Friday, February 5, 2016

Orange Chiffon Cake





For Flashback Friday I'm sharing my favourite cake. 
My Mom baked it often and I think of her each time I make it. 
It is light, full of fresh orange flavour and is a wonderful dessert after a heavy meal. 
 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.
  • 1 1/4 cups sifted cake flour
  • 1/3 cup fresh orange juice
  • 3/4 cup granulated sugar
  • 3 egg yolks
  • 2 teaspoons baking powder
  • 1 tablespoon grated orange rind
  • 1/2 tsp. salt
  • 1/4 cup vegetable oil
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  1. Sift dry ingredients in a large bowl.
  2. Make a well and add in order, oil, orange juice, egg yolks and orange rind.
  3. Beat with a spoon until smooth.
  4. In another bowl, using a mixer, beat egg whites and cream of tartar until stiff peaks form.
  5. With a spatula, gently fold beaten eggs whites into orange batter. Pour into an 8 or 9 inch ungreased tube pan.
  6. Bake at 325˚ F for about 1/2 hour or until top springs back when touched lightly.
  7. Immediately invert and suspend so that cake surface does not touch anything. Cool completely.
  8. Remove from pan. 
  9. Fill with orange filling and ice with 7-minute frosting or use the pudding cream variation below.

Orange filling
  • 6 level tablespoons flour
  • pinch of salt
  • 1 1/2 cups boiling water
  • grated rind of 1 orange
  • 2/3 cup sugar
  • 1/2 cup orange juice
  • 2 egg yolks
  • 1 Tbsp. lemon juice
  • 2 Tbsp. butter
  1. Sift sugar flour and salt into the top of a double boiler, 
  2. Add boiling water to sifted dry ingredients a little at a time, stirring between additions. Mix well. 
  3. Cook until thickened, stirring constantly.
  4. When thick, cover saucepan and cook on low for 20 minutes.
  5. Beat egg yolks slightly, add a little of the hot mixture to the egg yolks, stirring constantly.
  6. Continue adding hot mixture, a little at a time. 
  7. Return to double boiler and stir for 2 minutes. 
  8. Remove from heat, add orange juice and rind and butter and mix well.

Orange Pudding Cream
  • 1 cup orange juice
  • 1 package vanilla instant pudding
  • 1 1/2 cups whipping cream
  • 2 tablespoons orange marmalade
  • grated orange rind or toasted coconut or mandarin orange segments
  1. Empty vanilla instant pudding mix into a bowl.
  2. Add orange juice and blend well.
  3. Let stand while you whip cream in another bowl.
  4. Fold pudding into whipped cream.
  5. Cut cake into one or more layers.
  6. To assemble cake, spread orange marmalade between each layer and cover marmalade with some of the pudding cream.
  7. Spread remaining pudding cream over top and sides of cake.
  8. Garnish with grated orange rind or toasted coconut or mandarin orange segments. 
  9. Refrigerate until serving.


23 comments:

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

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  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.

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

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  4. Bev....my 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.

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  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!)

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  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?

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  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

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  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?

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

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  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.

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  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??

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  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.

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  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.
    Valerie

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  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.

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

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  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.

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  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.

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  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.

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  19. What a great way to get one of your daily servings of fruit! :-)

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  20. Is baking time for the cake really just 30 minutes? It looks delicious and would love to try it!

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  21. Yes it is. I was looking at the recipe today and thought it looks more complicated and time consuming than it is. I make it often and we love it.

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  22. I am confused about the filling. Where exactly does the filling go? I thought you would slice the cake into layers but then I read you do that for the cream.

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  23. So pretty! This would be the perfect cake for the Easter table - must remember this ...

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