Orange Glow Chiffon Cake Recipes

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.

Steps:

• Preheat oven to 325.
• Need ungreased 10" tube pan.
• In mixer combine flour, all but 2 tbl of the sugar, baking powder, and salt.
• Mix for 1 minute.
• Add oil, egg yolks, orange juice, zest and vanilla.
• Beat 1 minute until very smooth.
• In another bowl beat egg whites until frothy, add cream of tartar, beat to soft peaks.
• Beat in remaining 2 tbl sugar and beat to stiff peaks.
• Gently fold whites into batter with a balloon whisk until just blended.
• Pour into tube pan, run metal spatula through batter to prevent air pockets and bake for about 55 minutes.
• Invert over bottle to cool completely.
• Unmold.
• Remove from pan.
• I normally glaze the cake with powdered sugar mixed with orange juice or orange juice concentrate.
• Mix enough juice into sifted powdered sugar so that it is barely pourable.
• Drizzle over cake so that it covers the top and runs down the sides.
• This cake freezes beautifully (unglazed).

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Blend in orange juice and zest. Add flour and remaining sugar to yolk mixture; mix well., Add cream of tartar and salt to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake at 325° on lowest oven rack 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours. Run a knife around sides and center tube of pan; remove cake., For filling, in a double boiler or a metal bowl over simmering water, combine the sugar, flour and salt. Add the orange juice, egg and orange zest. Constantly whisk until mixture reaches 160° or is thick enough to coat the back of a spoon. Remove from heat and cool completely. Fold in whipped topping., Cut cake horizontally into 3 layers. Place bottom layer on a serving plate; top with one-third of the filling. Repeat layers twice. Serve immediately or refrigerate.

Steps:

• Make the cake:
• Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth. In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325°F. oven for 1 hour, or until a tester comes out clean. Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Using a serrated knife cut the cake in half horizontally.
• Make the cream frosting:
• In a large bowl, chilled, with an electric mixer beat together the cream, the Grand Marnier, the zest, the sugar, the orange-flower water, and a pinch of salt until the mixture holds stiff peaks.
• Transfer the bottom layer of the cake to a platter, spread some of the frosting on it, and top it with the remaining layer. Spread the remaining frosting on the top layer and side of the cake and garnish the cake with the candied mimosa balls, the candied violets, and the orange sections.

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
• With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Using a flexible spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
• Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Let cool completely. Run a sharp knife around edges to release cake. Serve topped with whipped cream and candied zest, if desired.

Steps:

• Preheat the oven to 325 degrees.
• In a large mixing bowl, combine the flour, baking powder, salt and all but 2 tablespoons of the sugar and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, orange juice, orange zest and vanilla and beat with electric mixer 1 minute or until smooth.
• In another large mixing bowl, beat the egg whites until frothy, add the cream of tartar and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons of sugar until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk or slotted skimmer until just blended.
• Pour into a 10-inch, 2-piece ungreased tube pan (the batter will come to 1 inch from the top) and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (about 1 1/2 hours).
• Remove the pan from the bottle, loosen the sides with a long metal spatula and remove the center core of the pan. (Dislodge the bottom and center core with a metal spatula or thick sharp knife. A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a serving plate.
• Wrap the cake so that it is airtight. It will store 3 days at room temperature, 10 days refrigerated and 2 months frozen.

Steps:

• Stir flour, sugar, baking powder, salt and orange rind together. Make a well in the centre of the dry ingredients, and then add in this order: vegetable oil, egg yolks, orange juice and water.
• Beat til smooth.
• Add cream of tartar to egg whites and beat in a separate bown until stiff peaks are formed.
• Gradually pour batter over beaten egg whites, gently folding until just blended.
• DO NOT STIR.
• Pour batter into ungreased 10" tube pan.
• Bake 325 55 minutes.
• Increase heat to 350F and bake 10 mins longer.
• Invert pan, and allow to cool.
• Remove and frost if desired.