Best 2 Orange Cream Chiffon Cake Recipes

Indulge in the ethereal delight of Orange Cream Chiffon Cake, a symphony of flavors that will captivate your taste buds. This classic cake, with its impossibly light and fluffy texture, is the perfect canvas for the vibrant zest of oranges and the rich, creamy undertones of whipped cream. Whether you are a seasoned baker seeking a new culinary challenge or a novice cook eager to impress your loved ones, this guide will equip you with the knowledge and techniques to create a stunning Orange Cream Chiffon Cake that will leave an unforgettable impression.

Let's cook with our recipes!

ORANGE CHIFFON CAKE WITH VANILLA WHIPPED CREAM

Orange Chiffon Cake with Vanilla Whipped Cream image

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

Ingredients

2 cups all-purpose flour, (spooned and leveled)
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup vegetable oil, such as safflower
6 large eggs, separated
2 tablespoons finely grated orange zest and 1/2 cup fresh orange juice (from 2 to 3 navel or Valencia oranges)
1/4 teaspoon cream of tartar
Candied Orange Zest for Orange Chiffon Cake, optional
1 cup heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

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

Orange Cream Chiffon Cake image

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

Ingredients

9 large eggs, room temperature, separated
1 cup sugar, divided
1/4 cup orange juice
4 teaspoons grated orange zest
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 large egg, lightly beaten
4 teaspoons grated orange zest
1 carton (12 ounces) frozen whipped topping, thawed

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:

Use fresh oranges for the best flavor. If you don't have fresh oranges, you can use store-bought orange juice, but the flavor will not be as good.
Make sure the eggs and butter are at room temperature before you start baking. This will help the ingredients mix together more smoothly.
Be careful not to overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter on it, the cake needs to bake longer.
Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

Orange cream chiffon cake is a delicious and refreshing cake that is perfect for any occasion. It is light and airy, with a delicate orange flavor. The frosting is creamy and smooth, and it perfectly complements the cake. This cake is sure to be a hit with everyone who tries it.