Orange Chiffon Cake with Mandarin Orange Topping

Stirrin' It Up: Orange Chiffon Cake with Mandarin Topping (March 29)

(Air date March 29, 2016. Source: Chef John Folse.)

Prep Time: 3 Hours

Yields: 1 (10-inch) Chiffon Cake


Chiffon cake was invented in the United States in 1927 by an insurance salesman named Harry Baker. He kept his recipe top secret until he sold it to General Mills 20 years later. This dessert is fresh and light; it is a combination of a batter cake and the meringue used for angel food cake.

Ingredients for Cake:

6 egg yolks

7 egg whites

2¼ cups sifted cake flour

1½ cups superfine white sugar (caster sugar), divided

1 tbsp baking powder

½ tsp salt

2 tbsps grated orange zest

½ cup vegetable oil

¾ cup freshly squeezed orange juice

1 tsp pure vanilla extract

½ tsp cream of tartar

powdered sugar for dusting

Method for Cake:

NOTE: If superfine sugar is not available, process 1½ cups granulated sugar in food processor 30–60 seconds or until finely ground. Place egg yolks in a medium bowl and egg whites in a separate bowl. Cover each with plastic wrap and allow to sit at room temperature 30 minutes. Preheat oven to 325°F. In bowl of an electric mixer with paddle attachment, place flour, 1¼ cups superfine sugar, baking powder, salt and orange zest. Beat on low speed until combined. Create a well in the center of flour mixture and add egg yolks, oil, orange juice and vanilla extract. Beat on medium-low speed about 1 minute or until smooth, scraping down sides of bowl as needed to fully incorporate all ingredients. In a separate bowl with a whisk attachment, beat egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually beat in remaining ¼ cup superfine sugar and continue to beat until stiff peaks form. With a large rubber spatula, gently fold ? of whipped egg whites into batter just until blended. Fold in remaining whipped egg whites in two more batches, taking care not to deflate the batter. Pour batter into an ungreased, 10-inch, two-piece tube pan and bake 55–60 minutes or until wooden skewer inserted into center of cake comes out clean. When lightly pressed, the cake should spring back. Immediately upon removing the cake form the oven, carefully invert the pan and place on a wire rack. Allow cake to cool completely before removing from pan, 1–1½ hours. Once cool, run a long metal spatula around the inside and center core of tube pan and invert onto a greased wire rack to remove cake from pan. Dust top with powdered sugar and serve with mandarin topping (see recipe below).

Ingredients for Mandarin Topping:

3 cups mandarin orange sections, with juice

2 tbsps Grand Marnier®

1 tbsp cornstarch

½ tsp ground cinnamon

½ tsp ground nutmeg

Method for Mandarin Topping:

In a medium saucepot over medium heat, combine orange sections with juice and Grand Marnier®. Bring mixture to a simmer, stirring occasionally, and continue to cook 1 minute. Whisk in cornstarch then allow to return to a simmer. Cook 1 additional minute, stirring often. Add cinnamon and nutmeg. Remove from heat and serve hot or cold over Orange Chiffon Cake.