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- One 18.25-ounce box yellow cake mix
- 1 Tablespoon grated orange zest
- 1 Cup orange juice
- 1/4 Cup sugar
- 1 Tablespoon Tabasco Sauce
- 1 3/4 Cup powdered sugar
Preheat oven to 375 degrees. Grease a 12-cup Bundt pan. Prepare the cake mix according to package directions, adding orange zest to mix. Bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
Meanwhile, heat the orange juice, sugar, and Tabasco Sauce in a 1-quart saucepan, and bring to a boil. Reduce to low and simmer 5 minutes. Remove from heat. Remove ¼ cup of the mixture for the glaze.
Remove the cake from oven. With a wooden skewer, poke holes in cake in several places. Spoon the remaining ¾ cup of the orange juice mixture over the cake. Cool the cake in the pan for 10 minutes. Invert the pan onto a wire rack and cool completely.
Combine the reserved ¼ cup of the orange juice mixture with the powdered sugar in small bowl and mix until smooth. Place the cake on platter and spoon the glaze over the cake to decorate.
Calories Per Serving255
Folate equivalent (total)53µg13%
Orange Glow Chiffon Cake
Moist, billowy, light as a feather is how Rose Beranbaum describes the Orange Glow Chiffon Cake in her book, The Cake Bible. Baked this delightful cake which is indeed is all of that, not to mention tasty, truly zesty and refreshing.
For those of us new to this cake, a chiffon cake is made with oil and more liquid as in juice or water, which ensures a moist cake, while a good number of egg whites whipped and folded in, gives it real light texture. Chiffon cakes belong to the category of foam cakes which characteristically have a high proportion of eggs to flour. Biscuit, roulade, angel food cake, sponge, genoise etc are other cakes in this group. These cakes rely more on the whipped eggs for volume and lightness than on leavening agents like baking powder /soda etc..
Chiffon cakes are baked in a tube pan, i.e a pan with a long tube in the center which supports the light cake as it rises while baking. The pan is typically not greased or floured for two reasons - one, the cake can cling to the pan as it rises in order to allow it to achieve maximum height . Second is, the cake needs to stick firmly to the pan as it cools - upside down! ( I wonder why then non-stick tube pans are made?)
Once baked, the cake in the pan is immediately inverted and cooled upside down suspended over a bottle or with the help of the 'feet' of the pan. If cooled right side up as in other cakes, the cake will collapse under its down weight, resulting in a dense, unappealing cake. Some tube pans have 'feet', which help the air circulate underneath when the pan is inverted, aiding complete cooling and perfect texture.
- Special equipment : A 10'' tube pan. This can't be baked in a regular cake tin. If you did, you may not get the same texture, so best to bake in a tube pan
- A hand mixer or a stand mixer for whipping the egg whites.( It would be strenuous to attain the volume needed with a wire whisk )
- A large balloon whisk, or a large silicon spatula or a slotted skimmer for folding in the egg whites.
- A sturdy and heavy, narrow necked glass bottle to invert the cake on. 2 large mixing bowls will be of great help in mixing in without overworking the batter.
- A good zester will make zesting the oranges a breeze .
- In a large, deep mixing bowl, combine the sifted cake flour ( OR APF plus cornflour) baking powder all but 2 tablespoons sugar and salt. You will be adding the whipped egg whites to this bowl so it has to be large enough to mix in. Set aside.
- Measure the rest of the ingredients and set aside. Have a squeaky clean large, dry bowl and really clean beaters ready to whip the whites. If there is any trace of grease in either the bowl or beaters, your whites will not whip well.
- I have weighed the whites and yolks, I needed to use about 11 small eggs in all. Separate the eggs carefully without any bit of yolk in the whites. Your best bet is to break the egg in half carefully, the yolk intact, pour the white into the bowl from one half, pour the rest of the egg from the other half onto your cupped fingers, let the whites flow down into the bowl. Collect the yolks in another bowl. Save the egg shells, don't throw them yet. Repeat. Messy, but works well for me. Please watch my video here on how to separate eggs
If there is any yolk in the whites, use an egg shell to take it out, works really well. Weigh the egg whites and the yolks, whites to be weighed first. You don't want to wash the weighing bowl in between again, more importantly take any chance with grease after the careful exercise! Yes, we all know, yolks are grease.
