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.
FROSTED ORANGE CHIFFON CAKE W/ORANGE BUTTERCREAM FROSTING
Like I said, "I LOVE ORANGE FLAVORED, ANYTHING!" This chiffon cake is just luscious!!!
Provided by Jo Anne Sugimoto
Categories Cakes
Number Of Ingredients 17
Steps:
- 1. Heat oven to 350 degrees. Prep 2 - 8-inch round cake pans with non-stick cooking spray and flour.
- 2. Beat egg whites with 1/3 cup of sugar in a large bowl using an electric mixer until thick and glossy but not stiff. Transfer to another bowl.
- 3. Combine cake flour, remaining 1 cup of sugar, baking powder and salt in a large bowl.
- 4. Add the orange peel, orange juice, milk, sour cream and egg yolks.
- 5. Beat at medium speed for 2 minutes, scraping bottom and sides of bowl often.
- 6. Fold egg whites into batter just until blended.
- 7. Pour evenly into prepared pans.
- 8. Bake for 25 to 30 minutes, do toothpick test and if it comes out clean and if the center springs back when gently pressed, removed to a wire rack.
- 9. Cool for about 10 minutes, then remove from the pans and cool completely.
- 10. ORANGE BUTTERCREAM FROSTING:
- 11. Beat butter till creamy.
- 12. Beat in orange marmalade.
- 13. Beat in powdered sugar.
- 14. Add the heavy cream, vanilla extract and orange zest, mix well, until you get the correct consistency for frosting.
- 15. Place one cake layer top side down onto a cake platter. Spread the top with frosting. Top with second cake layer.
- 16. Frost sides and top of cake.
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.
SUNSHINE CHIFFON CAKE WITH ORANGE FROSTING
Sponge cake with fresh orange juice and zest. Light, refreshing and moist. Creamy frosting with hint of orange.
Provided by Pastryismybiz
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Cake:.
- Preheat oven to 325.
- Sift the flour, granulated sugar, baking powder,salt together in a large bowl.
- Making a well in the center of the flour mixture.add the oil, egg yolks, 3/4 cup of the orange juice and 2 tablespoons of the zest.
- Whisk until creamy and set aside.
- In the mixer, beat the egg whites and cream of tartar on medium speed until stiff peaks form.
- Gently fold the egg whites into the batter just until combined. There will be some flecks of flour; do not stir or over mix.
- Pour into 10" tube pan and bake for 55 minutes.
- Increase oven temperature to 350 and continue to bake until a wooden skewer inserted in the middle comes clean; about 10 to 15 minutes.
- Invert pan and cool completely.
- Unmold cake by running a knife around the pan sides.
- Frosting;.
- Combine the butter, cream and remaining 1 1/2 tablespoon of orange juice and 1 tablespoon zest in a mixing bowl .
- Add the powdered sugar gradually using the mixer setting on medium until frosting is fluffy.Add additional cream if needed to adjust frosting consistency.
- Frost cake. Decorating suggestion: Roll out gumdrops for flower petals and pipe stems with decorator frosting.
Nutrition Facts : Calories 359.4, Fat 12.6, SaturatedFat 4, Cholesterol 77, Sodium 243, Carbohydrate 58.4, Fiber 0.5, Sugar 42.1, Protein 4.2
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.
ORANGE CHIFFON CAKE WITH VANILLA WHIPPED CREAM
A plain-Jane orange chiffon cake gets dolled up with aromatic orange juice and zest in the batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 12
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.
- Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar (1 tablespoon at a time); continue to beat until stiff peaks form. Using a rubber 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 toothpick inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve topped with vanilla whipped cream and candied orange zest, if desired.
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.
SUNSHINE SPONGE CAKE
This is one of my favorite cakes to make. I prepare it for company or a bake sales and it is a hit every time!-Helen Woronik, Salem, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside. , In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 45-50 minutes. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate. , In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired.
Nutrition Facts : Calories 363 calories, Fat 8g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 184mg sodium, Carbohydrate 69g carbohydrate (57g sugars, Fiber 0 fiber), Protein 5g protein.
More about "sunshine chiffon cake with creamy orange frosting recipes"
EASY CHIFFON CAKE {ORANGE FLAVOR!} | LIL' LUNA
From lilluna.com
5/5 (9)Calories 444 per servingCategory Dessert
- Sift the cake flour, sugar, baking powder, and salt into a large mixing bowl. Make a well in the center, and add the oil, egg yolks, cold water, vanilla, and orange extract. Mix until smooth.
- In another large mixing bowl, or the bowl of a stand mixer, beat the egg whites and cream of tartar together until they form stiff peaks. Pour the batter mixture into the egg whites, folding it in gently so the egg whites don’t deflate.
- Pour the batter into an ungreased 10 inch angel food tube pan, and spread evenly. Bake 55 minutes, then increase the heat to 350 and bake an additional 10-15 minutes, until the cake is golden brown on top and a toothpick inserted in the center comes out clean. Remove from the oven and let cool upside down. Allow to cool completely, then release from the pan by running a plastic knife around the edges of the pan. Invert onto a serving platter.
ORANGE CAKE WITH CREAM CHEESE FROSTING - OUR HAPPY …
From ourhappymess.com
ORANGE CHIFFON CAKE WITH ORANGE ZEST ICING RECIPE
From sidechef.com
ORANGE CHIFFON CAKE WITH ORANGE FILLING AND MERINGUE
From cookingclassy.com
ORANGE CHIFFON CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
4/5 (1)Category Dessert, CakeCuisine AmericanTotal Time 3 hrs
ORANGE CHIFFON CAKE RECIPE - TASTING TABLE
From tastingtable.com
RECIPE: ORANGE CHIFFON CAKE | CBC LIFE
From cbc.ca
MANITOBA EGG FARMERS - ORANGE CHIFFON CAKE
From eggs.mb.ca
LIGHT AND FLUFFY CHIFFON CAKE - DRIVE ME HUNGRY
From drivemehungry.com
SUNSHINE CHIFFON CAKE - 16 TO 20 SERVINGS RECIPE - CUISINART
From cuisinart.com
SUNSHINE CHIFFON CAKE - 16 SERVINGS RECIPE - CUISINART.COM
From cuisinart.com
ORANGE CHIFFON CAKE - BETTER THAN THE BAKERY! - THRIFTY JINXY
From thriftyjinxy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #preparation #occasion #healthy #desserts #oven #holiday-event #spring #summer #cakes #easter #dietary #seasonal #equipment #4-hours-or-less
You'll also love