Friday, October 31, 2008

Orange Chiffon Cake

I love this cake. First of all it was a favourite of my mother's. She may have gotten the recipe from an old neighbour of ours - I really couldn't say. All I know is that it is light, full of orange flavour and wonderful as dessert after a heavy meal. This recipe was one of the first I copied into my recipe binder back in high school. It bakes up best in a 9" tube pan - it won't look as nice if baked in an angelfood pan. I found mine at a garage sale but I'm sure you could buy one in a specialty kitchen store.
I also get to use two of my favourite tools - a new one to me - a zester and an old one from Mom, a juicer.

1 1/4 cup sifted cake flour
1/3 cup fresh orange juice
3/4 cup granulated sugar
3 egg yolks
2 tsp. baking powder
1 Tbsp. grated orange rind
1/2 tsp. salt
1/4 cup vegetable oil
3 egg whites
1/4 tsp. cream of tartar

Sift dry ingredients in a medium sized bowl. Make a well and add in order,
oil, orange juice, egg yolks and orange rind. Beat with a spoon until smooth.

In another bowl, beat egg whites and cream of tartar until stiff peaks form.
Fold into orange batter. Pour into 8 or 9 inch ungreased tube pan.
Bake at 325˚ F for about 1/2 hour or top springs back when touched lightly.
Immediately invert and suspend so that cake surface does not touch anything. Cool completely.

Remove from pan. Fill with orange filling and ice with 7-minute frosting or use the pudding cream variation below.
Orange filling
1 1/2 cups boiling water
grated rind of 1 orange
2/3 cup sugar
1/2 cup orange juice
6 level Tbsp. flour
2 egg yolks
1 Tbsp. lemon juice
pinch of salt
2 Tbsp. butter

Sift sugar flour and salt. In the top of a double boiler, add boiling water to sifted dry ingredients a little at a time, stirring between additions. Mix well. Cook until thickened, stirring constantly.
When thick, cover saucepan and cook on low for 20 minutes.
Beat egg yolks slightly, add a little of the hot mixture to the egg yolks, stirring constantly. Continue adding hot mixture, a little at a time. Return to double boiler and stir for 2 minutes. Remove from heat, add orange juice and rind and butter and mix well.

Orange Pudding Cream

Mix 1 cup orange juice with 1 pkg. vanilla instant pudding.
Blend well and let stand while you whip 1-1 1/2 cups whipping cream.
Fold pudding into whipped cream.
Cut cake into one or more layers.
To assemble cake, spread 2 Tbsp. orange marmalade between each layer and cover marmalade with some of the pudding cream.
Then ice top and sides of cake with the remaining pudding cream.
Sprinkle with grated orange rind or toasted coconut. Refrigerate until serving.


  1. Love this cake rises so high! Also like your little kitchen tools, so handy!

  2. Love chiffon cakes. I was just thinking I needed to post a chiffon cake .. since eggs are my favorite ingredient. It looks really good Bev.

  3. Another recipe I would like to try! It looks wonderful.

  4. goodness! That cake looks simply wonderful! And the cake pan..oh I have that cake pan. It was my mother's ... she used to use it all the time. Perhaps now I can do justice to it by baking this delightful cake you have shared. It sounds so delicious. Thanks for the post.

  5. Hmmm.. delicious!
    I think I'll pass on the cake and just enjoy the Orange Pudding Cream..
    (ONLY because the cake has gluten! It looks like a winner for sure!)

  6. This recipe I have got to try, it looks amazing! That juicer of yours looks like a handy thing too. Does it work really well and can you purchase them anywhere?

  7. As a young bride 31 years ago we moved to a small town(in the middle of no where I thought) and a dear older lady in the community took me under her wing. She gave me this exact recipe on my first visit to her home. She served me tea and a slice of this delicious chiffon cake. i asked to copy down the recipe and it is still on that card in my recipe box. I can taste it now. Thanks for submitting this recipe. Kathy

  8. Wow! This sounds yummy, especially with the orange pudding! Is it as much work as it sounds? Maybe we can all get together for dessert sometime soon?

  9. What a fantastic looking cake! Love your juicer, I've never seen one like that before.

  10. The jucier was sold by one of those companies that used to sell pots door to door - Wearever or the precursor to Saladmaster. I have seen them in antique/used goods stores. They do work really well.
    The cake is not at all hard to make and is good just plain or with whipped cream or ice cream.

  11. The directions for making this cake indicate to scald the milk however in the ingredianys it doesn't mention milk or how much to use????

    Can anyone help??

  12. Valerie - I'm so sorry for the confusion. The orange filling was a variation of a basic cream filling recipe and I forgot to change the milk to water. I'd also omitted the egg yolks. I hope you check back for the corrected recipe. Once again, my apologies.

  13. Thank you so much Bev, I really appreciate it. I'm really looking forward to baking this.
    There are so many good recipes on this webpage :-) Already tried a few and they were great.

  14. Hi, Bev. Thanks for the recipe. I have a question about orange filling. You wrote: "When thick, cover saucepan and cook for 20 minutes." I have a feeling that this should be cool not cook. Please clarify.

  15. Oh my - you are so right. Thank you for bringing that to my attention! I'll correct that right away.

  16. I went back a checked my recipe to be sure and it does say to cook for 20 minutes longer. I don't think I've ever cooked it that long though. I think it's meant to cook long enough to take the raw flour taste out.

  17. Hi, Bev. What kind of baking pan you use for the chiffon cake? What brand. I need to by one and I'm not sure which one to buy.

  18. I don't know what brand my cake pan is. It's an aluminum pan and is a bit smaller than an angel chiffon cake pan. It doesn't have a removable bottom.