Orange Chiffon Cake w/Orange Filling
Source of Recipe
Food Mixes and Do Ahead Meals
List of Ingredients
Filling
3/4 cup milk
1/4 cup cornstarch
4 ounces sweetened condensed milk
3 large eggs
1/2 cup orange juice, frozen concentrate -- thawed
2 drops red food coloring -- optional
4 drops yellow food coloring -- optional
1 tablespoon orange zest -- grated
Cake
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/3 cups sugar
1/2 cup vegetable oil
5 large eggs -- separated
3/4 cup orange juice
3 tablespoons orange zest -- grated
1/2 teaspoon cream of tartar
Orange Buttercream Frosting
1/2 cup soft butter
16 ounces powdered sugar -- divided
1/3 cup milk
2 tablespoons orange zest -- grated
Recipe
Filling: Whisk together 3/4 cup milk and 1/4 cup cornstarch in a
3-quart heavy saucepan, whisking until cornstarch dissolves. Whisk in
sweetened condensed milk and eggs until blended; whisk in lemon juice
and, if desired food coloring. Bring to a boil over medium-heat,
whisking constantly. (Mixture will begin to thicken when orange juice
is first added, and then become thin again during first few minutes of
cooking. It will thicken quickly as it comes to a boil). Boil 1
minute, whisking constantly, or until mixture thickens. Remove from
heat; whisk in butter and orange zest until smooth. Pour filling into
a bowl; place bowl in a large bowl filled with ice. Stir regularly
until cold (about 10 minutes).
Cake: Combine cake flour, baking powder, salt, and sugar in a mixing
bowl. Make a well in center of flour mixture; add vegetable oil, egg
yolks, and orange juice. Beat at medium-high speed with an electric
mixer 3 to 4 minutes or until smooth. Stir in orange rind. Beat egg
whites and cream of tartar at medium-high speed with an electric
mixer until stiff peaks form. Gently fold into flour mixture. Spoon
butter evenly into 3 greased and floured 9-inch round cake pans. Bake
at 350 degrees F for 18 to 20 minutes or until a wooden pick inserted
in center comes out clean. Cool in pan on wire rack 10 minutes; remove
from pans, and cool layers completely on wire racks.
Spread Orange Ice Box Filling between layers and on top of cake. Cover
cake, and chill at least 4 hours.
Spread Orange Buttercream Frosting evenly around sides of cake. Cake
maybe frozen up to 1 month at this point.
Orange Buttercream Frosting: Beat butter at medium speed with an
electric mixer until creamy; gradually add 1 cup powdered sugar,
beating at low speed until blended. Add milk, beating until blended.
Gradually add remaining powdered sugar, beating until blended. Stir in
grated orange zest.
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