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Orange Chiffon Cake with Orange Icebox Pie Filling

Yield Makes 12 to 16 servings
We used frozen orange juice concentrate--scooped right out of the can--in this cake's filling to deliver the greatest depth of flavor.


  • 2 1/2 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/3 cups sugar
  • 1/2 cup vegetable oil
  • 5 large eggs, separated
  • 3/4 cup orange juice
  • 3 tablespoons grated orange rind
  • 1/2 teaspoon cream of tartar
  • Orange Icebox Pie Filling
  • Orange Buttercream Frosting

How to Make It

  1. Combine first 4 ingredients in a mixing bowl. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed with an electric mixer 3 to 4 minutes or until smooth. Stir in rind.

  2. Beat egg whites and cream of tartar at medium-high speed with an electric mixer until stiff peaks form. Gently fold into flour mixture. Spoon batter evenly into 3 greased and floured 9-inch round cakepans.

  3. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on racks.

  4. Spread Orange Icebox Pie Filling evenly between layers and on top of cake. Cover cake, and chill at least 4 hours.

  5. Spread Orange Buttercream Frosting evenly around sides. (Cake may be frozen up to 1 month completely assembled.)

  6. Note: Cake batter may be baked in 3 (10-inch) round cakepans or 2 (13- x 9-inch) baking pans for 15 minutes or until a wooden pick inserted in center comes out clean.