Best Sunshine Chiffon Cake With Orange Frosting Recipes

SUNSHINE CHIFFON CAKE WITH CREAMY ORANGE FROSTING

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.

SUNSHINE CHIFFON CAKE WITH ORANGE FROSTING

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.

ORANGE CHIFFON CAKE

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.

ORANGE CHIFFON CAKE

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.

FROSTED ORANGE CHIFFON CAKE W/ORANGE BUTTERCREAM FROSTING

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.

ORANGE CHIFFON CAKE

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.

ORANGE SUNSHINE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease three 9 inch round cake pans and line bottom with wax paper cut to fit bottom of pan.
• In a medium bowl, mix flour, baking powder and salt.
• In the large bowl of an electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until creamy.
• Add eggs, one at a time, beating well after each addition.
• Beat in flour mixture alternately with 3/4 cups orange juice, beating well after each addition.
• Beat in orange peel.
• Pour batter evenly into prepared pans.
• Bake in a 350 degree oven 25 to 30 minutes or until cake tester inserted in center of cakes comes out clean.
• Remove pans from oven and loosen cakes around edges with a small metal spatula.
• Turn cakes out onto wire racks; peel off and discard wax paper.
• Turn cakes, right-side up, and prick all over with a wooden pick.
• In a small saucepan, melt remaining 2 tablespoons butter, 1/3 cup sugar and 1/4 cup orange juice.
• Cook, stirring until sugar dissolves.
• Spoon slowly over warm cakes, letting syrup soak in.
• Let cakes cook completely.
• To make the filling, in a small saucepan, mix 1/3 cup sugar and gelatin.
• Add orange juice.
• Stir over low heat until gelatin dissolves.
• Add butter, stir until butter melts.
• In a small bowl, beat egg yolks; stir in orange mixture; then return mixture to saucepan.
• Cook over low heat 3 to 5 minutes, stirring until thickened.
• Cool to room temperature.
• Beat egg whites with remaining 2 tablespoons sugar until stiff; fold into cooled orange mixture.
• Refrigerate until very thick but still spreadable, about 10 minutes.
• Do not chill too long or mixture will set.
• Use to fill Orange Sunshine Cake.
• To make the frosting: in the top of a double boiler, mix egg whites, sugar, corn syrup, water and cream of tartar.
• Beat with an electric mixer or rotary beater over boiling water 7 minutes or until very stiff and glossy.
• Remove from heat; beat in vanilla.
• Use to frost Orange Sunshine Cake.
• To assemble the cake: place one cake layer on cake plate, spread with half the Orange Filling.
• Top with second cake layer, spread with Frosting.
• Top with remaining cake layer and spread with remaining Orange Filling.
• Frost sides of cake with remaining Frosting.
• Garnish with slivered orange peel, if desired.