Orange Chiffon Cake with Orange Icebox Pie Filling |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We used frozen orange juice concentrate-scooped right out of the can-in this cake's filling to deliver the greatest depth of flavor. Ingredients:
2 1/2 cups sifted cake flour |
1 tablespoon baking powder |
1 teaspoon salt |
1 1/3 cups sugar |
1/2 cup vegetable oil |
5 large eggs, separated |
3/4 cup orange juice |
3 tablespoons grated orange rind |
1/2 teaspoon cream of tartar |
Directions:
1. Combine first 4 ingredients in a mixing bowl. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed with an electric mixer 3 to 4 minutes or until smooth. Stir in rind.
2. Beat egg whites and cream of tartar at medium-high speed with an electric mixer until stiff peaks form. Gently fold into flour mixture. Spoon batter evenly into 3 greased and floured 9-inch round cakepans.
3. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on racks.
4. Spread Orange Icebox Pie Filling evenly between layers and on top of cake. Cover cake, and chill at least 4 hours.
5. Spread Orange Buttercream Frosting evenly around sides. (Cake may be frozen up to 1 month completely assembled.)
6. Note: Cake batter may be baked in 3 (10-inch) round cakepans or 2 (13- x 9-inch) baking pans for 15 minutes or until a wooden pick inserted in center comes out clean.
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