SUNSHINE CHIFFON CAKE WITH ORANGE FROSTING

Sunshine Chiffon Cake With Orange Frosting image

Provided by Pastryismybiz

Categories Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 14

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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

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.