Orange Chiffon Cake
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- Опубликовано: 29 сен 2024
- This cake has a wonderful American history. The chiffon cake recipe was created by a Los Angeles man in the 1920's, who kept the recipe a secret for decades. In the late 1940's, General Mills bought the recipe and announced to the world - via Betty Crocker - that this was the first new cake recipe in 100 years. The chiffon cake delivers the lightness of an angel food cake and the richness of a butter cake. It uses vegetable oil instead of butter or shortening, and both egg whites and egg yolks. It takes a few more steps and a little extra time, but the results of a chiffon cake are well worth it!
2 1/4 cup cake flour
1 1/2 cup sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
4 TBSP grated orange peel (this was one large orange)
1 cup egg whites (from about 8 large eggs)
1/2 tsp. cream of tartar
Preheat oven to 325 degrees.
Sift together cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center.
Add to the well in this order: oil, egg yolks, water, orange peel. Mix well with dry ingredients until smooth.
In a large bowl, combine egg whites and cream of tartar. Beat until very stiff peaks are formed (best to use an electric hand or stand mixer for this task). Slowly pour egg yolk mixture over stiffly beaten egg whites. GENTLY fold with a spatula until just blended. DO NOT MIX - fold! You don't want to deflate the egg whites.
Pour batter into an ungreased 10 inch tube pan. Place in center of oven and bake 55-60 minutes at 325 degrees. Top of cake should spring back when gently pressed.
Remove cake from oven and invert tube pan. Best to use a wine bottle to elevate pan while it cools. Allow the cake to cool completely before removing from pan. Once cake has cooled, gently run a thin knife around edge of pan and edge of center tube. Remove cake and then run knife around bottom of pan to release.
You may frost, glaze or ice the cake, or dust with powdered sugar.
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September 16, 2014.... The "Pink Lady" cherry chiffon cake with a maraschino glaze drizzled on top at the cottage. You were invited to a dinner party!!
I must admit your orange version looked to have turned out better... 😊
Many fond memories of angel food and chiffon cakes from the 60's. My mom always suspended her cakes on my dad's brown returnable beer bottles back in the day... something that is lost on today's generation!!
Wonderful episode!! Good to see you back in the kitchen!! Take care!! 🙂
Hi Greg! I had forgotten about the cherry chiffon cake! Sounds like your mom was a good baker - love that she used a beer bottle to invert the pan. I remember those long necked brown bottles...it was Stroh's Beer here in Detroit! Thanks!
Just send me a big slice,, please ,,your so talented 🐰🐣🙏
Hi Rose - if there had been any left I would have sent a slice your way! This cake didn't last long!
Hi Kevin, I finally found the Betty Crocker chiffon cake cookbook you have been using for this amazing orange chiffon! I have been searching on line for months and no one had it. But this morning after watching your video one more time I gave it a try . Luckily, only one copy was available and I bought it.! Chiffon and sponge cakes always have been my favorite cakes. Thank you Kevin for these great videos and sharing your amazing collections and appliances!
Hi Lucy - so glad you found one! There are a lot of great recipes in that book! Happy baking!
Yum. This would be so good with a cup of tea or milk. Thanks for the recipe.
Hi Summer Bay - it would be! Enjoy!
This is one of my favorite cakes! I have great memories of my Grandmother's making it. Thanks so much for the video!!!
You're welcome, Rita! Thanks!
Yummy! My favorite flavor cake, Orange, I will certainly attempt to make this, hopefully it will come out better then my Angel food cake, the devil was in it.. what a disaster! Lol but I ate it anyhow! Thank you fir the reci o e!
Hi barbw! Hope you give it a try and it come out "devil free"!! Thanks!
WoW you read my mind I was thinking about yesterday as to why no one makes Chiffon cakes anymore I went to a local mom and pop bakery in town and as if they made Chiffon cake the lady behind the counter said that took he back she was kind of surprised I know what a Chiffon cake was
Hi RugbyFootballer! I think cakes like this fell out of fashion because they take more time and work, but I think they are well worth the effort. Thanks!
I absolutely love all of your videos! Thank you for always sharing.
You're welcome, Kristy! Appreciate you watching!
Kewl channel - brings back many memories of many years past. Using the same avocado green pyrex mixing bowl I have (set of 4 sizes) purchased in 1972 (age 73 now). This man has a really good collection of things and when I see different items - I remember it from my past, mostly as seen in my mother's kitchen or her 3 sisters kitchen growing up. They all were fantastic cooks and EVERYTHING made from scratch.
