Orange Chiffon Celebration Cake

Harriet Hodgson

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After a big holiday dinner you still want dessert. You want something refreshing, a starry ending to a five-star meal. This recipe, a healthier version of the classic chiffon cake, is made with liquid egg whites (they are in the refrigerated food section of the store), Splenda Blend for Baking, egg substitute, and canola oil. Though the recipe contains three egg yolks, that comes out to three yolks for 20 people, a ratio that should not harm your health.

Toppings are the best part of the recipe and you will find a list of them at the end. The fresh orange smell of the baking cake will whet your appetite. If you are like me, you wait until the cake is barely cool, cut a small slice, and eat it. What should you do if you only have a few dinner guests? Bake the Orange Chiffon Celebration Cake, eat what you want, and freeze the rest for future shortcakes and trifles.


1 cup 100% liquid egg whites, room temperature

1/2 teaspoon cream oF tartar

1 1/2 cups Splenda Blend for Baking

2 1/4 cups cake flour, sifted

1 tablespoon baking powder

1 teaspoon light salt

1 tablespoon grated orange zest (one orange)

3 egg yolks

1/4 cup egg substitute

3/4 cup orange juice (fresh or frozen)

1/2 cup canola oil

2 teaspoons orange extract


Preheat oven to 325 degrees. Pour egg whites into small mixing bowl. Add cream of tartar and beat at high speed until soft peaks start to form. Sprinkle 1/2 cup Splenda Blend for Baking over egg whites, two tablespoons at a time. Continue beating until egg whites are stiff peaks.

In a large mixing bowl combine 1 cup Splenda Blend for Baking, flour, baking powder, salt, orange zest, egg yolks, egg substitute, and orange extract. Beat at medium speed until well blended. Gently fold egg whites into batter with a rubber spatula.

Pour batter into an ungreased, 10-inch tube pan. Bake for 1 hour and 5 minutes, or until cake springs back when touched with your finger. Invert pan on glass bottle and cool completely. Serve with one of the toppings listed below. Makes 20 servings.


* One jar orange curd mixed with one 8-ounce carton of sugar-free whipped topping

* Lightly sweetened strawberries and sweetened whipped cream or sugar-free whipped topping

* Fresh orange segments marinated in sugar-free vanilla syrup

* Lightly sweetened strawberries, raspberries, and blueberries

* Sweetened whipped cream or sugar-free topping and light chocolate sauce

Copyright 2007 by Harriet Hodgson

Harriet Hodgson has been a freelance nonfiction writer for 28 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Before she became a health writer she was a food writer for a local magazine. Her 24th book, “Smiling Through Your Tears: Anticipating Grief, " written with Lois Krahn, MD, is available from A five-star review of the book is posted on Amazon. You will find additional reviews on the American Hospice Foundation Web site ("School Corner" heading) and the Health Ministries Association Web site.


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