Orange Chiffon Cake - Flashback Friday

For Flashback Friday I'm sharing my favourite cake. 

My Mom baked it often and I think of her each time I make it. 

It is light, full of fresh orange flavour and is a wonderful dessert after a heavy meal. 

 It bakes up best in a 9" tube pan - it won't look as nice if baked in an angelfood pan.

 I found mine at a garage sale but I'm sure you could buy one in a specialty kitchen store.

• 1 1/4 cups sifted cake flour
• 1/3 cup fresh orange juice
• 3/4 cup granulated sugar
• 3 egg yolks
• 2 teaspoons baking powder
• 1 tablespoon grated orange rind
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 3 egg whites
• 1/4 teaspoon cream of tartar

1. Sift dry ingredients in a large bowl.
2. Make a well and add in order, oil, orange juice, egg yolks and orange rind.
3. Beat with a spoon until smooth.
4. In another bowl, using a mixer, beat egg whites and cream of tartar until stiff peaks form.
5. With a spatula, gently fold beaten eggs whites into orange batter. Pour into an 8 or 9 inch ungreased tube pan.
6. Bake at 325˚ F for about 1/2 hour or until top springs back when touched lightly.
7. Immediately invert and suspend so that cake surface does not touch anything. Cool completely.
8. Remove from pan. 
9. Fill with orange filling and ice with 7-minute frosting or use the pudding cream variation below.

Orange filling

• 2/3 cup sugar
• 6 level tablespoons flour
• pinch of salt
• 1 1/2 cups boiling water
• 2 egg yolks
• 1/2 cup orange juice
• 1 tablespoon. lemon juice
• grated rind of 1 orange
• 2 tablespoons butter

1. Sift sugar flour and salt into the top of a double boiler, 
2. Add boiling water to sifted dry ingredients a little at a time, stirring between additions. Mix well. 
3. Cook until thickened, stirring constantly.
4. When thick, cover saucepan and cook on low for 10 minutes.
5. Beat egg yolks slightly, add a little of the hot mixture to the egg yolks, stirring constantly.
6. Continue adding hot mixture, a little at a time. 
7. Return to double boiler and stir for 2 minutes. 
8. Remove from heat, add orange juice, lemon juice and rind and butter and mix well.

Orange Pudding Cream

• 1 cup orange juice
• 1 package vanilla instant pudding
• 1 1/2 cups whipping cream
• 2 tablespoons orange marmalade
• grated orange rind or toasted coconut or mandarin orange segments

1. Empty vanilla instant pudding mix into a bowl.
2. Add orange juice and blend well.
3. Let stand while you whip cream in another bowl.
4. Fold pudding into whipped cream.
5. Cut cake into one or more layers.
6. To assemble cake, spread orange marmalade between each layer and cover marmalade with some of the pudding cream.
7. Spread remaining pudding cream over top and sides of cake.
8. Garnish with grated orange rind or toasted coconut or mandarin orange segments. 
9. Refrigerate until serving.

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