ORANGE CHIFFON CAKE
This light ad airy orange chiffon cake is simply delicious. This recipe for orange chiffon cake packs plenty of orange flavor using zest and juice and goes perfectly with a warm cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
- With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Using a flexible spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
- Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Let cool completely. Run a sharp knife around edges to release cake. Serve topped with whipped cream and candied zest, if desired.
CANDIED ORANGE ZEST
Steps:
- Heat the 1 cup of sugar and water to a boil. Add peels and simmer until they are transparent, about 12 minutes. Syrup should be thick. Remove from syrup and toss in sugar, let dry, away from humidity. Store in an airtight tin.
- TIP:
- RED ORANGES
- Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes
ORANGE CHIFFON CAKE WITH ORANGE ZEST ICING
Easy and light chiffon cake flavored with orange for a refreshing twist. The perfect post-holiday dinner treat.
Provided by Vodka & Biscuits
Categories Vegetarian Pescatarian Bread Baked Goods Baking Kid-Friendly Comfort Food Valentine's Day Shellfish-Free Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Tomato-Free Oven
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- For the meringue: In a clean bowl, whip the Egg (8) Whites until foamy for about 2-3 minutes.
- Slowly beat in the Granulated Sugar (3/4 cup) and continue beating until stiff peaks have formed and the meringue looks silky for about 7-8 minutes. A standing electric mixer with the whip attachment works best! Set aside until needed.
- For the cake: Sift the Cake Flour (2 1/4 cup). Combine with the Baking Powder (1 tablespoon), Salt (1 teaspoon), and Granulated Sugar (3/4 cup) and sift once more. Make a well in the center for the wet ingredients.
- In a separate bowl mix the Orange Juice (1/2 cup) Water (1/4 cup), Orange (1 tablespoon), Vegetable Oil (1/2 cup), Vanilla Extract (1 tablespoon) and Egg (6) Yolks. Pour into the "well" and whisk until no longer lumpy and smooth.
- Fold in 1/3 of the meringue with a rubber spatula. Fold in the remaining meringue, one third at a time. Fold until the batter has completely combined, making sure there is no visible meringue.
- Lightly grease and flour a bundt or tube pan. Add the batter to the pan and bake for 1 hour, or until a toothpick comes out clean.
- Invert pan over a sheet pan lined with parchment paper. Cool upside down until the pan is cool to the touch. Remove from pan and top with icing.
- For the icing: Combine Powdered Confectioners Sugar (2 1/4 cup), Vanilla Extract (2 teaspoon), Butter (2 tablespoon) , Light Cream (1/4 cup) and Orange (1 tablespoon) together and mix until smooth. If needed, add two more tablespoons of heavy cream.
- Pour over the cake allowing to drip all over the sides. Garnish with extra orange zest if desired.
- Dig in and enjoy!
Nutrition Facts : Calories 40 calories, Protein 0.9 g, Fat 1.5 g, Carbohydrate 5.7 g, Sugar 3.9 g, Sodium 32.5 mg, SaturatedFat 0.9 g, TransFat 0.0 g, Cholesterol 18.3 mg, Fiber 0.1 g, UnsaturatedFat 0.4 g
ORANGE CHIFFON CAKE
The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. &Mdash; Marjorie Ebert, Conewango Valley, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.
Nutrition Facts : Calories 333 calories, Fat 15g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 269mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
CANDIED ORANGE ZEST FOR ORANGE CHIFFON CAKE
This intensely citrusy garnish for Orange Chiffon Cake is very easy to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Using a vegetable peeler, remove zest of orange in long strips; thinly slice lengthwise. In a small saucepan, combine sugar and water; bring to a boil over high. Add zest, and reduce heat to medium. Cook until zest is softened, about 15 minutes. With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool. Toss zest with 2 tablespoons sugar. Store in an airtight container at room temperature up to 1 day.
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