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Recipes Desserts Cakes
Recipes Desserts Cakes
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| Servings: | 8 |
| Author Notes: | This cake is an old-time favorite. Orange chiffon has several charms. It is light yet flavorful and relatively low in fat. The orange glaze hardens slightly as it cools and contrasts wonderfully with the soft, moist inside. This cake is fairly foolproof and smells heavenly when baking. |
| Ingredients: |
Cake: 2 1/4 cups cake flour 1 1/2 cups sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup vegetable oil 6 large egg yolks 3/4 cup freshly squeezed orange juice 2 tablespoons minced orange zest 8 large egg whites Glaze: 6 tablespoons (3 ounces) salted butter 2 tablespoons minced orange zest 3 cups confectioner's sugar, sifted 2 tablespoons milk 1 teaspoon vanilla extract |
| Instructions: |
Makes One 10-Inch Cake Adjust the oven rack so that a 10-inch diameter X 4-inch deep tube pan with a removable bottom will fit in the oven when placed on the center rack. Preheat the oven to 325° F. Lightly butter and flour the tube pan (including the cone in the center). Set the tube pan on a baking sheet. Sift together the flour, 3/4 cup of the sugar, the baking powder and the salt in large mixing bowl. In a small mixing bowl, whisk together the vegetable oil, egg yolks, orange juice and zest. Whisk the oil mixture into the dry ingredients. Using a wooden spoon or whisk, beat until smooth, about 1 minute. Set aside. In the bowl of a tabletop mixer fitted with the whip attachment, whip the egg whites until foamy. With the mixer running, gradually add the remaining 3/4 cup of sugar and whip until the meringue is glossy and forms stiff peaks, about 2 minutes. With a rubber spatula, fold one-third of the meringue into the batter, then gently but thoroughly fold in the rest of the meringue. The batter should hold its shape and not be thin or runny. Pour the batter into the pan and smooth the top. Immediately put the pan in the oven and bake for about 50 to 60 minutes, or until the cake springs back when gently pressed and a toothpick comes out clean when inserted in the center. Do not open the oven until the cake has baked for 45 minutes or it may fall. Remove the cake from the oven and immediately invert the pan over the neck of a wine bottle or large funnel. Let the cake cool, suspended on the bottle, for 1 hour. While the cake is cooling, prepare the glaze. To make the glaze, fit the mixer with the flat beater. Cream the butter and zest in the bowl of a mixer. Add the confectioner's sugar and mix on medium-low speed, scraping the bowl twice. The mixture will be crumbly. Add the milk and vanilla and beat on medium speed until fluffy, about 1 minute. The mixture may look slightly separated. Set aside until ready to use. After the cake has cooled for 1 hour, it will be slightly warm and ready to be assembled. Remove the pan from the bottle and set it cake side up on the work surface. To de-pan, loosen the cake from the sides by inserting a metal icing spatula between the cake and the pan and gently working around the entire cake. Try to keep the spatula up against the side of the cake. Repeat this procedure around the core in the center. With your hand, gently push up on the bottom of the pan still attached to the cake by inserting the spatula between the two and working it all the way around. Lift off the bottom of the pan. Place the cake on a cooling rack and set the rack on a baking sheet. Using a metal icing spatula, immediately spread the entire cake, including the hole in the center, with the glaze. The cake will be soft, but the warmth of it will soften the glaze and allow you to spread it easily. If some of the glaze drips onto the baking sheet, just scrape it up and reuse it. When completely iced, transfer the cake to a serving platter. This cake may be stored at room temperature in an airtight cake container for 3 days. If covering with plastic wrap, let the icing harden for 8 hours before wrapping. |
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