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.
ORANGE CHIFFON CAKE
This was my absolute favorite cake as a child. We always got to choose what kind of cake we wanted for our birthday, and this was always my choice!
Provided by Northern_Reflectionz
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Stir flour, sugar, baking powder, salt and orange rind together. Make a well in the centre of the dry ingredients, and then add in this order: vegetable oil, egg yolks, orange juice and water.
- Beat til smooth.
- Add cream of tartar to egg whites and beat in a separate bown until stiff peaks are formed.
- Gradually pour batter over beaten egg whites, gently folding until just blended.
- DO NOT STIR.
- Pour batter into ungreased 10" tube pan.
- Bake 325 55 minutes.
- Increase heat to 350F and bake 10 mins longer.
- Invert pan, and allow to cool.
- Remove and frost if desired.
Nutrition Facts : Calories 279.9, Fat 11.3, SaturatedFat 1.9, Cholesterol 94.4, Sodium 316.3, Carbohydrate 40.2, Fiber 0.5, Sugar 25.6, Protein 4.9
ORANGE CHIFFON CAKE
Light, fluffy, orange chiffon cake made with fresh oranges. Make a simple powdered sugar glaze to top the cake for a simply gorgeous dessert recipe.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 325º Fahrenheit.
- Separate the eggs, putting the egg yolks in one bowl and egg whites in another. Set aside.
- In a large bowl, sift together the flour, sugar, baking powder and salt. Set aside.
- In another bowl, mix together the egg YOLKS, water, oil, orange zest and vanilla.
- Pour the wet ingredients into the dry and mix until well combined.
- Add the cream of tartar to the egg whites. Using a stand mixer, beat until the peaks are stiff. (This took about 4 minutes in a stand mixer.)
- Gently fold the egg white mixture into the batter until combined. Batter will be very light and fluffy.
- Pour into an ungreased tube pan (with a removable bottom) and bake on the lowest rack for 50 minutes, or until top springs back when touched.
- Immediately invert the pan and let it rest upside down on three glasses.
- Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
- Remove the cake to a plate.
- To make the orange glaze, whisk together the sugar, orange zest and orange juice. Add ½ to 1 tablespoon of heavy cream if the glaze is still too thick.
- Drizzle the cake with the orange glaze.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 344 kcal, Carbohydrate 52 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 110 mg, Sodium 238 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 10 g, ServingSize 1 serving
ORANGE CHIFFON CAKE 1964
This cake can be made with or without the poppyseeds whichever your family and friends enjoy. The frosting I make for this cake depends on the occasion, fluffy I make recipe #82614 or a nice citrus orange lemon glaze, grapefruit is nice too. I have for parties used a nice Raspberry Buttercream recipe, goes with the orange very nice.
Provided by andypandy
Categories Dessert
Time 1h5m
Yield 1 tube cake pan, 12 serving(s)
Number Of Ingredients 12
Steps:
- Measure sifted cake flour to make 2 1/4 cups.
- Sift the flour now with 1 cup of the sugar, baking powder and salt.
- Make a well. in a bowl.
- Add the oil, yolks, water juice and rind along with the seeds
- Most of the time when I know I am making this cake I soak my seeds in the orange juice and water the night before, just to soften a little. Of course the poppyseeds are optional in the recipe.
- Beat with a wooden spoon until smooth.
- Beat whites in a seperate bowl with cream of tartar until foamy and lightl peaks.
- Add the last 1/2 cup sugar gradually beating to stiff peaks.
- Fold with whisk into the batter.
- Blending but not deflating.
- Pour into ungreased tube pan.
- Bake 325 for 50- 55 minutes.
- Test.
- Reove from oven and let stand one to two minutes.
- Turn onto wire parchment lined rack to cool completely upside down still in pan.
- Cool completely, run a knife around outer edges and now remove from pan.
- Frost when cool with desired frosting or glaze.
- -- .
Nutrition Facts : Calories 306.6, Fat 11.1, SaturatedFat 1.3, Cholesterol 78.7, Sodium 322, Carbohydrate 46.8, Fiber 0.5, Sugar 26.1, Protein 5.4
ORANGE CHIFFON CAKE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
- Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.
- In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
- Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.
- Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 41.6 g, Cholesterol 73.2 mg, Fat 9.7 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 302.9 mg, Sugar 22.8 g
OVERNIGHT CAKE 1964
This is an easy recipe, similar to an Angel Food Cake, but I find the cake is not as sweet and a moister texture. It is like eating an angel food cake combined with a scratch white cake. Its nice with a cup of tea, a glass of cold milk, or with fruit and sauce. Give it a try. I always use a two part tube pan when making this cake. It is easier to remove from the pan. Save your egg yolks and make recipe #75074 which is another nice cake. I have had this recipe for over 42 years, and my friend had it before that in her family, so it is an oldie.
Provided by andypandy
Categories Dessert
Time 1h10m
Yield 1 tube cake pan, 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Early in the day or last thing at night, sift the sugar flour and salt together well.
- Add the boiling water and stir until well blended.
- Cover and leave until cold a 8 hours or overnight.
- Later that day or next day,.
- When you are ready to make your cake, preheat your oven to 250 degrees.
- In a large bowl,( wiped down with vinegar just to make sure there are no oils) add the room temperature egg whites and beat until foamy.
- Add the pinch of salt and the tartar, beat until stiff peaks but not dry.
- While whites are beating, to the cold batter, add the two teaspoons baking powder, the almond and vanilla extracts, and stir well.
- Once the whites are ready, fold in a little of it to lighten into the batter.
- Fold in all the whites now into batter, trying to fold in well, and not deflate.
- Place into a ungreased angel food tube pan.
- Place into preheated 250 degrees oven and bake for 15 minutes on the medium centre rack.
- After 15 minutes increase heat without opening door to 300 degrees and bake for another 20 minutes.
- After the 20 minutes increase heat to 350 degrees, without opening the door, and finish baking for 15 minutes.
- Test cake to see if its completely cooked with a long skewer.
- If done remove, if not reduce the heat to 325 and continue until tester shows done. I have never had to leave in any longer but all ovens are different. Also please use a timer for each of the oven temperatures when increasing.
- When done, remove to wire rack.
- Turn upside down until cool, and then run knife around edges and release cake.
- I do have to run the knife around all edges then remove the bottom part of the pan and then again under the bottom.
- I always use a two piece tube pan for this recipe.
- The almond and vanilla can be as original recipe one teaspoon each or more as I have increased . The combination of both is a must in the recipe.
Nutrition Facts : Calories 219.4, Fat 0.2, Sodium 205, Carbohydrate 49.8, Fiber 0.6, Sugar 33.6, Protein 4.4
ORANGE CHIFFON CAKE
Steps:
- Make the cake:
- Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth. In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325°F. oven for 1 hour, or until a tester comes out clean. Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Using a serrated knife cut the cake in half horizontally.
- Make the cream frosting:
- In a large bowl, chilled, with an electric mixer beat together the cream, the Grand Marnier, the zest, the sugar, the orange-flower water, and a pinch of salt until the mixture holds stiff peaks.
- Transfer the bottom layer of the cake to a platter, spread some of the frosting on it, and top it with the remaining layer. Spread the remaining frosting on the top layer and side of the cake and garnish the cake with the candied mimosa balls, the candied violets, and the orange sections.
SUNSHINE CHIFFON CAKE WITH CREAMY ORANGE FROSTING
I love to make this light orange cake in the spring and summertime. I discovered this great recipe in a cookbook called "My Mother's Southern Desserts". There are tons more wonderful recipes in it! Frost with Recipe #26165.
Provided by SharleneW
Categories Dessert
Time 1h30m
Yield 1 ten inch tube cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F.
- In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
- In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
- Wash and dry the beaters.
- In another large mixing bowl, combine the egg whites, cream of tartar and salt.
- Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
- Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
- Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.
ORANGE CREAM CHIFFON CAKE
Light and luscious, this sponge cake is bursting with orange flavor. It's the perfect dessert to serve after a filling meal, or with afternoon tea or coffee.-Faith Sommers, Bangor, California
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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 zest. Add flour and remaining sugar to yolk mixture; mix well., 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., 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., 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 zest. 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., Cut cake horizontally into 3 layers. Place bottom layer on a serving plate; top with one-third of the filling. Repeat layers twice. Serve immediately or refrigerate.
Nutrition Facts : Calories 329 calories, Fat 9g fat (6g saturated fat), Cholesterol 155mg cholesterol, Sodium 207mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 7g protein.
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.
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