Saturday, January 18, 2014

Orange Cream Chiffon Cake

I seem to be on an orange kick lately. Oranges are about the only fresh fruit in the produce section of our supermarkets that are local and ripe. This weekend I will be baking some orange marmalade rolls. I made the Whole Orange Cake on Sunday.  And a few days ago I made this luscious chiffon cake for Stitch 'n Bitch (this is my last Stitch 'n Bitch until after tax season.  I will miss my Friday mornings with friends and my stitching project).

A chiffon cake is very similar to an angel food cake.  An angel food cake is made with only the egg whites and has no leavening in it.  A chiffon cake uses both the egg whites and yolks and usually has a leavening ingredient to it. A chiffon cake is still very light and airy just not as much as an angel food cake.  They are baked in the same tube-style pan. Both cakes are very easy to make, the only thing to be careful with is to make sure to  gently fold the egg whites into the flour mixture.  The egg whites are what gives the cake its light texture, beating the mixture will deflate the egg whites and leave you with a dense cake.
We devoured this cake! It's got a nice orange flavor to it, not overpowering.  The filling is not real heavy and does not overpower the lightness of the cake.

                    ORANGE CREAM CHIFFON CAKE

9 eggs, separated

1 cup sugar, divided

1/4 cup orange juice
4 teaspoons orange peel
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon salt

1 cup sugar
¼ cup all-purpose flour
¼ teaspoon salt
½ cup orange juice
1 egg, lightly beaten
4 teaspoons grated orange peel
1 pint whipping cream, whipped

 Preheat oven to 325°.
Place egg white in a large bowl; let stand at room temperature for 30 minutes.  In another large bowl, beat egg yolks until slightly thickened.  Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Blend in orange juice and peel.  Add flour and remaining 2/3 cup sugar to yolk mixture; mix well.

Add cream of tartar and salt to egg whites; beat with clean beaters until stiff peaks form.  Fold into  batter.  Gently spoon into an ungreased 10-inch tube pan.  Cut through batter with a knife to remove air pockets.
Bake at 325° on lowest oven rack 40-50 minutes or until top springs back when lightly touched.  Immediately invert pan (I use a bottle); cool completely, about 1 ½ hours.  Run a knife around sides and center tube of pan; remove cake.

For filling, in a double boiler or a metal bowl over simmering water, combine the sugar, flour and salt.  Add the orange juice, egg and orange peel.  Constantly whisk until mixture reaches 160° or is thick enough to coat the back of a spoon.  Remove from heat and cool completely.  Fold in whipped cream.

Cut cake horizontally into three layers.  Place bottom layer on a serving plate; top with one-third of the filling.  Repeat layers twice.  Serve immediately or refrigerate.

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