Do not mistake chiffon cake with angel food cake. Chiffon cake contains egg yolks and oil that angel food cake normally doesn’t. And that’s why I like chiffon cake more. It’s wonderfully light and spongy, yet it has the moist and tender texture.
Thanks to the fresh orange zest and juice, this cake is filled with bright orange color and vibrant orange flavor. Like I said, the cake layers are light and fluffy, and they go perfectly with the silky and tard orange curd filling. I couldn’t think of other frosting for this cake except this delicate toasted marshmallow frosting. Oh! How I love this frosting! My kids are definitely the biggest fans. Do not skip the toasting part, I know the untoasted frosting is already very addictive, but you will just die over the smell of it.
Ingredients (5-inch 3-layer cake):Orange Curd Filling zest of 2 large oranges 1 1/2 cup white sugar 1 stick unsalted butter, room temperature 4 eggs 1/2 cup orange juice 1/2 teaspoon salt Orange Chiffon Cake 1 1/4 cups cake flour 1/2 tablespoon baking powder 1/2 teaspoon salt 3 eggs, separated, room temperature 1/2 cup granulated sugar 1/4 cup canola oil 1 tablespoon orange zest 1 teaspoon vanilla extract Meringue Frosting 3/4 cup sugar 3 large egg whites 1 teaspoon vanilla extract 1 tablespoon water
To prepare filling, mix orange zest and sugar with a fork.
In a large bowl, cream the butter. Add the sugar mixture and beat together. Add the eggs, orange juice and salt and mix together until thoroughly combined.
Pour the mixture into a pan and cook over low heat while stirring constantly for about 10 to 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon. Remove from heat and cool.
Push the orange curd through the sieve and into a bowl to make it super smooth. Refrigerator for at least an hour.
To prepare the cake. Preheat oven to 350F. Grease three 5-inch cake pans, and line bottoms with parchment paper.
In a large bowl, sift the flour, baking powder and salt. Set aside.
In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 2 tablespoon sugar and continue beating until stiff peaks form. Scrape the meringue in another bowl. Set aside.
In the same bowl, mix flour mixture, egg yolks, oil and the remaining sugar until smooth. About 3 minutes. Add orange zest and vanilla.
Fold in half of the meringue into the batter. Then fold in the rest of the meringue into the batter until just incorporated. Evenly distribute the batter into the prepared cake pans and spread evenly.
Bake for 15 to 18 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely before frosting.
To assemble the cake, place one cake layer on a serving place or a cake stand. Spread with 1/3 cup orange curd. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 cup orange curd. Place the last layer of cake on top. Refrigerate until you are ready to frost and serve, preferably on the same day.
To prepare frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until the mixture is hot to touch.
Remove from heat, stir in vanilla and water, and continue whipping for another 10 minutes until stiff and glossy peaks form.
Smear the meringue frosting thickly on the top and sides of the cake. Using a small metal spatula to create swoops and peaks.
Using a kitchen torch, lightly brown the frosting.
Leave it at room temperature and serve the cake in the same day, as over time the frosting will become grainy.