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Category: Cakes
Prep Time: Cook Time: Total Time:
2 1/4 c. flour
1 1/2 c. sugar
1 tsp baking powder
1 tsp salt
1/2 c. oil
5 egg yolks
3/4 c. orange juice
1 tsp orange extract
1 tsp finely shredded orange peel
1 tsp vanilla
8 egg whites (1 c.)
1/2 tsp cream of tartar
1 recipe Whipped Cream Frosting
1 recipe Orange Filling
In large bowl, sift flour, sugar, baking powder & salt. Make well in center of dry ingredients. Add oil, yolks, peel, juice, vailla & orange extract. Beat on high speed about 5 minutes. Wash beaters. In another bowl, beat egg whites with cream of tartar to stiff peaks. Pour egg mixture in a thin stream over egg white, gently folding. Pour batter into ungreased tube pan. Bake at 325 for 65-70 minutes or until cake springs back when touched. Invert cake in pan until cool. Remove from pan. Split cake horizontally into 3 layers. Set aside 1 c. Whipped Cream Frosting for garnish. Place 1st layer on plate. Frost with thin layer of frosting. Spread 1/2 orange filling on top. Top with 2nd layer and do the same. Top with 3rd layer. Frost sides and top with rest of frosting. Using pastry tube & star tip, pipe rest of frosting around top and bottom edge. Pipe 4 swirls on top. Garnish with mandarin oranges. Chill until serving.
Whipped Cream Frosting:
1 envelope unflavored gelatin
1/2 c. water
4 c. room temperature whipping cream
1 tsp vanilla
1 tsp orange extract
1/4 c. sugar
In saucepan, sprinkle gelatin over water to soften. Cook and stir over low heat until gelatin is dissolved. Remove from heat. Gradually blend in whipping cream. Chill. In large bowl put chilled cream mixture, vanilla and orange extract. Gradually add sugar, beating to stiff peaks. Makes 7 c. frosting.
Orange Filling:
1 c. sugar
1/4 c. cornstarch
1 small unpeeled, seedless orange, chopped
1 1/4 c. orange juice
1/4 c. cold water
In saucepan, stir together sugar and cornstarch. Grind orange in blender or food processor. In saucepan, combine ground orange, with juice and cold water. Cook and stir until thick and bubbly. Cook 2 minutes more, stirring occasionally. Remove from heat. cover surface with waxed paper or clear plastic wrap. Cool. Makes 2 2/3 c. filling.
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Orange Chiffon Cake
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 1/4 c. flour
1 1/2 c. sugar
1 tsp baking powder
1 tsp salt
1/2 c. oil
5 egg yolks
3/4 c. orange juice
1 tsp orange extract
1 tsp finely shredded orange peel
1 tsp vanilla
8 egg whites (1 c.)
1/2 tsp cream of tartar
1 recipe Whipped Cream Frosting
1 recipe Orange Filling
In large bowl, sift flour, sugar, baking powder & salt. Make well in center of dry ingredients. Add oil, yolks, peel, juice, vailla & orange extract. Beat on high speed about 5 minutes. Wash beaters. In another bowl, beat egg whites with cream of tartar to stiff peaks. Pour egg mixture in a thin stream over egg white, gently folding. Pour batter into ungreased tube pan. Bake at 325 for 65-70 minutes or until cake springs back when touched. Invert cake in pan until cool. Remove from pan. Split cake horizontally into 3 layers. Set aside 1 c. Whipped Cream Frosting for garnish. Place 1st layer on plate. Frost with thin layer of frosting. Spread 1/2 orange filling on top. Top with 2nd layer and do the same. Top with 3rd layer. Frost sides and top with rest of frosting. Using pastry tube & star tip, pipe rest of frosting around top and bottom edge. Pipe 4 swirls on top. Garnish with mandarin oranges. Chill until serving.
Whipped Cream Frosting:
1 envelope unflavored gelatin
1/2 c. water
4 c. room temperature whipping cream
1 tsp vanilla
1 tsp orange extract
1/4 c. sugar
In saucepan, sprinkle gelatin over water to soften. Cook and stir over low heat until gelatin is dissolved. Remove from heat. Gradually blend in whipping cream. Chill. In large bowl put chilled cream mixture, vanilla and orange extract. Gradually add sugar, beating to stiff peaks. Makes 7 c. frosting.
Orange Filling:
1 c. sugar
1/4 c. cornstarch
1 small unpeeled, seedless orange, chopped
1 1/4 c. orange juice
1/4 c. cold water
In saucepan, stir together sugar and cornstarch. Grind orange in blender or food processor. In saucepan, combine ground orange, with juice and cold water. Cook and stir until thick and bubbly. Cook 2 minutes more, stirring occasionally. Remove from heat. cover surface with waxed paper or clear plastic wrap. Cool. Makes 2 2/3 c. filling.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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