Orange Chiffon Cake with Orange Icebox Pie Filling

recipe
We used frozen orange juice concentrate--scooped right out of the can--in this cake's filling to deliver the greatest depth of flavor.

Yield:

Makes 12 to 16 servings

Recipe from

Southern Living

Ingredients

2 1/2 cups sifted cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/3 cups sugar
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup orange juice
3 tablespoons grated orange rind
1/2 teaspoon cream of tartar
Orange Icebox Pie Filling
Orange Buttercream Frosting

Preparation

Combine first 4 ingredients in a mixing bowl. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed with an electric mixer 3 to 4 minutes or until smooth. Stir in rind.

Beat egg whites and cream of tartar at medium-high speed with an electric mixer until stiff peaks form. Gently fold into flour mixture. Spoon batter evenly into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on racks.

Spread Orange Icebox Pie Filling evenly between layers and on top of cake. Cover cake, and chill at least 4 hours.

Spread Orange Buttercream Frosting evenly around sides. (Cake may be frozen up to 1 month completely assembled.)

Note: Cake batter may be baked in 3 (10-inch) round cakepans or 2 (13- x 9-inch) baking pans for 15 minutes or until a wooden pick inserted in center comes out clean.

Note:

April 2003
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