Orange Chiffon Cake

Recipe of the Week
 
Orange Chiffon Cake
 
Courtesy of
Beverly Rossman
 

Ingredients

Crust:
1 2/3 cups Graham Cracker crumbs, finely crushed
1/4 cup Sugar
1/3 cup Butter, softened

Filling:
1 (3 oz) package orange Gelatin
1 cup Water
1/4 cup Orange juice
1 teaspoon grated Orange Rind
1/4 cup Sugar
8 oz Cream Cheese, softened
1 cup evaporated Milk
1 tablespoon Lemon juice

Method

Combine Graham Cracker crumbs, 1/4 cup sugar, and the butter using a fork or pastry blender. Press mixture into bottom of a 9-inch spring form pan.

Boil the water, add the gelatin and stir until dissolved. Add the orange juice, orange rind and sugar. Mix well.

Gradually add the gelatin mixture to the cream cheese, blending until smooth. Chill until slightly thickened.

Chill the evaporated milk in freezer until ice crystals form. Whip until stiff, add the lemon juice and continue whipping until very stiff.

Fold the whipped milk into the cheese mixture, then pour over crumbs. Chill until firm.








Click here for more recipes


Have a recipe you’d like to share? Please send it via email to webmaster@backwoodshome.com. Contributed recipes may appear online or in the BHM newsletter.

Comments are closed.