Orange chiffon cake

Chiffon cakes are one of my favorite things.  So it's part of my regular programming to make one.  I was getting ready to make my favorite, a classic "plain" vanilla one, the other day when I saw an orange version from Martha.  I've always wanted to make an orange chiffon cake and since I've enjoyed other occasions where I branched out, I made the orange version.  I have no regrets!

I think of this as one big, bright, bouncy orange chiffon cake.  It's just as it should be - lofty, fluffy, light and moist.  Orange zest and fresh orange juice give it plenty of flavor so there's no doubt it's an orange chiffon cake.  Adding citrus is a small way of adding some sunshine and brightness to these winter days.  I think we can all lighten and brighten our moods a bit with our food.

This is a great cake for January, before we bring on the richer chocolate treats for February and Valentine's Day.  You are planning on making some chocolate treats, aren't you?  It's hard to believe we're already at the tail end of January already.  Once upon a time, I thought the first month of the year dragged on but as I get older, time flies out the door and vanishes somehow.  Nevertheless, there's still a few days left to the month.  If you're in the mood for cake, I'm offering this as my suggestion.

I love that moment when I pull a finished chiffon cake out of the oven.  It smells amazing and I am always amazed by the transformation in the oven.  

This one has 6 whole eggs in it.  The egg whites and baking powder lift it nearly to the top of my big tube pan.  You can see the yellow-orange tone of the cake batter from the egg yolks and oranges.  It's almost hard to imagine how these two bowls below combine to make the cake above.

It's one big bouncy cake, making plenty for sharing.  I also love how it stays moist for several days.  Just wrap it tightly in plastic wrap and store it at room temperature.  

I cut myself a slice...and usually go back for seconds. 

Recipe:

Orange Chiffon Cake
From Martha Stewart

- Makes a big cake that serves 10-16 - 

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar, divided
1/2 cup canola (or other neutral-tasting such as safflower) oil
6 large eggs, separated
2 tablespoons finely grated orange zest
1/2 cup fresh orange juice (from about 2-3 navel or Valencia oranges)
1/4 cup cold water
1/4 teaspoon cream of tartar

Preheat oven to 325 degrees with a rack positioned in the middle position.

In a large bowl, whisk together the flour, baking powder, salt, and 1 cup of sugar. Make a well in the center of the mixture.  Add oil, egg yolks, orange zest and juice, as well as the water.  Whisk together, starting in the center, and working your way out to fully incorporate the batter.

Place egg whites and cream of tartar into the bowl of a stand mixer fitted with a whisk attachment.  Beat on medium-high speed until soft peaks, then gradually add the remaining 1/2 cup of sugar, about a tablespoon at a time, until stiff peaks form. Using a large rubber spatula, fold half the beaten egg whites into the batter.  Fold in the remaining whites until just combined (to avoid deflating the whites).

Pour batter into a 10-cup angel food cake pan or tube pan, smoothing the top. Bake until a cake tester inserted into the center comes out clean, approximately 50-60 minutes.  Remove pan from the oven and invert (either on its legs if the pan has them or set the cake pan upside down over a heavy bottle) to cool completely.  Remove the cake by running a sharp knife around the sides of the pan, angling the knife towards the pan to try and keep the crust intact.