Best 2 Orange Cream Chiffon Cake Recipes
Indulge in the delightful symphony of citrus and cream with our Orange Cream Chiffon Cake, a culinary masterpiece that captivates the senses. This heavenly creation boasts layers of delicate chiffon sponge cake, infused with the vibrant zest of oranges, and complemented by a luscious orange cream filling. Each bite is a harmonious blend of tangy citrus notes and velvety cream, promising an unforgettable taste experience. Discover the secrets behind this delectable treat as we guide you through the detailed recipe, ensuring every layer rises to perfection and every spoonful delivers pure bliss. But that's not all! Embark on a journey of culinary exploration as we present a collection of irresistible chiffon cake variations, each offering a unique twist on the classic. From the vibrant Lemon Chiffon Cake, bursting with zesty citrus flavors, to the decadent Chocolate Chiffon Cake, a rich and indulgent masterpiece, there's a chiffon cake for every palate. Let your taste buds dance with joy as you immerse yourself in the world of chiffon cakes, where lightness, flavor, and elegance converge.
Check out the recipes below so you can choose the best recipe for yourself!
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 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.
Tips:
- Prepare Your Ingredients: Before beginning, make sure all ingredients are at room temperature. This allows them to mix together more smoothly and evenly.
- Properly Grease and Flour Your Pan: Use softened butter, shortening, or cooking spray to grease the bundt pan. Then, coat the butter with flour, tapping out any excess. This prevents the cake from sticking during baking.
- Don't Overmix the Batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined and no lumps remain.
- Bake at the Right Temperature: The ideal temperature for baking this cake is 325°F (163°C). This allows the cake to rise slowly and evenly, resulting in a light and fluffy texture.
- Test for Doneness: Insert a toothpick or skewer into the center of the cake. If it comes out clean, the cake is done. Avoid overbaking, as this can dry out the cake.
- Let the Cake Cool: Allow the cake to cool completely in the pan before inverting it onto a serving plate. This prevents the cake from breaking apart.
- Serve with Your Favorite Toppings: Consider serving the cake with whipped cream, fresh fruit, or a dusting of powdered sugar for an extra delightful presentation.
Conclusion:
The orange cream chiffon cake is a delectable treat that combines the vibrant flavors of orange with the light and airy texture of a chiffon cake. This recipe provides a step-by-step guide to creating this delightful dessert. With careful attention to measurements, proper mixing techniques, and baking at the right temperature, you can achieve a cake that is moist, fluffy, and bursting with citrusy goodness. Remember to follow the tips mentioned above for a successful baking experience. Whether you're serving it as a special occasion dessert or enjoying it as a sweet afternoon treat, this orange cream chiffon cake is sure to impress.
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