Orange Cream Chiffon Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Light and luscious, this sponge cake is bursting with orange flavor. Itâs the perfect dessert to serve after a filling meal, or with afternoon tea or coffee.Faith Sommers, Bangor, California Ingredients:
9 eggs, separated |
1 cup sugar, divided |
1/4 cup orange juice |
4 teaspoons grated orange peel |
1 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon cream of tartar |
1/2 teaspoon salt |
filling: |
1 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/2 cup orange juice |
1 egg, lightly beaten |
4 teaspoons grated orange peel |
1 carton (12 ounces) frozen whipped topping, thawed |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Blend in orange juice and peel. Add flour and remaining sugar to yolk mixture; mix well.
2. Add cream of tartar and salt to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
3. Bake at 325° on lowest oven rack 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours. Run a knife around sides and center tube of pan; remove cake.
4. For filling, in a double boiler or a metal bowl over simmering water, combine the sugar, flour and salt. Add the orange juice, egg and orange peel. Constantly whisk until mixture reaches 160° or is thick enough to coat the back of a spoon. Remove from heat and cool completely. Fold in whipped topping.
5. Cut cake horizontally into three layers. Place bottom layer on a serving plate; top with one-third of the filling. Repeat layers twice. Serve immediately or refrigerate. Yield: 12 servings.
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