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Picture of Tangerine Chiffon Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3340 kcal 167 %
  • Fat 27 g 41 %
  • Saturated 9 g 44 %
  • Carbs 711 g 237 %
  • Fiber 14 g 55 %
  • Protein 70 g 140 %
  • Cholesterol 918 mg 306 %
  • Sodium 3197 mg 133 %
  • Calcium 1284 mg 128 %
  • Magnesium 139 mg 33 %
  • Potassium 1642 mg 35 %
  • Iron 29 mg 159 %
  • Zinc 5 mg 43 %
  • Phosphorus 2115 mg 302 %
  • Vitamin A 742 µg 82 %
  • Vitamin C 62 mg 69 %
  • Thiamin (B1) 3 mg 265 %
  • Riboflavin (B2) 3 mg 234 %
  • Niacin (B3) 24 mg 147 %
  • Vitamin B6 1 mg 52 %
  • Folate equivalent (total) 1069 µg 267 %
  • Vitamin B12 2 µg 78 %
  • Vitamin D 5 µg 31 %
  • Vitamin E 3 mg 17 %
  • Vitamin K 2 µg 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tangerine Chiffon Cake

Ingredients

  • 5 5 tangerines
  • 2 1/4 c. cake flour (not self-rising)
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 1/2 c. sugar
  • 1/2 vegetable oil
  • 5 large egg yolks
  • 7 large egg whites
  • 1/2 tsp. cream of tartar
  • 1 c. confectioners' sugar
  • 1 tsp. grated tangerine
  • 5 tsp. tangerine juice

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