If you will be using the same beaters for beating the rest of the cake batter, its better to first beat the egg whites and set aside. Hmm.. we have to live with this way of working till we get our stand mixers with different bowls and beaters . )). Now to beat the egg whites, start with your hand mixer on low speed. When it starts foaming well, add the cream of tartar. If you add it beforehand, the whites will not foam. Once you add the cream of tartar or lemon juice, continue to beat gradually increasing the speed to medium high. When the beater marks show distinctly and soft peaks form, add the 2 tablespoons of sugar you have reserved. You could add the sugar beforehand, but whites whip faster to soft peaks without the sugar.
Continue beating for a minute more till the whites form stiff peaks. To check, stop your mixer, slowly lift the beaters from the whites, you should be able to see peaks which stand straight. If they droop right away and fall back, you have to beat a little more. Be careful here, stop and check after a minute or so, as you do not want to beat the egg whites till they dry out. If they dry out, it will not easy to incorporate into the batter and your cake will not be light. Once the whites are whipped to the right consistency, keep the bowl aside. Wash and dry the beaters.
Back to the large bowl with the dry ingredients. Beat these for 1 minute to mix and aerate the mixture. Make a well in the center, add the orange juice, yolks, oil, orange zest and vanilla. Beat for 1 minute or till smooth. Do not over beat. Now using a balloon whisk or slotted skimmer or large spatula, fold in 1/3 of the egg whites into the flour mixture. Mix to lighten the batter. Then tip in the rest. Fold in quickly, gently, but thoroughly. I used a large slotted skimmer for this. If using a balloon whisk, shake out the batter periodically. The batter is neither thick nor thin. Remember, you must add the whipped whites to the batter and not add the batter to the egg whites, the whipped whites will then deflate.
Pour the batter into the pan. The batter will come to 1 inch from the top. Run a sharp knife or metal spatula through the batter to prevent air pockets. Wipe away any batter from the tube or the sides of the pan. If you do not, this little bit of batter will burn. I don't know about you, but I prefer my cake smelling zesty rather than burnt! Bake for 55 minutes or till a cake tester inserted in the center comes out clean and the cake springs back lightly when pressed in the center. Mine took around 63 minutes.
It was domed in the oven, I could not longer see the tube, was worried the top may touch the inner top of the microwave. Frowning me. Did I do something wrong? But it deflated slightly once out of the oven. The tube was showing now, the height akin to what I remember seeing in the videos! Relieved me!
While your cake is baking, have your bottle ready. I did not find a suitable one, so I had to some engineering to 'build' a make-do high rack for the pan with feet! Even if using a pan with feet, according to Rose, the height it provides off the counter is not enough for the cake to cool sufficiently. The point is to suspend the cake well over the counter to allow the cake to cool completely. Don't laugh, but this is what I did .Want to show you just in case you don't find a suitable bottle either. If you have multiple suitable bottles, save one for me please, more chiffon cakes baking in my kitchen!
Orange Glow Chiffon Cake Orange Sponge Cake Recipe
preferred this chiffon cake for his Birthday. I made this cake and dusted with sugar and sprinkled some zest over it. This is the perfect cake for cream dis likers, it’s a very soft and moist sponge
cake with Orange/Lemon, the only technique to follow here is beating egg whites. I provided several links to beat egg whites in hand/electric blender and tips and techniques. Thanks Swathi for giving new and new opportunities. I
am glad to be a part of this group. Recently this wonderful group turned 1 year, my hearty wishes to the whole team and expecting many more challenges in future :-).
