ORANGE CHIFFON CAKE WITH ORANGE FILLING AND MERINGUE
Steps:
- filling: In a medium saucepan, whisk together sugar, cornstarch and salt. Stir in orange zest, orange juice, and lemon juice. Bring mixture to a boil over medium heat, stirring frequently, and allow to boil about 1 minute (mixture should thicken slightly and become translucent). Meanwhile, in a bowl, whisk together egg yolks and egg until very well blended. While mixing egg mixture, slowly pour 1/4 cup of the hot orange juice mixture over eggs and stir until well blended. Remove saucepan from heat (once it's boiled as listed above) and while stirring mixture in saucepan, slowly pour egg mixture into saucepan. Reduce burner temperature to medium-low heat and return saucepan to burner and cook, stirring constantly (and whisking rather vigorously to prevent curdling) until mixture thickens well, about 4 minutes. Remove from heat, add butter and stir until combined. Pour into a bowl, cover with plastic wrap pressing directly against surface of filling, and chill 2 hours. cake: Preheat oven to 350 degrees. Butter and flour 3 9-inch round cake pans (lightly butter sides), set aside. To the bowl of an electric stand mixer fitted with the paddle attachment (or using a bowl and electric hand mixer), add 1 1/3 cups granulated sugar, baking powder, salt and sift cake flour into bowl. Pour in canola oil, egg yolks (while reserving the whites in a separate mixing bowl) and orange juice. Blend mixture on medium-high speed until smooth, about 3 - 4 minutes (slightly less if using a paddle attachment that has the scraper), occasionally scraping down sides and bottom of bowl. Blend in orange zest and vanilla extract. In a large mixing bowl, using an electric hand mixer (or if you have two stand mixer bowls you can use your stand mixer with the whisk attachment), whip 5 reserved egg whites with 1/2 tsp cream of tartar on moderately high speed until stiff (but not dry) peaks form. Add half of the whipped egg whites to the batter and fold until partially comb
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shaquan
[email protected]This cake is a must-try for any orange lover.
Rita Puri
[email protected]This cake is a bit pricey, but it's worth every penny.
Shourov Akanda
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great.
Zaai Soe Lwin
[email protected]This cake is beautiful and delicious. It's perfect for a special occasion.
DRAGON BOYS TZ
[email protected]I'm not a big fan of orange cake, but this one is really good. The orange flavor is subtle and not overpowering.
Daglaus Ssonko
[email protected]This cake is so good! I've made it twice now and it's always a hit.
mdsohel molla
[email protected]The cake was a little dry for my taste. I think I'll add some extra orange juice next time.
Surya Raychhatri
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort. It's the perfect cake for a special occasion.
Tushi Tuhi
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was a big hit at my party.
Samiul Magician
[email protected]This cake is amazing! It's so moist and flavorful. The orange filling and meringue topping are the perfect finishing touch.
David DiDaniele
[email protected]I love that this cake is not too sweet. The orange flavor really shines through. It's perfect for any occasion.
Tanvir Sheakh
[email protected]This orange chiffon cake is a real showstopper! It's light, fluffy, and bursting with orange flavor. The orange filling and meringue topping add a perfect touch of sweetness and tartness.