Orange Chiffon Cake with Orange Zest Icing

16 INGREDIENTS • 10 STEPS • 1HR 20MINS

Orange Chiffon Cake with Orange Zest Icing

Recipe

5.0

3 ratings

Easy and light chiffon cake flavored with orange for a refreshing twist. The perfect post-holiday dinner treat.

Love This Recipe?

Orange Chiffon Cake with Orange Zest Icing

Save

Easy and light chiffon cake flavored with orange for a refreshing twist. The perfect post-holiday dinner treat.

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

1HR 20MINS

Total Time

$3.16

Cost Per Serving

Ingredients

Servings

12

us / metric

Meringue

8

Sponsored

Eggland's Best Classic Eggs, separated

egg whites only

3/4 cup

Granulated Sugar

Cake

2 1/4 cups

Cake Flour

3/4 cup

Granulated Sugar

1 Tbsp

Baking Powder

1 tsp

1/2 cup

Vegetable Oil

or Coconut Oil

6

Sponsored

Eggland's Best Classic Eggs, separated

yolks only

4 Tbsp

Cold Water

plus 2 tbsp

2

Oranges, zested, juiced

1 Tbsp zest and 1/2 cup juice per 12 servings

1 Tbsp

Vanilla Extract

Icing

2 1/4 cups

Powdered Confectioners Sugar

2 tsp

Vanilla Extract

2 Tbsp

Butter, melted

1/2

Orange, zested

1 Tbsp zest needed

4 Tbsp

Light Cream

or Milk

Nutrition Per Serving

VIEW ALL

Calories

479

Fat

17.1 g

Protein

10.9 g

Carbs

69.9 g

Love This Recipe?

Orange Chiffon Cake with Orange Zest Icing

Save

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Cooking Instructions

Hide images

step 1

For the meringue: In a clean bowl, whip the Eggland's Best Classic Eggs (8) Whites until foamy for about 2-3 minutes.

step 2

Slowly beat in the Granulated Sugar (3/4 cup) and continue beating until stiff peaks have formed and the meringue looks silky for about 7-8 minutes. A standing electric mixer with the whip attachment works best! Set aside until needed.

step 2 Slowly beat in the Granulated Sugar (3/4 cup) and continue beating until stiff peaks have formed and the meringue looks silky for about 7-8 minutes. A standing electric mixer with the whip attachment works best! Set aside until needed.

step 3

For the cake: Sift the Cake Flour (2 1/4 cups). Combine with the Baking Powder (1 Tbsp), Salt (1 tsp), and Granulated Sugar (3/4 cup) and sift once more. Make a well in the center for the wet ingredients.

step 4

In a separate bowl mix the zest and juice from Oranges (2), Water (4 Tbsp), Vegetable Oil (1/2 cup), Vanilla Extract (1 Tbsp) and Eggland's Best Classic Eggs (6) Yolks. Pour into the "well" and whisk until no longer lumpy and smooth.

step 4 In a separate bowl mix the zest and juice from Oranges (2), Water (4 Tbsp), Vegetable Oil (1/2 cup), Vanilla Extract (1 Tbsp) and Eggland's Best Classic Eggs (6) Yolks. Pour into the "well" and whisk until no longer lumpy and smooth.

step 5

Fold in 1/3 of the meringue with a rubber spatula. Fold in the remaining meringue, one third at a time. Fold until the batter has completely combined, making sure there is no visible meringue.

step 5 Fold in 1/3 of the meringue with a rubber spatula. Fold in the remaining meringue, one third at a time. Fold until the batter has completely combined, making sure there is no visible meringue.

step 6

Lightly grease and flour a bundt or tube pan. Add the batter to the pan and bake for 1 hour, or until a toothpick comes out clean.

step 7

Invert pan over a sheet pan lined with parchment paper. Cool upside down until the pan is cool to the touch. Remove from pan and top with icing.

step 7 Invert pan over a sheet pan lined with parchment paper. Cool upside down until the pan is cool to the touch. Remove from pan and top with icing.

step 8

For the icing: Combine Powdered Confectioners Sugar (2 1/4 cups), Vanilla Extract (2 tsp), Butter (2 Tbsp) , Light Cream (4 Tbsp) and zest from Orange (1/2) together and mix until smooth. If needed, add two more tablespoons of heavy cream.

step 8 For the icing: Combine Powdered Confectioners Sugar (2 1/4 cups), Vanilla Extract (2 tsp), Butter (2 Tbsp) , Light Cream (4 Tbsp) and zest from Orange (1/2) together and mix until smooth. If needed, add two more tablespoons of heavy cream.

step 9

Pour over the cake allowing to drip all over the sides. Garnish with extra orange zest if desired.

step 9 Pour over the cake allowing to drip all over the sides. Garnish with extra orange zest if desired.

step 10

Dig in and enjoy!

step 10 Dig in and enjoy!

Tags

0 Saved

top