Egg yolks (Large) – 3 Numbers / 130g
Canola oil / Sunflower oil – ½ cup / 108g
Water – 2/3 cup / 156g @ Room temperature
Orange/Lemon juice – 2 Tbsp/ 30g
Vanilla Essence – 1tsp
Cake flour – 2 1/4 cups (8 ounces) / 225g
Or (Replace with All Purpose Flour, I used 2 Cups minus 1 Tbsp APF/Maida + 4 Tbsp Corn Starch)
Caster sugar -1 1/2 cups + 2 Tbsp / 300g
Baking soda – 1/2 tsp
Orange/Lemon zest – 1
2 Tbsp (I used 2 Tbsp)
Salt – 1/2 tsp / 3.5g
Egg whites (Large) – 7 No / 300g
Cream of tartar – 1 ¼ tsp / 4g
Powdered Sugar – 2 Tbsp / 30 g For Orange glow Chiffon cake use Orange Juice and Orange Zest, I have given the easy trick to grate the Orange zest here.
You can check whipping egg whites with hand whisk here.
I also found this link very useful for beginners in whipping egg whites.
Orange Cake Recipe
This orange cake recipe is really easy to make and brings the taste of fresh oranges to a light and lovely cake.
The walnuts are optional, but they add great flavor and a nice bit of crunch to the cake. Walnuts are really healthy for us too, so any time you get to add them to your diet, go for it.
This recipe calls for the cake batter to be baked in a bundt pan, but you have several options here. If you have a bundt pan go ahead and use it. You can also use a simple ring shaped baking pan for an orange ring cake or you can use a wider round cake pan. A 10″ cake pan should be perfect. That’s what the cake in the image has been baked in.
One of the things I love about this easy orange cake is it’s simplicity. I don’t tend to be one who wants a multi-layered cake with icing and all the trimmings. I certainly do love sweets, but I tend to prefer a simpler cake topped with a bit of powdered sugar or the delicious glaze you’ll find below the recipe.
I love the hot orange juice poured over the cake as soon as it comes out of the oven. The cake easily absorbs all of that lovely orange juice flavor. It’s just SO good. You don’t even need the glaze or icing, but I’ve provided the glaze recipe below if you want it. The glaze is certainly a nice addition if you are baking it to serve to guests.
You can also ice the cake if you are an icing lover. I love the cake with the glaze or just plain with that lovely orange juice flavor infused into it. That said, either white or chocolate icing would be fabulous on this cake.
Read over these great tips before you make the cake. They will help ensure that you end up with a tender delicious cake each time you bake one:
To Sour Milk:
I always make the soured milk before I do anything else. By the time I get all my other ingredients and tools ready, the soured milk is ready to use and you don’t have to stop your baking prep right in the middle to wait for it.
Creaming Butter and Sugar Together
Let’s answer the why part first: Creaming the butter and sugar together helps to make the cake nice and light. The more you mix them together the better your cake will be. What you are looking for is the butter (or margarine if you use that. I always prefer butter) and sugar mixture to turn a lighter shade of yellow.
Just take notice of what color the mixture is when you start. You want to cream the butter and sugar together until the color turns to a light lemon yellow. It doesn’t take long.
Creaming butter and sugar together just means mixing it together. If you are using an electric mixer or a stand mixer to mix your cake ingredients, it really is a piece of cake. Just mix the butter and sugar together on low speed until the sugar is totally incorporated into the butter and the color lightens up a bit.
You can also simply use a spoon to cream the butter and sugar together. Just stir the ingredients together until the sugar is well mixed into the butter, and again, watch to make sure the color lightens up a bit. I tend to sort of smash the sugar and butter together at first to make sure it really incorporates well. It’s a bit of a long explanation for a simple thing, but it is an important part of making sure your orange cake, or any cake you want to make, turns out beautifully light.
Simple Tip for Using Orange Zest
Grate or zest only the outer orange colored part of the rind. The white below will be too bitter and won’t give you the great tasting orange bundt cake we are looking for.
