egg whites until foamy, add the other cup of sugar, a tablespoon at a time. Turn off the mixer and fold the meringue into the egg yolks mixture using an spatula, and pour into the baking pan.
  5. Bake por one hour. Take out of the oven and turn the pan up-side down to cool. It should be high enough to let the fresh air circulate under the pan.
  6. When completely cool, unmold, and cut in slices.
  7. Serve with berries, mint leaves, and some whipped cream or chocolate sauce.
Recipe by PERU DELIGHTS at