Mom used to make a vanilla chiffon cake and serve it with a cream topping made with lemon curd with whipped cream folded in...heaven. Will have to try this orange version!
Hi June! You mom's cake sounds incredible - I love the topping she made! Thanks!
Wow! Classic vintage cake! I can’t wait to make this, Kev! Certainly looks delicious! Hope you saved a piece for Ralph! Lol!
All the best!
Hugs!
Jeff
Hi Jeff!! Ralph got a giant piece of this cake!! LOL! It was really good - thanks so much!!
I have never made or even tried a chiffon cake before, orange chiffon would taste fantastic. I love this recipe sms i love your retro kitchen and gadgets 🥰 looks outstanding
Hi Angie!! So good to hear from you! Hope you can give the chiffon cake a try!
Cake flour is made from soft summmer wheat which has a much lower gluten content and makes it perfect for cakes and pastry. We Irish know our lore!
Hi James - thanks for that good information!
Oh my goodness, that.chiffon cake is fabulous .so tall !
My grandmother would make chiffon and angel food cakes for holidays. She gave me her recipes and her bottle she used to cool off the cake 🎂 ha.
. so sweet ❤
Thanks, Julia! I love that your grandmother gave you her cooling bottle!
You should have made Hollandaise sauce w/ your extra yolks. That would make a great video, you do the cake then right after make the Hollandaise sauce & Eggs Benedict.
I think you could have greased / wax papered the bottom only of the pan if you didn't want to have to loosen the bottom w/ a knife.
That cake came out so good-looking!
Hi SWOTR! Great idea to use up the extra yolks for Hollandaise sauce! Thanks!
Always enjoy watching your cooking segments. While I no longer eat this type of food, it looks delicious. Am surprised that few make chiffon cakes in this day and age. Always appreciate watching you demonstrate the "old" ways of creating these recipes.
Thanks so much, Ken! Glad you enjoy the videos!
Made this today. A smash hit with everyone. Thank you!!!
You're welcome! Glad it was a hit!
My mom would make these whenever there was a special occasion. My job would be to scrape the remains of the pan for a little snack.
Hi Terenia! Sounds like you had a good job helping your mom!! Thanks!
Kevin this looks amazing!!
Hi Jason - it was a wonderful cake! Thanks!
The Bomb for sure beautiful!
Wow! This really brought up some memories. I remember my mother making this cake. My brother and I were pretty rambunctious kids. So mom would force us to play a board game or read so her cake didn’t fall!😂🤣
Ha Ha! That was one way to settle you kids down!! Glad the recipe brought back memories!
Where is the Maxwell House coffee.
My mother use to bake cakes like that for our my birthday. It would be huge!!!
I always wanted coconut iced on top ONLY !
The Maxwell House was perking and just right to go with a cake like this! Thanks!
Hi Kevin. Really enjoy your programme. Please please get a professional videographer to tutor you guys in getting better more stable images. Too much cutting in and out, too much shaking. Focus on cooking part then pull back for explanation. Or use tripod fixed camera for cooking part and have window in frame with you talking. Anyways, that will improve technically but love your content. Thank you.
Hi John - thanks so much for the feedback and tips! Glad you enjoy the channel - we appreciate you watching!
Oh that looks delicious! 🤩
I always enjoy you videos and your methods, but have to say I cringed a few times watching you make the chiffon cake. I make a number of these, 6-8 times a year, so perhaps I have the technique more refined. My go to's are a custard chiffon and a marble chiffon cake. I was taught to add the flour egg mixture into the egg whites in 3 batches so folding is less vigorous. Our old friend Kelly from AW swore by using his Sunbeam Mixmaster on low speed to fold the batters, I tried it and my cake was much shorter, so by hand is best.
Regardless of technique your cake turned out wonderful, even if you served it upside down. 🙂
Hi Matt! Nice to hear from you! For whatever reason, I always invert the angel food and chiffon cakes...guess I'm just upside down in my mind! LOL When I make these I follow the instructions from the Betty Crocker recipe, but maybe there's a better way to do it, like doing the folding in small batches. Thanks!
You have so much fun in that big kitchen set! HAPPY NEW YEAR 2023 ʕ•́؈•̀ʔ
Happy New Year, Albert!! Yes, it is a lot of fun - love cooking in this space! Thanks!
