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Orange Chiffon Cake and Lemony Buttercream

This recipe is a bit more complicated than I usually post but it makes up for that in light and fluffy deliciousness. This cake could be for anything, a birthday, an anniversary, a new job, a good day, a bad day, seriously ANYTHING! I got this recipe and changed it from the Joy of Cooking.

Orange Chiffon Cake:

1 cup. Rice Flour

1 cup. Potato Flour

1/4 cup. Tapioca or Potato Starch

1 1/4 cups. Sugar

1 tbsp. Baking Powder

1 tsp. Salt

5 Egg Yolks

3/4 cup. Freshly Squeezed Orange Juice

1/2 cup. Vegetable Oil

2 tbsp. Orange Zest

1 tsp. Vanilla

8 Egg Whites

1/2 tsp. Cream of Tartar

1/4 cup. Sugar

Preheat oven 325°F. Grease and line two 8-inch pans. Sift flours into a mixing bowl. Add and combine sugar, baking powder, and salt. Add egg yolks, orange juice, vegetable oil, and orange zest, beat on high speed until smooth. In another bowl beat and with clean beaters, beat egg whites and cream of tartar until stiff (I seriously mean stiff and no longer glossy). Then stir sugar into the egg whites. Add one-quarter of the egg whites to the other mixture and fold it in. Add the rest of the egg whites and fold in until smooth. Be gentle with this. Put half of the batter into each pan and bake for 35 minutes or until an inserted toothpick comes out clean. Let it cool completely before cutting each cake in half.

If I had a secret recipe this would be it. But because I am so into you guys, I will share.

Lemony Buttercream Frosting:

2 cups. Unsalted Butter (1 pound)

1/4 cup. Cream

3 cups. Icing Sugar

1 tbsp. Lemon Juice

Add butter, cream, and half the icing sugar to the mixer. Beat on high until it is nice and fluffy. Add the rest of the icing sugar and check the consistency. If it is too thick add more cream. If it is too runny add more icing sugar. Then take 1/4 cup to a different bowl. Microwave it for about 20 seconds and then add to the big bowl of icing. When I had my icing crisis, I found that this trick actually makes the buttercream, so light and smooth. Mmmm!

Then you know what you do… you frost the cake. Assemble the cake and spread icing between the layers. Then do a crumb coat. (A thin layer to seal in the crumbs.) Put it in the fridge for fifteen minutes. Add a thicker coat of icing. Press coconut onto the outside and pipe rosettes on the top.

Final step is to eat this entire cake because it’s that good! Don’t you dare share it either. Well that’s not actually what I did; but I wouldn’t judge you if that’s what you did.

I seriously want to know what you think of this recipe, so bake it and get back to me. If you think it’s too hard, it’s not. You can do it!