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My Mom’s Chiffon Cake

My Mom’s Chiffon Cake

1 3/4 C flour
1 1/2 C sugar
2 tsp baking powder
1/2 tsp salt
1/2 C oil
5 egg yolks, unbeaten
3/4 C orange juice
2 tsp vanilla
2 tsp orange rind
1 C (7-8) egg whites


  1. Mix dry ingredients
  2. Add oil, yolks, juice, rind
  3. Mix well
  4. Beat whites until stiff and fold into yolks mixture
  5. Bake in ungreased 10″ tube pan

335-340 degrees for 55 minutes
350 degrees for 10 minutes more

Invert to cool.

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