Orange Cream Chiffon Cake

A pillowy light chiffon cake, with a delicious orange cream filling and orange cream cheese frosting

I am currently in the process of changing jobs, much to my co-workers dismay – mostly because they will no longer be getting my spare baked goods after it is shot for the blog. As a result, I have been taking request for cakes and one of my colleagues suggested I make an orange cake.

Orange cakes are no stranger to me. When in the heart of winter, this blood orange upside down cake is simple but effective as a weekend dessert, served with a dollop of whipped cream. If you want to take it up a notch (and booze it up a bit), particularly for gluten-free guests this whole orange, cardamom and polenta cake is an absolute winner.

“Does my blog need another orange cake?”, I thought. Whilst there are definitely a few keepers as I list above, there is no shortage of inventing new types or styles of cake, but with similar familiar flavours. I therefore decided to make an orange chiffon cake, fill it with an orange cream and frost it with an orange cream cheese frosting.

I usually leave chiffon cakes unadorned, as you want to showcase their light and billowy nature, but its getting more wintery in Cape Town, so I thought to dress it up a bit. If you want a more conventional chiffon cake (with still a few frills and fancies), try this lemon curd and raspberry chiffon cake. This chiffon cake is so light that you could forgo the frostings completely and just serve it with a dollop of cream or dusting of icing sugar and it would still be perfect. By if you know me, you know I am just a tad bit “extra”!

TIPS FOR MAKING THIS LEMON CURD AND RASPBERRY CHIFFON CAKE

  • Where can I buy an angel food cake/ chiffon cake tin? Various specialty baking shops will stock this type of tin, which has feet for cooling the cake upside down. If you are in South Africa, you can purchase one here.
  • Why should I not line the cake tin? Usually, one of the first steps in baking is to grease and line your cake tins. With a chiffon cake however, you want the cake to cling to the sides of the tin as it rises, and greasing the tin will prevent that.
  • What is the purpose of the vinegar when whipping the egg whites? The lemon juice helps to stabilize the egg whites, so that they whip up better. If you do not have vinegar, use a teaspoon of cream of tartar or a teaspoon of lemon juice.
  • Why do you cool the cake upside down? The tin is specifically designed to allow the cake to cool upside down, as it has feet. This helps to prevent the cake on collapsing on itself when it comes out of the oven.
  • Can you freeze the cake? The cake can be frozen for up to a month, however it will lose some of its lightness.
  • What should I know about the orange cream? The orange cream inside the cake is actually a french-style orange curd. It is quite easy to make, the only important step is to cook the curd to 80 degrees celcius, to make sure it sets firm. Also, allow it to cool to at least 30 degrees celcius before adding the butter in, as you do not want the butter to melt.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

FOR THE ORANGE CREAM FILLING

  • 4 oranges, zested and juiced
  • 4 large eggs
  • 4 egg yolks
  • 300g caster sugar
  • 250ml orange juice
  • 50ml lemon juice
  • 450g salted butter

METHOD

  1. Place the orange zest, sugar, eggs, egg yolks and juices in a bowl and mix until combined.
  2. The transfer to a pot and cook over medium low heat until the curd reaches 80 degrees celcius.
  3. Remove from the heat and let cool to at least 40 degrees celcius before proceeding.
  4. When cool enough, place the curd in a blender and blend, dropping in the room temperature butter a little at a time. Only adding the next piece once the last one has been fully incorporated.
  5. Place in the fridge to set whilst you get on with the rest of the recipe.

FOR THE ORANGE CHIFFON CAKE

  • 225g self-raising flower
  • 1/2 teaspoon salt
  • 300g caster sugar, divided into 240g and 60g
  • 1 tablespoon of orange zest
  • 120ml orange juice
  • 40ml water
  • 125ml sunflower oil
  • 8 large egg yolks
  • 9 large egg whites
  • 1 teaspoon vinegar

METHOD

  1. Preheat the oven to 180 degrees celcius. Do not grease your 23cm angel food cake tin.
  2. Add in 240g sugar into a bowl together with the orange zest and massage the orange zest into the sugar with the tips of your fingers to release the oils from the zest.
  3. Sift the self-raising flour and salt together and add it to the sugar and zest.
  4. Mix the orange juice, water, oil and egg yolks together and add it to the dry ingredients. Mix to combine.
  5. In a clean mixing bowl, add the egg whites and vinegar. Using the beater attachment, whip the egg whites until soft peaks form.
  6. Gradually add in the 60g of sugar, a tablespoon at a time, until you have stiff, glossy peaks.
  7. Fold the meringue into the cake batter, being careful not to knock out the air.
  8. Pour into the ungreased cake tin and bake for 45 – 55 minutes, or until a skewer inserted comes out clean.
  9. Once the cake is out of the oven, invert the cake tin and cool the cake upside down in the tin. Do not take out of the tin for the next hour.

FOR THE CREAM CHEESE FROSTING

  • 250g full fat cream cheese
  • 150g salted butter
  • 200g icing sugar
  • 45ml orange juice
  • zest of two oranges
  • 250ml whipping cream

METHOD

  1. Whip the cream to soft peaks and set aside. Do not fully whip this, as you will add it to the cream cheese later.
  2. The cream the butter and cream cheese together until smooth and combined. Scrape down the sides of your bowl.
  3. Add in the icing sugar, orange zest and the orange juice to the cream cheese and butter and continue to mix until you have a smooth icing.
  4. Add in the whipped cream and continue to beat until everything is well combined, but be careful not to overbeat, or the cream will split.

FOR THE ASSEMBLY

  1. Once the cake has cooled completely, slice it into three even layers.
  2. Use the orange cream to fill the layers.
  3. Set in the fridge to rest for about 20 minutes.
  4. Then when chilled, frost the outside with the orange cream cheese icing.
  5. You can also decorate the cake with some candied orange slices (which you can find out how to do here) and edible flowers.

Recipe by adventureswithsugar.com

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