orange chiffon cake

Orange Chifon Cake madeyedlinblog.com-3Orange Chifon Cake madeyedlinblog.com-2

The other day I tried to make an angel food cake. And I totally bombed it. But it did inspire me to try a chiffon cake, an American invention that pushed the egg to its limit. I added some minced orange zest, and topped it with a vanilla orange whipped cream. Really I was just too lazy to make a real frosting for it. I was really happy with the turn out. It has much more flavor then the angel food, probably because it actually contains fat. But I mean come on, you’re making a cake so fat should be involved.

This week is spring break. I can feel my body letting down, and I can start to think about more then getting good grades. Like food, I can now think about food. It’s funny how when a little mind space opens up food is there to fill it. Anyway, I am so excited to have this week to focus a little more attention on this blog. I do love it so.

 

Cake recipe adapted from Tartine book, frosting inspired from the same book

For the cake:

2 1/4 cup flour

2 teaspoons baking powder

1 1/2 cup sugar

1 teaspoon salt

1/2 cup olive oil

6 large egg yolks

3/4 cup fresh squeezed orange juice

zest from 1 orange

10 large egg whites

1/4 teaspoon cream of tartar

Heat the oven to 325. Line the bottom and sides of a 10″ tube pan with parchment paper. Sift flour, baking powder, into a large mixing bowl. Add 1 1/4 cup of the sugar and the salt to the flour. In a small bowl combine oil, egg yolks, orange juice, and zest. Make a well in the flour mixture, add the oil mixture, beat throughly for about 1  minute.

Beat the egg whites in your mixer on medium speed until frothy. Add the cream of tartar, and increase the speed to medium high. Until the whites hold soft peeks. Slowly add the remaining 1/4 cup sugar. Continue beating until stiff peeks hold.

Scoop out 1/3 of the whites, add to the flour mixture. Softly mix. Fold in the remaining egg whites. Pour into the prepared tube pan. Bake until a tooth pick comes out clean. About 45-55 minutes. Let cool completely before frosting.

 

Whipped cream frosting:

1 cup cream

1/4 cup orange juice

1 tablespoon orange juice concentrate

2 eggs

1 egg yolk

1/4 cup sugar

1/2 teaspoon vanilla

1/4 cup cold butter, cut into cubes

Combine everything but the butter in a small sauce pan. Over low heat, cook until it reaches 180 on a candy thermometer, stirring consistently. Pour the curd into a food processor, turn it on. Add 1 cube of butter though the feed tube until completely combine. Let cool completely.

Whip the cream until semi-soft peeks form. Fold in the curd into the whipped cream.

To assemble:

Place the cake on a cake plate. Frost completely. Cut an orange into this slices, slit each one half way though. Twist, and place on top.

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9 thoughts on “orange chiffon cake

  1. BEAUTIFUL. I was REALLY nervous when I made my first angel good cake about 3 years ago, but it turned out great! I use the same recipe still (tried another once, and it flopped, so back to the tried and true for me!) 😉 anyway… here is the recipe I use, love, and get rave reviews on (I’ve had several people who hated AFC later make requests for this one!). And I always make just the cake, no strawberries– http://joythebaker.com/2011/07/angel-food-cake-with-vanilla-strawberries/

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