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LisainLA, if U're still in2 cakes, here's 1 to crank out for Mother's Day--REC Orange Chiffon Cake

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2028 posts
Joined: Mar 10, 2006


Posted to Thread #14035 at 8:59 am on Mar 5, 2009


Heat oven to 325 degrees F.

1 recipe Orange Filling (below)
1 recipe Whipped Cream Frosting (below)
8 egg whites, at room temperature
1/2 tsp cream of tartar
2-1/4 cups cake flour
1-1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
3/4 cup orange juice
1 tsp grated orange peel
1 tsp orange extract
1 tsp vanilla extract
5 egg yolks

PREPARE Orange Filling. Beat egg whites in large bowl until frothy. Add cream of tartar and beat until stiff peaks form; reserve. (I also beat in part of the 1-1/2 cups of sugar with the egg whites, approximately 1/4 to 1/2 cup of the total amount.) In another bowl sift together cake flour, sugar (the remaining sugar if you've already used part of it in the beaten egg whites), baking powder and salt in a large bowl. Add oil, orange juice, orange peel, orange extract, vanilla extract and egg yolks. Beat on low speed about 1 minute or until smooth. Gradually pour egg yolk mixture over beaten egg whites, folding with large rubber spatula just until blended.

POUR batter into an ungreased 10-inch tube pan, 10x4 inches. Bake 65 to 70 minutes or until top springs back when touched lightly.

Remove cake from oven and invert pan onto a heatproof funnel; let hang upside down until cake is completely cool.

Prepare Whipped Cream Frosting while cake bakes and cools.

ASSEMBLY: Remove cake from pan. Cut cake horizontally into 3 layers. Fill each layer with about 3/4 cup of the Orange Filling; frost sides and top of cake with Whipped Cream Frosting. Garnish with reserved whole mandarin orange segments and fresh mint leaves. Serve immediately or refrigerate until ready to serve. Refrigerate any remaining leftover cake.


1 cup sugar
1/4 cup cornstarch
1 cup orange juice
1/4 cup water
1 can (11 ounces) mandarin orange segments, drained and finely chopped (reserve 9 whole segments for garnish)

Stir sugar and cornstarch in a 1-quart non-aluminum saucepan. Mix in remaining ingredients except orange segments. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in chopped orange segments; cover and chill while cake bakes and cools.


About 1/2 envelope unflavored Knox gelatin (1-1/4 teaspoons)
1/4 cup cold water
2 cups heavy whipping cream
1/2 tsp orange extract
1/2 tsp vanilla extract
2 Tablespoons sugar

Sprinkle gelatin over water in 1-quart saucepan to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Remove from heat; pour into large bowl. Gradually stir in whipping cream; cover and chill while cake bakes and cools. Beat cream mixture, orange extract, vanilla extract and sugar in large bowl with chilled beaters on his speed until stiff peaks form.

High altitude directions (3500 to 6500 feet): Heat oven to 350 degrees. Decrease sugar to 1-1/4 cups and baking powder to 2 teaspoons. Bake 55 to 60 minutes.

Source: GREAT AMERICAN CAKES by Betty Crocker Softasilk

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