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Orange Chiffon Cake with Edible Flowers

Beautiful and Delicate Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.comJust in time for Spring, this recipe for Orange Chiffon Cake with Edible Flowers is both scrumptious and gorgeous. Fragrant with the essence of fresh oranges, the cake is moist and super fluffy. The crumb coating is delicate and combined with the edible flowers gives the cake a casual and earthy note which makes it perfect for casual dining or get-togethers. Make this cake for your next springtime gathering (Easter, Mother’s Day, Bridal or Baby Shower) and watch it become the center of attraction.

Notes on the Recipe, Tips and Tricks

If you’re new to enjoying edible flowers, purchase the packaged mixes at your grocery store or farmer’s market. This way you can try an assortment of flowers and decide which ones you like. In the stores, edible flowers are usually packaged in small plastic containers and stocked in the produce section. I purchase my edible flowers at Whole Foods Market.

To prepare the flowers for eating, gently rinse with cool water. Shake off the excess water or use a salad spinner to dry. Store in the refrigerator in a sealed container or plastic bag until you’re ready to use. They will last for 1 week in the refrigerator.

I like serving the cake with the flat surface (bottom of the pan) on top. If the cake doesn’t sit evenly on the plate because it’s domed, trim off a thin layer.

The cake is best enjoyed within 3-4 days. Cover the cake and store at room temperature or in the refrigerator. The cake can be frozen for up to 2 months. To enjoy again, thaw at room temperature.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Cotton Cheesecake/Japanese Cheesecake or Sponge Cake.

Ingredients

6 large eggs + 1 egg white
3 large oranges: 2 Tbsp zest + 3/4 cup orange juice
2 cups cake flour
1 1/4 cups fine white sugar (also called caster or Baker’s sugar)
1 Tbsp baking powder
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 tsp cream of tartar
assorted edible flowers
2 Tbsp powdered sugar

Directions

Separate the whites from the yolks for the 6 eggs and place in separate bowls. Separate 1 extra egg white and add to the other egg whites. Allow the eggs to come to room temperature (approximately 30 minutes).

Remove slivers of the orange skin using a zester or fine grater until you have 2 Tbsp zest. Juice the oranges and then strain the juice, discarding the pulp. (If you don’t have enough juice, add water so it measures 3/4 cup.)

Position the oven racks toward the lower portion of the oven. Preheat the oven to 325 degrees Fahrenheit.

Sift the cake flour into a large mixing bowl. Add 1 cup fine sugar, baking powder and orange zest. Mix on Low speed for 20 seconds.

Add the egg yolks, orange juice, vegetable oil and vanilla extract. Mix on Medium Low for 30 seconds. Scrape around the bowl and work in any dry ingredients. Mix for another 30 seconds. Scrape around the bowl one more time and mix on Medium Low for another 30 seconds.

Transfer the egg whites into a large mixing bowl. Using a whisk attachment, beat the eggs on Low speed for 30 seconds. Increase the speed to Medium Low and continue beating for another 30 seconds or until small bubbles form on top of the egg whites. Add the cream of tartar. Beat the eggs on Medium High speed until they just start to thicken (approximately 1 minute). Gradually add the remaining 1/4 cup fine sugar while beating the egg whites until you achieve firm peaks. (This process takes about 3 minutes using a stand mixer.)

Add 1/3 of the egg whites to the batter and gently combine using a large whisk. Add in the next 1/3 of egg whites and repeat the process. Add in the remaining portion and again gently combine.

Pour the batter into a tube pan/angel food cake pan. Take a bamboo skewer and drag it through the batter a few times to remove any air pockets. Optionally, tap the pan against the counter a few times. Put the pan in the oven and bake for 55-60 minutes.

Check the cake for doneness by inserting a bamboo skewer into the cake. It should come out clean.

Remove the pan from the oven and invert it. Allow the cake to cool upside down for 1 1/2 hours.

Run a spatula around the pan to loosen the cake and then remove the cake from the pan. Use the spatula to loosen the cake from the pan bottom making sure to loosen along the center tube as well.

Transfer the cake to a serving plate. Dust the cake with a generous amount of powdered sugar and the decorate with assorted edible flowers.

Optionally serve with fresh fruit, whipped cream or the glaze below. Enjoy!

Yields: 8-10 servings

Tools I Love and Use in My Kitchen

Orange Chiffon Cake with Sweet Glaze and Raspberries | recipe from runawayrice.comAdd more decadence to the cake by making this sweet glaze.

Easy Orange Glaze

Ingredients

2 cups powdered sugar
4 Tbsp fresh orange juice
2 tsp orange zest

Directions

Add the orange juice and zest into a large bowl. Add the powdered sugar a little bit at a time and mix together. Continue until all the sugar is added. Drizzle over the cake or serve on the side.

If you love whipped topping, try this decadent treat with your cake: Whipped Cream Frosting

Some pictures to inspire you to make this gorgeous cake!

Celebrate Spring with this gorgeous Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.comDelicious and Fluffy Orange Chiffon Cake with Beautiful Edible Flowers | recipe from runawayrice.comSpringtime Dessert: Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.com

Bring this to your next bridal shower: Gorgeous Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.com

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