Orange Glow Chiffon Cake
In honor of spring, I made this happy, light, citrus-y cake for dessert. Maybe I should have made it in honor of our chickens because it took a lot of eggs, and coincidentally, one of our chickens in named Chiffon.
Our chickens are lovely, and loving this spring weather after a long, cold, snowy winter. This was our first winter with chickens, and I was worried how they would do in our unheated coop. I didn’t have to worry a bit.
Our chickens are Buff Orpingtons a big, beautiful winter hearty breed, and they were game to venture out of the coop in whatever winter decided to throw our way. Snow, rain, sleet, freezing rain, hail would not keep them from their duty of pecking and scratching. I wonder if the post office needs a new mascot? I always thought that Zip Code guy was kind of creepy.
The only concession to the weather (or lack of daylight) the chickens made was they slowed their egg production between the end of December and the end of January. Usually, our four hens give 3-4 eggs a day, but during the depths of winter they slowed to 1-2 eggs per day.
They picked up the pace during February, a month that to me suggests spring will never, ever come. Like a crocus poking through a snowdrift, the chickens reminded me that we were on the backside of winter.
And strangely enough, on the first day of spring we had our first 4 egg day since before Christmas. So thank you my beautiful hens for reminding me that spring was coming when everything around us was suggesting otherwise. And thank you for letting me make this egg-rich cake.
This was another Rose Levy Beranbaum recipe, this time from her classic cookbook, The Cake Bible. The Cake Bible has all manner of cakes in it, from simple coffee cakes through large wedding cakes and everything in between.
The cake I made, the Orange Glow Chiffon Cake, is a typical chiffon cake. You separate a bunch of eggs, and make meringue out of the whites and a rich yellow batter out of the yolks, and then combine the two with some gentle folding. Pop the batter into a tube pan and bake.
This cake is infused with orange flavor due to the addition of both orange juice and orange zest in the batter. It smells great making it, and even better as it’s baking.
A very similar cake is in RLB’s new cookbook, Rose’s Heavenly Cakes. Marie, at the blog Heavenly Cake Place, has been doing a bake-a-long through this cookbook, and a cake very similar to this one was baked this week. At Marie’s blog, you can check out her success with this cake and also click over to all the other folks who made this cake. It’s a very cool blog and fun to see different interpretations of the same recipe.
After making and baking this simple cake, it finishes up with a stressful step: cooling. A chiffon cake is so delicate before it cools, it can become crushed by it’s own weight. Because of this, it is cooled upside down on the neck of a bottle. This uses gravity to help the cake maintain its height until the crumb cools and it becomes less of a girlie-man.
I am always a little nervous flipping it upside down, and nervous that someone (Thing 1, Thing 2, Cat etc) will knock it over. No worries this time, it came out beautifully.
I topped it with some orange-scented whipped cream and it was a nice finish to dinner with a guest at Casa de Pollo Loco.
Orange and poppy seed cakes by Nigel Slater
You will need a 12-hole bun or muffin tin, each hole lined with baking parchment. Set the oven at 160C fan/gas mark 4.
To make the cakes, put the butter into the bowl of a food mixer, add the sugar, and cream until soft and fluffy. Add the orange and lemon zests.
In a separate bowl, sieve together the flour and baking powder then stir in the ground almonds. Break the eggs into a small bowl and beat lightly. Slowly add the egg to the butter and sugar. If it curdles slightly, add a spoonful of the flour and almond mixture. Continue adding the flour mix until thoroughly creamed, then mix in the poppy seeds.
Transfer the mixture to the lined cases. Put in the preheated oven and bake for 20 minutes until a skewer inserted into one of the little cakes comes out without any raw cake mixture attached.
While the cakes are baking, make the syrup. Cut the crystallised citrus peel into matchstick-sized pieces. Finely grate the lemon. Squeeze the lemon and the orange juice into a small saucepan, add the sugar and the bay leaves, and bring to the boil. Add the strips of candied peel.
