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Orange Cream Chiffon Cake Recipe
Orange Cream Chiffon Cake Recipe photo by Taste of Home

Orange Cream Chiffon Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1 hour Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 1 hour Bake: 40 min. + cooling
MAKES: 12 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Orange Cream Chiffon Cake in Country Woman February/March 2013

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Feb. 5, 2013

light and delicious!

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