Almond-Orange Chiffon Cake
Make and freeze this light, airy cake up to 1 month before filling and serving.
- 2-1/4 cups sifted cake flour, or 2 cups all-purpose flour
- 1-1/2 cups granulated sugar
- 1/2 cup ground almonds
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cooking oil
- 7 egg yolks
- 3/4 cup orange juice
- 1/2 teaspoon almond extract
- 1 tablespoon finely shredded orange peel (zest)
- 7 egg whites
- 1/2 teaspoon cream of tartar
- Orange Whipped Cream Frosting (recipe follows
- 1/4 cup sliced almonds, toasted
In large mixing bowl stir together flour, sugar, ground almonds, baking powder, and salt. Make well in center. Add cooking oil, egg yolks, orange juice, and almond extract. Beat with electric mixer on low to medium speed until combined. Beat on high speed 5 minutes or until satin smooth. Fold in orange peel. Set aside.
Thoroughly wash beaters. In very large mixing bowl beat egg whites and cream of tartar on medium speed until stiff peaks form (tips stand straight). Pour batter in thin stream over egg whites; gently fold together.
Pour batter into ungreased 10-inch tube pan; spread evenly. Bake in 325°F oven 60 to 65 minutes or until top springs back when lightly touched. Immediately invert cake in pan. Cool completely. Loosen sides of cake from pan. Remove from pan.
Cut cake horizontally into 3 layers. Place bottom layer on serving plate. Spread with about 1 cup of Orange Whipped Cream Frosting. Top with second layer and 1 cup frosting. Add top layer. Frost top and sides of cake with remaining frosting. Sprinkle top with toasted almonds. Cover and store in refrigerator; use within 2 days. Makes 16 servings.
Orange Whipped Cream Frosting:
In glass measuring cup combine 3 tablespoons cold water and 1-1/2 teaspoons unflavored gelatin. Let stand 2 minutes. In a saucepan bring about 2 inches water to boiling. Place measuring cup in saucepan. Heat and stir until gelatin is dissolved, about 1 minute. Remove cup from saucepan; cool slightly. In mixing bowl beat 3 cups whipping cream, 1-1/2 cups sifted powdered sugar, and 3 tablespoons orange liqueur (if desired), with an electric mixer on medium speed while gradually drizzling the gelatin over cream mixture. Continue beating until stiff peaks form (peaks stand straight). Fold in 2 teaspoons finely shredded orange peel.
Up to 1 month ahead, bake and cool cake. Cut into layers and freeze, unfrosted, on a baking sheet until firm. Wrap layers in 2-gallon freezer bag; store in freezer. Before serving, thaw 3 hours; fill and frost.