Remove the cakes from the oven. Still in their cases, pierce them all over with a metal skewer or fine knitting needle. Spoon the reserved orange syrup and peel over the surface, letting the syrup trickle though the holes. Leave the cakes to cool and remove from their cases.
A Healthy Abundance
We couldn’t help ourselves. I meant to take a picture of this simply elegant dessert all plated pretty and everything. But we got carried away with our enthusiasm, and then someone said, “aren’t you going to take a picture?”
So much for food styling. We were lucky there was a piece left to shoot after we got done with it.
If you look close at this imperfect picture, though, you can see why we were so excited. Both the cream and the sponge cake are studded with orange zest. The cake is moist and the cream is luscious and the whole thing made for a light yet satisfying Springtime dessert, served alongside sliced strawberries.
Orange Glow Chiffon Cake with Marmalade Cream
Adapted from Rose Levy Berenbaum’s Rose’s Heavenly Cakes
Stand mixer with whisk beater
Flat flower nail (used for cake decorating), 2 1/2 inches long
1 cup all-purpose flour (Rose says bleached gives a finer texture, but I always use unbleached)
1 tsp. baking powder (3/4 tsp. at high altitude)
4 large eggs, separated, plus one additional white
1 Tbsp. orange zest, finely grated
10 Tbsp. freshly squeezed orange juice
1/2 plus 1/8 tsp. cream of tartar
Preheat oven to 325 degrees F.
In the bowl of a stand mixer fitted with the whisk beater, mix the flour, all but 1 Tbsp. of the sugar, the baking powder, and salt on low speed for 30 seconds. Make a well in the center. Add the oil, yolks, orange zest, orange juice, and vanilla and beat on low speed until the dry ingredients are moistened. Scrape down the sides of the bowl. Raise the speed to medium-high and beat for 1 1/2 minutes, or until very thick. Scrape this mixture into a large bowl and thoroughly wash, rinse, and dry the mixer bowl and whisk beater to remove any trace of oil.
In the clean mixer bowl fitted with the clean whisk beater, beat the egg whites on medium speed until foamy. With the mixer off, add the cream of tartar. Raise the speed to medium-high and beat until soft peaks form when the beater is raised. Beat in the remaining 1 Tbsp. of sugar and continue beating until very stiff peaks form when the beater is raised slowly.
Using a large wire whisk, slotted skimmer or large silicone spatula, gently fold the meringue into the batter in two parts until just blended.
Scrape the batter into the pan and smooth the surface evenly with a spatula Insert the rose nail base side down into the center of the batter so that it sits on the bottom of the pan.
Bake for 30-40 minutes, or until the cake lowers slightly and a wooden toothpick inserted near the center comes out clean.
Immediately invert the cake onto a prepared wire rack and allow it to cool for about 1 hour, or until the outside of the pan is cool to the touch. Run a small metal spatula between the sides of the pan and the cake, pressing it against the pan. Remove the sides of the springform and release the bottom of the cake from the bottom of the pan, pressing the spatula against the bottom. Invert the cake and lift off the pan bottom. Remove the rose nail.
Frost with orange marmalade whipped cream and serve. (Alternatively, you can serve the whipped cream on the side for an even simpler dessert.)
Orange Marmalade Whipped Cream
1/2 cup sweet orange marmalade (beware not to use a bitter marmalade)
1 Tbsp. orange zest, finely grated
In a small saucepan, heat the marmalade until hot to soften it. With the back of a spoon press it through a strainer. Allow it to cool completely. In a mixing bowl, pour the cream and refrigerate for at least 15 minutes. (Chill the beaters alongside the bowl.)
Starting on low speed, gradually raising the speed to medium-high as it thickens, whip the cream just until beater marks begin to show distinctly. Add the marmalade and zest and whip just until the mixture mounds softly when dropped from a spoon. The marmalade will act as a stabilizer, keeping the cream from watering out for at least 8 hours refrigerated.
Recipe: Orange Brandy Vasilopita Cake
Vasilopita cake, a Greek New Year's Eve tradition for good luck, is in Christina Loucas' 2021 cookbook "Cyprus Cuisine" published by Whitecap Books.
