ORANGE CHIFFON CAKE WITH SPICE AND ORANGE FROSTING
"Women in the late 1940's were eager to try chiffon cakes because they were a recent innovation. The delicate cakes, often citrus-flavored, were made by folding stiffly beaten egg whites into a vegetable-oil batter."
1 cup egg whites (6 or 7 large)
2 cups all-purpose flour
1 1/2 cups sugar, divided use
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup orange juice
1/2 cup vegetable oil
1 tablespoon grated orange rind
1 teaspoon vanilla
1/2 cup egg yolks (6 or 7 large)
1/2 teaspoon cream of tartar
Spice and Orange Frosting (recipe follows)
In a clean large bowl, place the egg whites. Let stand at room temperature for 30 minutes.
Preheat the oven to 325 degrees F.
In a small bowl, stir together the 3/4 cup of the sugar, the baking powder, and salt; set aside. In a cup, combine orange juice, oil, orange rind, and vanilla; set aside.
In a very large bowl, with an electric mixer on high beat egg yolks for 2 to 4 minutes or until thick. Add the oil mixture; beat until well combined. Set aside.
Add the cream of tartar to the egg whites. With very clean beaters and the mixer on Medium to High, beat the egg whites until soft peaks form. Gradually add the remaining 3/4 cup sugar, 2 tablespoons at a time beating until stiff peaks form.
Use a rubber spatula to gently fold one-third of egg whites into yolk mixture, then mixture, then fold in all of flour and finally the remaining egg whites. Gently spoon evenly into an ungreased (10-inch) angel food cake pan.
Bake on lowest oven rack for 50 to 55 minutes or until top springs back when lightly touched. Immediately invert cake in pan, standing pan on its legs or resting center tube over tall-necked bottle. Cool completely.
While cake cools, make Spice and Orange Frosting.
Using narrow metal spatula, loosen side of cooled cake from pan. Remove from pan. Frost cake with frosting. Serve or cover and store in refrigerator.
SPICE AND ORANGE FROSTING
Makes about 4 cups
3/4 cup orange juice
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
1 (8 ounce) container frozen reduced-fat whipped dessert topping, thawed
In a small saucepan, whisk together orange juice, sugar, cornstarch, cinnamon, and nutmeg. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until mixture is thickened, whisking constantly.
Stir orange rind. Cover surface with plastic wrap and refrigerate until completely chilled.
Transfer the orange mixture to a large bowl. Carefully fold in whipped topping.
Makes 16 servings
Source: Reader's Digest Like Grandma Used to Make by Brenda Jackson
"Women in the late 1940's were eager to try chiffon cakes because they were a recent innovation. The delicate cakes, often citrus-flavored, were made by folding stiffly beaten egg whites into a vegetable-oil batter."
1 cup egg whites (6 or 7 large)
2 cups all-purpose flour
1 1/2 cups sugar, divided use
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup orange juice
1/2 cup vegetable oil
1 tablespoon grated orange rind
1 teaspoon vanilla
1/2 cup egg yolks (6 or 7 large)
1/2 teaspoon cream of tartar
Spice and Orange Frosting (recipe follows)
In a clean large bowl, place the egg whites. Let stand at room temperature for 30 minutes.
Preheat the oven to 325 degrees F.
In a small bowl, stir together the 3/4 cup of the sugar, the baking powder, and salt; set aside. In a cup, combine orange juice, oil, orange rind, and vanilla; set aside.
In a very large bowl, with an electric mixer on high beat egg yolks for 2 to 4 minutes or until thick. Add the oil mixture; beat until well combined. Set aside.
Add the cream of tartar to the egg whites. With very clean beaters and the mixer on Medium to High, beat the egg whites until soft peaks form. Gradually add the remaining 3/4 cup sugar, 2 tablespoons at a time beating until stiff peaks form.
Use a rubber spatula to gently fold one-third of egg whites into yolk mixture, then mixture, then fold in all of flour and finally the remaining egg whites. Gently spoon evenly into an ungreased (10-inch) angel food cake pan.
Bake on lowest oven rack for 50 to 55 minutes or until top springs back when lightly touched. Immediately invert cake in pan, standing pan on its legs or resting center tube over tall-necked bottle. Cool completely.
While cake cools, make Spice and Orange Frosting.
Using narrow metal spatula, loosen side of cooled cake from pan. Remove from pan. Frost cake with frosting. Serve or cover and store in refrigerator.
SPICE AND ORANGE FROSTING
Makes about 4 cups
3/4 cup orange juice
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
1 (8 ounce) container frozen reduced-fat whipped dessert topping, thawed
In a small saucepan, whisk together orange juice, sugar, cornstarch, cinnamon, and nutmeg. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until mixture is thickened, whisking constantly.
Stir orange rind. Cover surface with plastic wrap and refrigerate until completely chilled.
Transfer the orange mixture to a large bowl. Carefully fold in whipped topping.
Makes 16 servings
Source: Reader's Digest Like Grandma Used to Make by Brenda Jackson
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!