Monday, April 30, 2012

8 Layer Orange Chiffon Cake

We all know I love cake, right?  I would say I make an equal amount of scratch cakes vs. box cakes.  And I really love orange flavored cake, it's one of my favorite types of cakes.  Remember those Hostess cupcakes in orange...LOVE those.  Unfortunately most of the time, this is a box cake I can't always find in the store.  Scratch it is!

A warning...This cake was quite the process because of the extra step in making the candied oranges posted here.  But this cake is awesome even without the candied oranges. I will try to give some additional suggestions to make this a bit easier along the way.
On a side note, I have to brag about this frosting I made up.  It is absolutely delicious!  If you have been reading lately, you know I have been on a "best frosting in the world" search and we actually still have our contest going on until May 25th.  So if you have a killer frosting recipe, enter it and you just might win $10 at Michael's.  The orange extract in the frosting finishes it off perfectly.  This is my new go to frosting with or without the orange.  It is the perfect texture and taste!  Here is the cake finished...
What do you think?  Do you want to make it?  Tempting right?  Well, just in case you get in the mood, here is how...

Orange Chiffon Cake
1 1/2 c. sugar
1 1/3 c. sifted flour or cake flour
2 tsp. baking powder
1/2 tsp. salt
7 large eggs (2 whole, 5 separated) room temp
1/2 c. vegetable oil
1 tsp. vanilla extract
2 Tb. grated orange zest
3/4 c. strained orange juice
1/2 tsp. cream of tarter

Prepare Pans.
If you want to do this in 8 layers then you will need:
(8) 8.5 inch aluminium disposable pans (got mine at the dollar store)
Parchment paper cut 8 rounds to fit inside pans then butter lightly.
Simplify tip: Fold your parchment paper in an accordion fashion 8 times, then cut just one time, you will have 8 circles.

Simplify Tip: You can also do this as a tube cake.  Don't butter before you put batter in. Bake on 325 degrees for 55 to 65 minutes.  You would just make the glaze to pour over top.

Preheat oven to 350 degrees.  Whisk sugar, flour, baking powder and salt in a large bowl.  Whisk in two whole eggs, five egg yolks (reserve whites), orange juice and extract until batter is just smooth.
Pour reserved egg whites into a large bowl; beat at low speed until foamy. Simplify tip: Use your Kitchen Aid Mixer, it made this step much easier!   Add cream of tarter, gradually increase speed to medium-high, then beat egg white until VERY THICK AND STIFF, don't under beat (about 8-10 minutes).  With large spatula fold in egg whites to batter. 
If doing the 8 layer cake, pour 1 cup of batter into each pan.  You should be able to cook 3 at a time for 12-15 minutes.  Look for golden brown on the edges.  Let cool a bit then take a knife and run around edges.  They will be thin like pancakes and you will need to handle gently. Take out and put your hand underneath the parchment paper on bottom.  Turn over onto cake platter and then peel off paper.  Pour glaze on top.  Do this for all layers.

Here it is at about 5-6 layers...
Orange Glaze
3 c. powdered sugar
1/4 c. orange juice
Mix together and pour on top of each layer.  You may need to add more OJ or powdered sugar if it is not the texture needed.
Orange Buttercream Frosting
1 cup Marshmallow Fluff (about 1/2 jar)
1 stick (1/2 c.) salted butter
1/4 c. Crisco
4 c. powdered sugar
1 Tb. Meringue powder (optional)
1 tsp. vanilla
1 tsp. orange extract
3/4 tsp. milk (or until you get texture you want)

Cream first three ingredients.  Then add all other ingredients.  Mix until desired texture. 
I colored it using my handy dandy frosting chart.  Except I think my drops were larger.  The frosting I started with was 12 yellow drops and 2 red.  I went darker from there.  I did 3 different shades (this is for sure a step you could skip, I did it purely for looks). 

Simplify Tip: I also used this very useful tip I picked up somewhere of putting your frosting in syran wrap, rolling it up with one end open and then putting it into your bag with tip (once you get it through the large coupler like above, you can cut off most of it.  This made it easier to switch out frosting colors without having to wash my frosting bag. This is something I will do from now on!  I hate washing those frosting bags!

For the frosting first I did a crumb layer.  You just put on your frosting in a thin layer covering up everything.  Then I piped the frosting on with my three different colors from lightest to darkest working from center out.  Then I took the lightest color and put it on the sides a little thinker. I used angled spatula dipped in some hot water and smoothed everthing out.

 Then I put the candied oranges on the sides.  I did not like the flatness of the top, so again I used my spatula and ran it along the top in circles, just to give some dimension.  I added a ruffle edge (you could do without, I did not love).  Here it is cut into...all 8 delicious layers with orange glaze between them!

Happy Baking,

Linking up to:


  1. This looks so delicious! I loved those Hostess Orange cupcakes too....(and the Pilsbury Orange rolls!) I have never had an 8 layer cake, but I want to try this! Thanks for the tips to make it easier too!

  2. Yummie! This looks SO very delicious!! Liz

  3. Love your blog and this cake. It looks fantastic! Come visit us. We would love to have you. Great things to share this week.

  4. This looks WONDERFUL!! I love the candied oranges on the sides. Candied citrus is always so pretty and so is your cake.
    Found at Crazy for Crust.

  5. Hey there!! I just added myself to your followers for support, and wanted to invite you to check out an awesome Modcloth giveaway I'm having!

    Hope to see you there! Thanks so much!

  6. WOW! That is an amazing cake. My mouth is watering. And I totally need that frosting in my life. Thanks for sharing, I'm your newest follower!

  7. This looks and sounds so yummy! Thanks for linking up at The Kurtz Corner...and guess what? You've been featured!! Come check it out and grab a grab a featured button :)

    Can't wait to see what you link up this week!




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