Vasilopita is a traditional New Year&rsquos cake in Greece, Cyprus and other Balkan countries. A coin is hidden within the cake the person who finds it is granted good luck for the year. Christina Loucas, the Canada-based author of the upcoming cookbook &ldquoCyprus Cuisine&rdquo (Whitecap Books, January 2021), shares her take on her Aunt Myra&rsquos recipe. &ldquoIt is slightly sweeter than your typical vasilopita simply because I prefer it that way,&rdquo Loucas says. &ldquoI know this is a celebration cake, but I love it so much I usually make it more than once a year!&rdquo
1 1/2 tablespoons orange zest
1 tablespoon baking powder
Instructions: Preheat oven to 350 degrees. Grease and flour a 10-inch springform pan and line the bottom with parchment paper.
With a mixer, beat the butter and sugar well, about 10 minutes. Add the eggs one at a time, mixing them in well. Add the brandy and vanilla and mix until incorporated. Add the orange and lemon zests. (Don&rsquot worry if your batter begins to curdle at this stage.)
In a separate bowl, stir the baking powder and flour together. Add the orange juice and flour to the egg mixture, alternating with small amounts of each and starting and ending with flour. Pour the batter into the pan. If adding a coin into the cake, tightly wrap the coin in plastic wrap and drop it into the batter.
Place in the oven for 60 minutes, until a toothpick inserted in the middle comes out clean.
Remove from the oven and let cool in the pan for 10 minutes. Remove from the pan and let cool on a cooling rack.
Makes 1 large cake (about 30 slices)
From &ldquoCyprus Cuisine&rdquo by Christina Loucas (Whitecap Books, January 2021)
Orange-Glow Chiffon Layer Cake
I chickened out! I don’t have a flower nail with me, and I’m still hunting my way through all of the flours with my translator app – nothing is labeled unbleached. So I took the easy way out and made cupcakes like the original Bostini batter.
|Hurray – both pans on the same rack!|
I haven’t found a baking spray yet, so I buttered the cups and dusted with flour. It was the usual two step process with a fluffy meringue folded in for a light as air, orange scented batter.
I had a little extra batter, so that went into a small prepared bowl. I had to try one when they came out of the oven. It was light and fragrant. I had a second one before I went on on errands, just to stave off low blood sugar, of course. While I was out, Ed and Bill sampled the plain cupcakes. Bill felt that didn’t need a topping they were fine they on their own. Now, we’re down to 8 cupcakes and a small bowl. They all got the True Orange Whipped Cream topping and went to Ed’s office the next day. The Polish Air Force will think that Americans are dedicated bakers.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.
First you will need to frost your cupcakes. The recipe is below, but essentially it’s frosting with Tonic Water added. I found that using a star tip for decorating was best. We also tried orange frosting, but the white turned out best. After the cupcakes are frosted, pop them into the freezer while you make the jello.
And here is where most of the action happens…jello and tonic water!
Mix lime jello with 1 cup boiling water and stir about 2 minutes until dissolved.
Add 1 cup tonic water to the jello. You can find tonic water near the liquor in your grocery store.
Now fill a large bowl with ice water and place the bowl of jello in. Continue to stir. You want the jello to cool down, but not begin to set up. When the jello is cool to the touch, remove it from the ice water.
Now it’s time to dip the cupcakes. Remove a couple at a time from the fridge and dip into the jello. Place them back into the freezer for 5 minutes. Repeat this dipping – freezing process 6 times. Be sure to stir the jello each time and watch it so it doesn’t start setting up. If it does get thick, dipping 4 times will work as well, but 6 is better.
Keep cupcakes in fridge or freezer until you are ready to serve them. And store leftovers in the fridge as well. You should be able to make them a day or so ahead, although the ones I made I used the same day.
See…I told you it wasn’t difficult! Now you can be a Rock Star Mom too! Looking for more Halloween Party Food?