20 years ago, I got this recipe from a friend’s friend who got it from his grandma. I have baked this cake numerous times in the last 20 years and got many complements from my family and friends. This cake is moist and light, more so than other chiffon cake recipes that I have tried. Gaining experience each time baking this cake, I have made modifications to the directions.
ready in about an hour and 40 minutes;
serves 10
You might need to buy:
- sugar
- baking powder
- salt
- cold water
- grated orange rind
- vanilla
- cream of tarter