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Orange Cream Chiffon Cake

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
12 ServingsPrep: 1 hour Bake: 40 min. + cooling

Ingredients

  • 9 eggs, separated
  • 1 cup sugar, divided
  • 1/4 cup orange juice
  • 4 teaspoons grated orange peel
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • FILLING:
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 1 egg, lightly beaten
  • 4 teaspoons grated orange peel
  • 1 carton (12 ounces) frozen whipped topping, thawed

Directions

  • 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 peel. 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
© Taste of Home 2013

2 of 2

Orange Cream Chiffon Cake (continued)

Directions (continued)

  • 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 peel. 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 three layers. Place bottom layer on a
  • serving plate; top with one-third of the filling. Repeat layers
  • twice. Serve immediately or refrigerate. Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013