Orange Chiffon Cake


  1. 5 large eggs, separated
  2. 1 teaspoon cream of tartar
  3. 1.5 cups Splenda
  4. 1 1⁄3 cups cake flour (Not All Purpose Flour)
  5. 2 teaspoons baking powder
  6. 1⁄2 teaspoon salt
  7. 3⁄4 cup Fresh Squeezed Orange Juice
  8. 1⁄2 cup vegetable oil
  9. 1 tablespoon vanilla extract
  10. For added orange flavor if desired ½ Tablespoon Orange Extract


  1. Preheat the oven to 325 degrees.
  2. In an electric mixer, whip the egg whites and cream of tartar on medium-high speed until soft peaks form, about 2 minutes.
  3. With mixer running, slowly add 2 tablespoons Splenda and whip until just stiff and glossy, about 1 minute; set aside.
  4. In a large bowl, combine flour, remaining Splenda, baking powder, and salt.
  5. In a medium bowl, whisk the juice, oil, egg yolks, and vanilla until smooth.
  6. Add the juice mixture to the flour mixture and combine until smooth.
  7. Lighten the batter by mixing about ⅓ of the whipped egg whites into the batter
  8. Fold in ½ of in the remaining whites, until well combined.
  9. Fold in the remaining egg white until well combined.
  10. Pour the mixture into 16-cup ungreased tube pan (Angel Food Cake Pan)
  11. Bake for 55 to 65 minutes or until a toothpick inserted into center comes out clean and cracks in cake appear dry.
  12. Cool, inverted, to room temperature, about 3 hours.
  13. Separate the cake from the pan by scraping a sharp knife pointed at the pan around the edge of the pan, the center post and the bottom of the pan.