Orange Chiffon Cake

To separate eggs, place 3 small bowls side by side. Crack the first egg and pull the shell halves apart. Pass the yolk back and forth, letting the white fall into the first bowl. Put the yolk in the second bowl. Transfer the white to the third bowl and repeat with the remaining eggs. (Always begin with an empty bowl, as a speck of yolk will prevent the whites from fully expanding.)
Average Customer Rating:
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1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Orange Chiffon Cake
Review 1 for Orange Chiffon Cake
4 out of 5
4 out of 5
MEMom
April 22, 2013
Would You Recommend? Yes
+4points
4of 4found this review helpful.
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Cannot Stop Eating This!!!
April 22, 2013
This cake is amazing! The texture and height was wonderful, but there was a lack of orange flavor. I made it a few more times and hit on the perfect modifications to fix the problem. I substituted the 1/4 cup water for more OJ, and used freshly squeezed for whatever that was worth. I also added 1/4 cup more sugar (any more than this and the cake was too heavy and fell). I also added two teaspoons of orange extract. The extract was essential to getting a nice orange flavor that even orange juice and orange zest could not provide.
Pros: Impressive, Will Make Again