Orange Chiffon Cake with Lemon-Orange Buttercream Frosting

This wonderful Chiffon Cake was originally featured as part of my Mother’s Day Menu 2. When it was originally posted, I hadn’t sampled the cake – no test run. My guys did a beautiful job whipping it up all on their own, so I feel fairly confident to say it’s an easy cake to bake from scratch. Kiddo knows his way around the kitchen, while Hubby was scratching his head at times with all the various kitchen gadgets. I’m not sure which I enjoyed more, the awesome finished cake or watching Hubby use one of my Mother’s Day Gifts from Kiddo – my now all-time favorite zester.

While the original recipe suggests decorating with small edible flowers, my guys used the cake as a way to give me a bouquet of yellow roses – how cleaver!

Orange Chiffon Cake with Lemon-Orange Buttercream Frosting
For the Cake
2 1/2 cups sifted cake flour
1 1/3 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup fresh orange juice
3 tablespoons orange zest
1/2 teaspoon cream of tartar
Edible Flowers & kumquats for garnish

Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer.

Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.

In a separate bowl with a clean beater, beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.

Bake in preheated oven for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

For the Lemon-Orange Buttercream Frosting
1 cup butter, softened
3 tablespoons orange zest
1 tablespoon lemon zest
1 (32-oz.) package powdered sugar
3 tablespoons fresh lemon juice
5 tablespoons fresh orange juice
1 tablespoon additional fresh orange juice

Beat butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with lemon juice and 5 Tbsp. fresh orange juice, beating at low-speed until blended after each addition. Add up to 1 tablespoon additional fresh orange juice, 1 teaspoon at a time, until desired consistency is reached.

To assemble cake: Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake. Garnish finished cake with edible flowers as desired.  When serving, place a flower and a few kumquats for a whimsical presentation.

*** Suggested Common Edible Flowers ***
Carnations
Chrysanthemums
Dandelions
Day Lilies
English Daisy
Jasmine Lavender
Marigold
Pansy
Rosemary Blooms
Roses
Violets
************

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Hubby learning to zest with Kiddo looking on.

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The whole kitchen had a wonderful, fresh orange scent that only real oranges can produce.

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My guys carefully measuring out the chiffon cake batter. They are just about ready to bake.

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What a beautiful way to give me flowers, don’t you think?

You don’t have to wait for Mother’s Day to bake up this delicious Chiffon Cake. It would make a wonderful dessert during the holidays, adorned with little red rosebuds.

Happy Baking!

 

 

 

3 thoughts on “Orange Chiffon Cake with Lemon-Orange Buttercream Frosting

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