Sunday, 24 June 2012

Fresh Orange Chiffon Cake

Fresh Orange Chiffon Cake

In making a lovely pudding recipe like this fresh orange chiffon cake, it is always a great idea to give it a few attempts before actually saying I give up. Honestly my first attempt in making this recipe was a total disaster, not that any was burnt but I just lacked experience in making a perfect icing which totally ruined my mood. Now I can make this fresh orange chiffon cake recipe with my eyes shut and is in the top 10 list of my easy desserts recipe. Everyone has their own list of things and if you have an easy desserts list like I do than before deleting this recipe give it a few shots and see what I mean by a total disaster. It might not happen to you but it might also just happen, no one is perfect. Any ways leave a few words at the end and tell us what you think of this easy desserts recipe.

  • 2 1/4 c. sifted Swansdown cake flour (spoon in lightly)
  • 1 1/2 c. sugar
  • 3 tsp. double-action baking powder
  • 1 tsp. salt
  • Measure these and sift together into mixing bowl. 

  • Make a "well" and add in order: 
  • 1/2 c. salad oil (Mazola or Wesson)
  • 5 unbeaten egg yolks
  • Grated rind of 2 oranges (about 2 tbsp.)
  • Juice of 2 oranges plus water to make 3/4 c.
  • Beat with spoon until SMOOTH. 
  • Measure into large mixing bowl: 
  • 1 c. egg whites (7 to 8)
  • 1/2 tsp. cream of tartar

  1. Whip until whites form VERY STIFF peaks. 
  2. Much stiffer than for angel food.
  3. Pour egg yolk mixture gradually over whipped egg whites - 
  4. GENTLY folding with rubber scraper JUST until blended. 
  5. DO NOT STIR! Pour at once into ungreased 10-inch tube pan. 
  6. Bake in 325 degree oven for 65 minutes. 
  7. Immediately turn pan upside down, placing tube part over neck of bottle. 
  8. Let hang until cold.
  9. Loosen sides and tube with spatula. 
  10. Turn out on plate. 

  11. --ICING:--
  12. 1 1/2 (3 oz.) pkgs. cream cheese
  13. 2 1/4 c. sifted confectioners' sugar
  14. Grated rind of 2 oranges (1 1/2 tbsp.)
  15. Cream the cream cheese until light and fluffy. 
  16. Add gradually sugar and beat well. 
  17. Stir in orange rind. 
  18. If too thick, add a few drops orange juice. 
  19. Ice sides and top of cake. 
  20. Serves 16.

Photo by Public Domain Photos

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