Sunshine Chiffon Cake With Orange Frosting Recipes

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ORANGE CHIFFON CAKE

The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. &Mdash; Marjorie Ebert, Conewango Valley, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 14



Orange Chiffon Cake image

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.

Nutrition Facts : Calories 333 calories, Fat 15g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 269mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

6 large eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup fresh orange juice
1/2 cup canola oil
2 tablespoons grated orange zest
1/2 teaspoon cream of tartar
ORANGE GLAZE:
1/2 cup butter
2 cups confectioners' sugar
2 to 4 tablespoons fresh orange juice
1/2 teaspoon grated orange zest

ORANGE SUNSHINE CAKE

Orange cake with pineapple frosting - perfect for spring!

Provided by PERRAULT46

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Yield 36

Number Of Ingredients 8



Orange Sunshine Cake image

Steps:

  • Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.
  • Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.
  • To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 20.8 g, Cholesterol 21 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 183.5 mg, Sugar 14.7 g

1 (18.25 ounce) package yellow cake mix
4 eggs
2 (3.5 ounce) packages instant vanilla pudding mix
½ cup vegetable oil
2 teaspoons orange extract
1 (11 ounce) can mandarin orange segments
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained

ORANGE CHIFFON CAKE

This light ad airy orange chiffon cake is simply delicious. This recipe for orange chiffon cake packs plenty of orange flavor using zest and juice and goes perfectly with a warm cup of tea.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11



Orange Chiffon Cake image

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.

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar, divided
1/2 cup neutral-tasting oil, such as safflower
6 large eggs, separated
2 tablespoons finely grated orange zest and 1/2 cup fresh orange juice (from 2 to 3 navel or Valencia oranges)
1/4 cup cold water
1/4 teaspoon cream of tartar
Whipped cream, for serving
Candied Orange Zest, for serving (optional)

SUNSHINE CHIFFON CAKE WITH ORANGE FROSTING

Sponge cake with fresh orange juice and zest. Light, refreshing and moist. Creamy frosting with hint of orange.

Provided by Pastryismybiz

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 14



Sunshine Chiffon Cake With Orange Frosting image

Steps:

  • Cake:.
  • Preheat oven to 325.
  • Sift the flour, granulated sugar, baking powder,salt together in a large bowl.
  • Making a well in the center of the flour mixture.add the oil, egg yolks, 3/4 cup of the orange juice and 2 tablespoons of the zest.
  • Whisk until creamy and set aside.
  • In the mixer, beat the egg whites and cream of tartar on medium speed until stiff peaks form.
  • Gently fold the egg whites into the batter just until combined. There will be some flecks of flour; do not stir or over mix.
  • Pour into 10" tube pan and bake for 55 minutes.
  • Increase oven temperature to 350 and continue to bake until a wooden skewer inserted in the middle comes clean; about 10 to 15 minutes.
  • Invert pan and cool completely.
  • Unmold cake by running a knife around the pan sides.
  • Frosting;.
  • Combine the butter, cream and remaining 1 1/2 tablespoon of orange juice and 1 tablespoon zest in a mixing bowl .
  • Add the powdered sugar gradually using the mixer setting on medium until frosting is fluffy.Add additional cream if needed to adjust frosting consistency.
  • Frost cake. Decorating suggestion: Roll out gumdrops for flower petals and pipe stems with decorator frosting.

Nutrition Facts : Calories 359.4, Fat 12.6, SaturatedFat 4, Cholesterol 77, Sodium 243, Carbohydrate 58.4, Fiber 0.5, Sugar 42.1, Protein 4.2

2 1/4 cups cake flour, sifted
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large egg yolks, beaten
3/4 cup orange juice
1 1/2 tablespoons orange juice, for frosting
3 tablespoons orange zest
1 cup egg white
1/2 teaspoon cream of tartar
5 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream
3 cups powdered sugar, sifted

SUNSHINE CHIFFON CAKE WITH CREAMY ORANGE FROSTING

I love to make this light orange cake in the spring and summertime. I discovered this great recipe in a cookbook called "My Mother's Southern Desserts". There are tons more wonderful recipes in it! Frost with Recipe #26165.

Provided by SharleneW

Categories     Dessert

Time 1h30m

Yield 1 ten inch tube cake, 12 serving(s)

Number Of Ingredients 8



Sunshine Chiffon Cake With Creamy Orange Frosting image

Steps:

  • Preheat the oven to 325°F.
  • In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
  • In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
  • Wash and dry the beaters.
  • In another large mixing bowl, combine the egg whites, cream of tartar and salt.
  • Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
  • Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
  • Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
  • Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.

