I really hate stating the obvious, but it is absolutely insane how quickly a year can fly by. I can’t believe that it’s already been an entire year since I’ve started Heather Homemade. Just incredible! And what could be more perfect than celebrating with a delicious Orange Chiffon Cake?
My Aunt made this cake for Easter brunch this year. Two bites in, Mike said I needed to get the recipe and that I could make it any time I wanted. Quite a big deal for a guy that typically only requests carrot cake. It was delicious too; we really enjoy light, airy cakes, especially after a very filling meal.
It will seem like you’re going through a lot of oranges between the batter and the glaze/frosting, and you are, but I snacked on them afterwards and made myself a little fresh squeeze.
My cake pan does have the built-in feet to cool the cake, but I still like using the wine bottle trick. I think the air circulates much better and cools the cake more evenly and efficiently.
We really liked the glaze, and it is so easy to adjust the thickness just by changing how long you beat if for. This would be great served with some fresh berries alongside of the cake.
Orange Chiffon CakeFrom Lost Desserts By Gail Monaghan I used 5 large oranges in total for the cake and the icing; I would recommend buying 5-6 to be safe. For the orange chiffon cake: 2 1/4 cups of cake flour 1 1/4 cups superfine sugar 1 tablespoon of baking powder 1 teaspoon of salt 5 large eggs, separated, plus 3 egg whites – at room temperature 1/2 cup of canola oil 3 tablespoons of orange zest 1 1/2 teaspoons vanilla extract 1/2 teaspoon cream of tartar 1/2 cup of granulated sugar For the orange icing: 6 tablespoons unsalted butter 3 cups of confectioners’ sugar, sifted 3 tablespoons orange juice Grated zest of 2 large oranges 1/8 teaspoon salt 1/2 teaspoon vanilla extract
Pre-heat the oven to 325 degrees.
Sift together the flour, superfine sugar, baking powder, and salt onto parchment paper or into a medium size mixing bowl. Then sift again.
In another large glass bowl, vigorously whisk the 5 egg yolks, oil, orange zest, vanilla, and 3/4 cup of water until smooth. About 2 to 3 minutes. Gradually add the flour mixture and whisk to just combine.
Using the electric mixer fitted with the whisk attachment, beat the 8 egg whites on medium speed until foamy. Add the cream of tartar and beat until very soft peaks form. Gradually add the granulated sugar and increase the speed to high. Beat until peaks are stiff but not dry.
Using a rubber spatula, fold one-quarter of the egg whites into the egg yolk mixture. Pour the egg mixture over the remaining egg whites and fold together until just combined, but completely incorporated. Scrape batter into an ungreased 10-inch tube or angel food cake pan with a removable bottom. Smooth the top and bake in the lower third of the oven; check after 30 minutes, if the cake is browning too quickly, lightly rest a piece of foil over it. Bake until the top springs back when lightly pressed and a cake tester inserted in the center comes out clean, 55 to 65 minutes. Remove from oven and cool upside down on built in prongs or a bottle (wine bottle works well) – with the bottle neck through the hole, until completely cool – about 1 1/2 hours.
To unmold, slide a thin knife around the cake to detach it from the pan, pressing the knife against the pan to avoid tearing the cake. Use the knife to detach the cake from the center tube: pull the tube upward to remove the cake from the pan side. Slide the knife under the cake to detach it from the bottom. Invert and let the cake drop onto your hand or a serving platter.
For the icing, in a medium saucepan, melt the butter over low heat. Remove from the heat and sir in the confectioners’ sugar, orange juice, zest and salt. Turn the heat down as low as possible and return the saucepan to the heat. Cook for 5 minutes, stirring constantly. Remove from the heat and beat (briefly for a pourable glaze or several minutes for a spreadable icing). You can place the sauce pan in a larger pan of ice water to speed the process. Stir in the vanilla and drizzle the glaze over or spread the icing on the cake. Let set before serving.