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Easter Orange-Chiffon Cake




Source of Recipe


Marla


List of Ingredients




Easter Orange-Chiffon Cake


CAKE

1 cup egg whites (from 7 large eggs), at room temperature
2 tablespoons plus 1 1/3 cups sugar
1 tablespoon freshly grated orange peel
3/4 cup fresh orange juice
1/3 cup vegetable oil
Yolks from 4 large eggs
1 teaspoon orange extract
2 1/4 cups cake flour (not self-rising) or 2 cups all-purpose
flour
1 tablespoon baking powder
1/2 teaspoon salt

FROSTING

3 3/4 cups confectioners' sugar
1 stick (1/2 cup) butter or margarine (not spread),
at room temperature
1/4 cup water
3/4 teaspoon orange extract
4 drops yellow food coloring
2 drops red food coloring


EASTER BASKET

1 Easter Orange-Chiffon Cake, frosted just before decorating
24 anisette sponge cookies (not anisette toast)
18 red licorice (strawberry) twists (each at least 5 inches long)
Wire clothing hanger, straightened and cut to 25 inches long
One 32-inch length and two 15-inch lengths of ribbon about 3/4-inch wide
1 cup sweetened flaked coconut
1 drop green food coloring
Pastel-colored jelly beans
1 sugar-coated chocolate egg


Recipe




Easter Basket

1. Heat oven to 325 F. Have a 9- to 10-inch tube pan ready. If pan has a removable bottom, do nothing to it. If not, lightly grease and line bottom with waxed paper. Lightly grease paper (don't grease pan sides).

2. Cake: Beat egg whites in a large bowl with an electric mixer on medium speed until frothy. Increase mixer speed to high, gradually adding the 2 tablespoons sugar. Beat until whites greatly increase in volume, are thick and glossy, and stiff peaks form when beaters are lifted.

3. In another large bowl, with electric mixer on medium (no need to wash beaters), beat remaining 1 1/3 cups sugar, the orange peel and juice, oil, egg yolks and orange extract until well blended. With mixer on low, gradually beat in flour, then baking powder and salt until batter is smooth.

4. Stir about 1/3 the whites into batter. Pour batter over remaining whites and gently stir (fold) with a rubber spatula until no white streaks remain.

5. Scrape into tube pan and smooth top. Bake 1 hour or until a pick inserted near center of cake comes out clean. Invert tube pan on a wire rack or hang on the neck of a glass bottle. Let cool completely.

6. Run a knife around edges and tube and remove pan. Loosen and remove bottom, or peel off paper. (Cake can be covered and refrigerated up to 3 days or wrapped airtight and frozen up to 1 month.) Place cake right-side up on serving plate.

7. Frosting: Beat confectioners' sugar, butter, water and extract in a medium-size bowl with electric mixer on medium speed 1 minute until fluffy. Beat in food color, 1 drop at a time. Spread evenly over cake including inside of tube hole.


NOTE To save time, you can use 2 cans (16 ounces each) ready-to-spread vanilla frosting. Scrape frosting into a medium-size bowl. Stir in 1 1/4 teaspoons orange extract and food coloring until smooth and evenly tinted a pale orange. Proceed as directed.

EASTER BASKET

1. Cut flat bottom off each sponge cookie (see Cooking Lesson, below). Turn cut-side down, rounded side up and cut in half from top to bottom. Trim each half, leaving a 1/4-inch-thick curved crust. Cut 1/2 inch from both ends (you'll have 48 two 3-inch-wide arches, a few more than needed).

2. Trim 15 licorice twists until 1/2 inch higher than cake. To make basket, press 1 licorice twist (post) against frosting. Starting at base of cake, place 3 sponge-cookie-arches evenly spaced over the post, gently pressing ends of cookies into frosting. Add second post as shown. Repeat with 2 cookie-arches creating a woven effect. Repeat around cake, trimming last cookie-arches if necessary to fit.

3. To make handle, bend wire hanger in a curve until ends are 8 inches apart. Cut both ends off remaining 3 licorice twists. Thread twists onto hanger leaving 3 1/2-inches hanger exposed on both ends. Stick ends into cake.

4. Weave the long ribbon through tops of licorice posts. Tie shorter pieces in bows around ends of handle.

5. Put coconut into a plastic food bag. Add green food coloring and shake until coconut is evenly tinted. Sprinkle a border around top of cake. Fill center hole of cake and coconut border with jelly beans. Set sugar-coated egg in middle.

Basket Weave with Cookies

1. Cut each sponge cookie lengthwise in half. Cut the curved crust from each slice, making crust about 3/8 inch thick. You will use the curved crust for the basketwork.

Trim 1/2 inch from each end of curve (you'll have 48 curves).

2. To make basket weave, press 1 licorice twist (post) against frosting. Starting at base of cake, place 3 curved crusts evenly spaced over the post, gently pressing ends of crusts into frosting. Add second post. Repeat with 2 more pieces of curved crusts, creating a woven effect. Repeat around cake, trimming last pieces to fit.

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