8 large eggs, separated
1 1/3 cups granulated sugar
1 teaspoon grated orange rind
1/2 cup fresh orange juice
1 cup cake flour
1 teaspoon cream of tartar
1/2 teaspoon salt
creamy orange frosting (Creamy Orange Frosting)

ORANGE CREAM CHIFFON CAKE

Light and luscious, this sponge cake is bursting with orange flavor. It's the perfect dessert to serve after a filling meal, or with afternoon tea or coffee.-Faith Sommers, Bangor, California

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 15



Orange Cream Chiffon Cake image

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.

Nutrition Facts : Calories 329 calories, Fat 9g fat (6g saturated fat), Cholesterol 155mg cholesterol, Sodium 207mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 7g protein.

9 large eggs, room temperature, separated
1 cup sugar, divided
1/4 cup orange juice
4 teaspoons grated orange zest
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon salt
FILLING:
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup orange juice
1 large egg, lightly beaten
4 teaspoons grated orange zest
1 carton (12 ounces) frozen whipped topping, thawed

FROSTED ORANGE CHIFFON CAKE W/ORANGE BUTTERCREAM FROSTING

Like I said, "I LOVE ORANGE FLAVORED, ANYTHING!" This chiffon cake is just luscious!!!

Provided by Jo Anne Sugimoto

Categories     Cakes

Number Of Ingredients 17



FROSTED ORANGE CHIFFON CAKE W/ORANGE BUTTERCREAM FROSTING image

Steps:

  • 1. Heat oven to 350 degrees. Prep 2 - 8-inch round cake pans with non-stick cooking spray and flour.
  • 2. Beat egg whites with 1/3 cup of sugar in a large bowl using an electric mixer until thick and glossy but not stiff. Transfer to another bowl.
  • 3. Combine cake flour, remaining 1 cup of sugar, baking powder and salt in a large bowl.
  • 4. Add the orange peel, orange juice, milk, sour cream and egg yolks.
  • 5. Beat at medium speed for 2 minutes, scraping bottom and sides of bowl often.
  • 6. Fold egg whites into batter just until blended.
  • 7. Pour evenly into prepared pans.
  • 8. Bake for 25 to 30 minutes, do toothpick test and if it comes out clean and if the center springs back when gently pressed, removed to a wire rack.
  • 9. Cool for about 10 minutes, then remove from the pans and cool completely.
  • 10. ORANGE BUTTERCREAM FROSTING:
  • 11. Beat butter till creamy.
  • 12. Beat in orange marmalade.
  • 13. Beat in powdered sugar.
  • 14. Add the heavy cream, vanilla extract and orange zest, mix well, until you get the correct consistency for frosting.
  • 15. Place one cake layer top side down onto a cake platter. Spread the top with frosting. Top with second cake layer.
  • 16. Frost sides and top of cake.

CAKE:
2 large eggs, separated
1 1/3 c sugar, divided
1 3/4 c cake flour
1 Tbsp baking powder
1 tsp salt
1 tsp grated orange peel
1/2 c orange juice
1/2 c milk
1/2 c sour cream
ORANGE BUTTERCREAM FROSTING:
1 c butter, room temperature
2/3 c orange marmalade
3 c powdered sugar
2 Tbsp heavy cream
1 tsp vanilla extract
1 tsp orange zest

ORANGE CHIFFON CAKE

An easy Orange Chiffon Cake recipe

Categories     Cake     Dairy     Egg     Dessert     Bake     Easter     Orange     Gourmet

Number Of Ingredients 20



Orange Chiffon Cake image

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.

For the cake:
2 1/4 cups cake flour (not self-rising)
1 1/2 cups sugar
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
7 large egg yolks
3/4 cup fresh orange juice
2 tablespoons freshly grated orange zest
2 teaspoons vanilla
9 large egg whites
1 teaspoon cream of tartar
For the whipped cream frosting:
2 cups well-chilled heavy cream
3 tablespoons Grand Marnier or other orange-flavored liqueur
2 teaspoons freshly grated orange zest
1/4 cup sugar
1/4 teaspoon orange-flower water (available at specialty foods shops), or to taste, if desired
candied mimosa balls and candied violets (both available at specialty foods shops) for garnish if desired
fresh orange sections, membranes discarded, for garnish if desired

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