Orange Chiffon Cake with Orange Curd

Orange Chiffon Cake with Orange Curd

Ingredients

• For the Chiffon Cake:

• 1 ½ cups cake flour
• 1 tsp baking powder
• ¼ tsp salt
• 5 large eggs, separated
• ¾ cup granulated sugar (divided)
• ¼ cup vegetable oil
• ½ cup freshly squeezed orange juice
• Zest of 1 orange
• ¼ tsp cream of tartar

• For the Orange Curd:

• ½ cup freshly squeezed orange juice
• Zest of 1 orange
• ⅓ cup granulated sugar
• 3 large egg yolk
• ¼ cup unsalted butter, cubed

• For Garnish:

• Powdered sugar
• Fresh orange slices
• Mint leaves (optional)

Instructions

Make the Chiffon Cake:

1. Preheat oven to 325°F (160°C). Grease and line the bottom of a 6-inch cake pan.

2. In a bowl, whisk together the cake flour, baking powder, and salt.

3. In another bowl, whisk the egg yolks, ½ cup sugar, oil, orange juice, and zest until smooth.

4. Gradually fold in the dry ingredients until well combined.

5. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.

Gradually add the remaining ¼ cup sugar, beating until stiff peaks form.

6. Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.

7. Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool completely before assembling.

Make the Orange Curd:

1. In a heatproof bowl, whisk together orange juice, zest, sugar, and egg yolks.

2. Place over a pot of simmering water (double boiler) and cook, whisking constantly, until thickened (about 5–7 minutes).

3. Remove from heat and whisk in the butter until smooth.

4. Let cool completely.

Assemble the Cake:

1. Slice the chiffon cake into two layers.

2. Spread a generous layer of orange curd between the layers.

3. Lightly frost the top and sides with more orange curd.

Decorate:

Dust the top with powdered sugar for a snowy finish.

Garnish with fresh orange slices and mint leaves for a colorful touch.

Decoration Tips:

Elegant Drip: Let a bit of orange curd drip naturally over the edges for a dramatic look.

Citrus Accents: Use thin orange wedges with peel for a rustic finish.

Plate Design: Lightly dust powdered sugar around the plate for a festive presentation.

Perfect Layers: Level the cake layers with a serrated knife for even, clean cuts.

Enjoy this light, tangy, and beautifully bright dessert! 🍊✨