Surprise Orange Cake
Orange chiffon cake with orange curd filling
Servings: 10 slices
Cost: $5
Ingredients
Orange Chiffon Cake
- 7 large eggs, separated
- 1/2 tsp cream of tartar
- 1-1/2 cup sugar, divided
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp orange zest (zest of one large orange)
- 1/2 cup vegetable oil
- 1-1/2 tsp vanilla extract
- 1/4 cup orange juice (juice of one large orange)
- 1/2 cup soy milk
Orange Curd
- 2 large egg yolks
- 1/3 cup white sugar
- 2 Tbsp orange zest zest of one large orange
- 3 Tbsp orange juice juice of one large orange
- 1/8 tsp salt
- 3 Tbsp vegan butter
Meringue Frosting
- 2 large egg whites
- 2/3 cup white sugar
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1 tsp freeze dried raspberries, crushed (optional)
Instructions
- Orange Chiffon Cake: Using an electric whisk, beat egg whites and cream of tartar until it is foamy and increasing in volume. Then slowly add in 1/2 cup sugar and continue whisking for a few minutes until stiff, glossy peaks form.
- In another bowl, combine the dry ingredients (flour, baking powder, salt, orange zest).
- Preheat oven to 325ºF.
- In a third bowl, whisk the wet ingredients (egg yolks, 1 c sugar, oil, vanilla, orange juice) until pale yellow.
- Alternatively add in 1/3 of the flour mixture and 1/3 of milk to the wet ingredients, and continue adding the batches and whisking until well incorporated.
- Using a spatula, gently fold in the egg whites. This is what makes the cake light, so if in doubt, under mix.
- Pour cake batter into 2 – 9″ cake pans, ungreased. Bake for 30 minutes. Then increase oven temperature to 350ºF and continue baking for about another 10 min, or until cake turns golden brown and toothpick comes out clean. To cool the cake, turn the cake and pan upside down on a cooling rack until room temperature. Then use a spatula to help release the sides and bottom of the cake from the pan.
- Orange Curd Filling: In a double boiler, whisk the ingredients except butter (egg yolk, sugar, zest, juice, salt) until mixture thickens to a spreadable consistency. Metal bowls work best to transfer heat. Remove from heat and strain out the zest. Then add butter and mix till a silky texture results. Cool to room temperature.
- Meringue Frosting: Combine the egg whites, sugar and cream of tartar on the top half of a double boiler on low heat.
- Using an electric whisk, beat the egg mixture until it begins to thicken. Then add in vanilla extract and continue whisking on med-high till stiff peaks form. Let it cool to about room temperature before use. Add to piping bag with a medium tip size.
- Assembly: Set the first cake on the serving plate. Pipe a ring of frosting near the edge. This helps keep the orange curd in and a surprise. Then pour in the curd and spread it till it fills the middle of the frosting ring. Layer the second cake on top and frost the top and sides. Start by creating a thin crumb coat to seal in all the crumbs. If you have extra frosting, pipe some decorations on top and crumble freeze dried raspberries to garnish. Optional blow torch to toast the meringue tops.
Notes
- Cream of tartar is essential for stabilizing the whipped frosting
- Double boiler method: Use 2 pots or a heat-proof bowl on top of a pot, where the lower pot has about 2-3 cups of simmering water
- Orange curd based on Sally's Baking Addiction
- For the orange curd, if it takes too long to cook, microwave mixture for 10-15 sec at a time until it starts to become bubbly. Then remove and add butter.