The Pioneer Woman Tasty Kitchen
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Orange Chiffon Cake

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Level: Intermediate

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Description

Orange chiffon cake with orange curd filling and toasted meringue frosting. It’s wonderfully light and spongy, yet it has a moist and tender texture. What’s not to love?

Ingredients

  • FOR THE ORANGE CURD FILLING:
  • 2 Tablespoons Orange Zest
  • 1-½ cup White Sugar
  • 1 stick Unsalted Butter, Room Temperature
  • 4 whole Egg
  • ½ cups Orange Juice
  • ½ teaspoons Salt
  • FOR THE CAKE:
  • 1-¼ cup Cake Flour
  • ½ Tablespoons Baking Powder
  • ½ teaspoons Salt
  • 3 whole Egg, Whites And Yolks Separated
  • ½ cups Sugar, Divided
  • ¼ cups Canola Oil
  • 1 Tablespoon Orange Zest
  • 1 teaspoon Vanilla Extract
  • FOR THE MERINGUE FROSTING:
  • ¾ cups Sugar
  • 3 whole Egg White
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Water

Preparation

For the filling:
In a small bowl, mix orange zest and sugar with a fork. Set aside.

In a large bowl using an electric mixer, cream the butter. Add the sugar mixture and beat together. Add the eggs, orange juice and salt and mix together until thoroughly combined.

Pour the mixture into a saucepan and cook over low heat while stirring constantly for about 10 to 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon. Remove from heat and cool.

Push the orange curd through a sieve and into a bowl to make it super smooth. Put it in the refrigerator for at least an hour.

For the cake:
Preheat oven to 350 F. Grease three 5-inch round cake pans, and line the bottom of each with parchment paper.

In a large bowl, sift the flour, baking powder and salt. Set aside.

In the bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 2 tablespoons of the sugar and continue beating until stiff peaks form. Scrape the meringue into another bowl. Set aside.

In the same bowl, mix flour mixture, egg yolks, oil and the remaining sugar until smooth, about 3 minutes. Add orange zest and vanilla and mix to combine. Fold half of the meringue into the batter. Then fold the rest of the meringue into the batter until just incorporated. Evenly distribute the batter into the prepared cake pans and spread evenly.

Bake for 15 to 18 minutes or until a wooden pick inserted in the center of a cake comes out clean. Remove pans from oven and set them on a rack. Cool cakes in the pans for about 10 minutes before inverting them out of the pans onto a rack. Let them cool completely before frosting.

To assemble the cake, place one cake layer on a serving plate or a cake stand. Spread with 1/3 cup of orange curd. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 cup orange curd. Place the last layer of cake on top. Refrigerate until you are ready to frost and serve, preferably on the same day.

For the frosting:
In a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until the mixture is hot to the touch.

Remove from heat, stir in vanilla and water, and continue whipping for another 10 minutes until stiff and glossy peaks form.

Smear the meringue frosting thickly on the top and sides of the cake. Use a small metal spatula to create swoops and peaks with the frosting. Using a kitchen torch, lightly brown the frosting.

Leave it at room temperature and serve the cake in the same day, as over time the frosting will become grainy.

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