Sunday, May 9, 2010

Orange Chiffon Cake

This orange chiffon cake recipe makes me appear to be a better baker than I am. It is unusual because it does  not have a vanilla, or almond flavoring. This cake is a very light flexible cake. It doesn't leave you feeling full. It holds the orange curd very well without getting soggy. This is another one of my mom favorites. You will need several bowls to mix the wet and dry ingredients before combining them.

Ingredients: Cake
1 cup plus 2 tablespoons sifted cake flour (sift before measuring)
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup oil
4 large eggs separated(2 yolks for curd, 2 yolks for cake)
1/4 cup plus 2 tablespoons orange juice
3/4 cup sugar
1/2  teaspoon cream of tartar

Orange Curd
1 cup sugar
2 tablespoons corn starch
1 cup orange juice
1 tablespoon butter

Cream Frosting
2 cups heavy whipping cream
1 tsp vanilla
2 tablespoons confectioners sugar

Preheat oven to 325 degrees. 2- 8 inch metal cake pans. Do not use non-stick pans.
Separate 4 eggs.
In another bowl add sifted flour, salt, and baking powder, set aside.
In another bowl mix oil, orange juice, set aside.

We will make a meringue with 4 egg whites, beat till they get forthy, add the cream of tartar. When they thicken to this stage. Add sugar a tablespoon at a time. Do not dump all at once or your meringue will not turn out.
Now we will be combining all 3 bowls. First make a well in the bowl with the dry ingredients.  Add the 2 yolks, and the wet ingredients. (juice and oil)

Hand mix.

Fold meringue into cake batter. Divide batter between 2 cake pans. Bake for 25 minutes. Cake will be brown at the edges, when touched it will spring back. Cool upside down on cookie sheets. When totally cooled to remove slide off set spatula along side of pan.
To make curd add  sugar, cornstarch, orange juice, and 2 yolk to medium sauce pan. Stir continually until sauce thickens and begins to boil. Allow it to boil for 5 minutes. Remove from heat add butter.
Make cream frosting by whipping cream till it gets thick. Add sugar and vanilla. To make center filling add 1 cup of frosting to curd. Spread in between cake layers.
Frost cake with whip cream frosting. enjoy.

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