Orange Chiffon Cake

Ingredients

• 1.2 cup plain flour, sifted
• 2.1.5 cup sugar
• 3.3 teaspoon baking powder
• 4.1 teaspoon salt
• 5.0.5 cup vegetable oil
• 6.7 egg yolks, unbeaten
• 7.0.75 cup orange juice, fresh; cold
• 8.1 teaspoon vanilla essence, use 1 teaspoon or none at all
• 9.2 teaspoon orange rind, grated
• 10.egg whites, 1 cup; approximately 7–8 whites
• 11.0.5 teaspoon cream of tartar
• 12.5 egg yolks, for orange custard filling
• 13.0.5 cup sugar, for orange custard filling
• 14.0.5 cup orange juice, strained; for orange custard filling
• 15.2 teaspoon orange rind, grated; for orange custard filling
• 16.1 cup cream, stiffly beaten; for orange custard filling
• 17.1 teaspoon lemon juice, for orange custard filling
• 18.almonds, sliced and toasted; for decoration

Method

1. 1.CAKE: Follow the Basic Chiffon Cake recipe (see basic-chiffon-cake), substituting orange juice for water and orange rind for lemon rind. Use only 1 teaspoon vanilla essence or none at all.
2. 2.ORANGE CUSTARD FILLING: Beat 5 egg yolks until thick and lemon-coloured. Blend in sugar, strained orange juice and orange rind.
3. 3.Cook over low heat, stirring constantly until the mixture begins to boil. Cool.
4. 4.Fold in one cup of stiffly beaten whipped cream with one teaspoon of lemon juice.
5. 5.ASSEMBLY: Split the baked chiffon layers, fill with the orange custard and frost the outside. Sprinkle with sliced toasted almonds.

Notes

• A variation of the Basic Chiffon Cake — the substitution of orange juice for water gives a delicate citrus flavour.
• The Orange Custard Filling is a cooked, cream-enriched orange curd.