Perfect as a snack or dessert. Or a birthday cake.

An Orange Chiffon Birthday

Everyone needs a birthday cake! What’s a birthday without one? This post is coming to ya a little late, as my birthday was last month. But, I still wanted to share it with you. Chiffon is one of my favorite types of cake – oh-so-fluffy and full of flavor. Initially, I wanted a rainbow cake from Dee-Lite Bakery¬†(Embla has a great picture of it and loves the cake too!) back home in Hawaii. This rainbow cake is one of my absolute favorites – it has layers of lime, guava and passionfruit chiffon that are separated by a light white frosting. YUM. The flavors complement each other perfectly and don’t clash at all! Well, I was hard pressed to find a recipe for even a guava chiffon cake. SO, I figured I’d at least start with an orange chiffon. Maybe someday I will be able to make my own rainbow cake.

The original is from Stephanie at Gotta love all her recipes! ūüôā Please go check out her site when you have some time, there’s a whole bunch of recipes to hunt through! Anyways, as usual, this one was fantastic! Light and airy, it was just what I was looking for! Next, I’m going to try using this recipe as a base and moving toward that rainbow cake goal!


Perfect as a snack or dessert. Or a birthday cake.

What you need:
6 large eggs plus one additional egg white
2 1/4 cups sifted cake flour
1 1/2 cups superfine white sugar (caster sugar) *See note
1 tbsp baking powder
1/2 tsp salt
2 tbsps grated orange zest
1/2 cup vegetable, corn, canola, or safflower oil
3/4 cup freshly squeezed orange juice (2-3 large oranges)
1 tsp pure vanilla extract
1/2 tsp cream of tartar (optional)

*Note: to make superfine sugar, process 1 1/2 cups of granulated white sugar in your food processor for about 30-60 seconds or until finely ground.

What to do:
Separate the eggs while they are still cold. place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover both with plastic wrap and bring to room temperature (about 30 minutes). The egg whites need to be at room temperature so they will reach their full volume when beaten.

Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece¬†ungreased¬†tube pan [I used a silicone, one-piece tube pan and it was fine]. Okay, so really, this recipe not only made the tube, but half a dozen “cupcakes,” and a 6″ round as well. So, you could make a lot of smaller things or one big tube cake!

In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter). 

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 Р1 1/2 hours).

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core.¬†Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit. I actually topped my cake with a cream cheese glaze. To store it (if you’re going the glaze route), I kept the glaze separate and glazed right before serving to keep the cake from getting soggy.

Cream Cheese Glaze:
3 ounces softened cream cheese
2 tablespoons butter, at room temperature
2/3 cup powdered sugar
1/4 teaspoon vanilla
3 tablespoons milk, or enough to make it a glazing consistency

Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months. You can store the glaze in an airtight container as well.

Needless to say, this was a hit and my birthday was a great one! ūüôā Another year younger!

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