Orange chiffon cake with orange curd filling and toasted meringue frosting
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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.
10 Pour the mixture into a pan and cook over low heat while stirring constantly for about 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.
2 in a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy Add tablespoon sugar and continue beating until stiff peaks form Scrape the meringue in another bowl Set aside.
3 in the same bowl, mix flour mixture, egg yolks, oil and the remaining sugar until smooth About minutes Add orange zest and vanilla.
in Fold 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.
15 in Bake for to 18 minutes or until wooden pick inserted cake comes out clean Cool in pan on wire rack for about 10 minutes before inverting on rack Let cool completely before frosting.
1/3 cup To assemble the cake, place one cake layer on a serving place or a cake stand Spread with 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 Refrigera
Servings Per Recipe: 6
Amount per Serving
- Total Fat: 0 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 0 mg
- Total Carbs: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 0 g