Just fyi One can make a cake flour substitute if one can’t get cake flour: 2 Tablespoons cornstarch sifted together with each 1 scant cup of All Purpose Flour … I’ve tried this and it works fairly well.
Hi Lady Thyme! Thanks for sharing the tip!!
Good morning! Yummy cake! 🥰 Hope your weather is improving! ☀☀☀
Hi GSM! Thanks and the weather is slowly improving, although we are in a rainy period right now. Waiting for the May flowers!
I'm trying to make conversions of these recipes for those of us who now do Keto for ourselves due to health concerns like diabetes or gluten free. A cup and a half of sugar yikes those days are long gone. These recipes are old fashioned but many of us that watch your show are older that have these health concerns now and simply can no longer do the original recipes. Sorry!
I'm not sure if all these old recipes can be successfully converted, but I'm glad that you are trying to make conversions. I know people have different dietary and health issues, so not everyone will be able to enjoy these vintage recipes, but I appreciate you watching!
Woww‼️ Looks Gorgeous🤩 & so Good 😁 lov orange too in rolls or cake...I'll have to try to make 1, this wkend!
Thank u for this recipe! 💛
You're welcome, Ms Howell! Hope you give it a try!
Hi Kevin the cake looks great I cant wait to see the fall windows I love you and Ralph George Dietlein
Thanks so much, George!! We will be doing the fall windows soon!
Do all chiffon recipes exclude vanilla? This cake is definitely for a special occasion.🌺
Hi Boom Boom - no, vanilla can be added depending on the flavor of the cake you want to create. This particular recipe only called for the orange peel as flavoring. Thanks!
Looks really good. I'd try it but don't have the angel food pan.
Hi Scooter! You could use another type pan, like a Bundt, but you would need to reduce the amount of batter you put in the pan. Thanks!
Oh yeah! This is an excellent video! Delicious.
Thanks, Mama Louise!
Wow that looks like a delicious cake. Where is Ralph these days? I hope all is well!
Thanks, MrScottie68! All is well here - Ralph is keeping extra busy with work projects!
I started to make chiffon cakes when I first married. I have not made an orange chiffon cake so this will definitely be a recipe I will try. Thanks again for a great video🧡
Hi Meredith! Hope you give the orange version a try! Thanks!
Looks heavenly. Can't wait to make it
It's a wonderful cake - hope you try it, Kim! Thanks!
Kevin this looks amazing
Thank you - love this cake!
Beautiful cake! Perfect for Pascha after all the heavy foods!
Hi John! Yes, it would be great for Pascha...something light! Thanks!
Isn’t this the same cake Marsha made for Jan on an episode of The Brady Bunch?
Hi Gerry - I'm not sure. I don't think I saw that episode!
@@cavalcadeoffood It was one of my favorite episodes. Funny thing is, my girlfriend and I have always talked about Marsha’s famous orange chiffon cake she was going to make for Jan. Now, thanks to you, Kevin, I can surprise her on her birthday with one! Honestly, this cake looks scrumptious! Have a blessed Easter with your family!
Fantastic!!!
Thanks, John!
This looks scrumptious. I remember when these were the rage. I enjoyed your presentation.
Thanks, Fred - it's a wonderful cake!
This cake look so good Kevin!! I have an angel food pan that was my mom's. A few years ago I tried to make an angel food cake in it and the batter oozed out of the bottom. It was a mess. Do you think I did something wrong or could the pan be warped? I should probably invest in a new pan but now I'm scared to try anything in a tube pan.
I too, had that "leak" happen with a tube pan that did not have the "ears" for the pan to rest on while cooling a cake in the inverted position. I bought another better pan and made sure the parts "fit" as they should. I often make chocolate angel food cakes.
Hi Peggy! Sounds like the bottom insert with the tube doesn't fit well into the pan. One of the two pieces may have gotten warped. In that case, you would need a new pan. They also make tube pans in one solid piece, but you need to put a parchment liner on the bottom so the cake won't stick and you can remove it. It was a wonderful cake! Thanks!
Hi Russ - I think some of the aluminum pans tend to warp a little over time and the pieces don't fit properly causing leaks. I'll bet those chocolate angel food cakes are wonderful! Thanks!
👍
Thanks, Cyril!
Mmmm
Hi Longhairbear!
I think this will be great for Easter dessert!!! Thank you.
Hi Carla - this would be perfect for Easter! Thanks!
Looks really good. Never had chiffon cake.
Thanks, Barry!