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...
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
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.
|Here it is at about 5-6 layers...|
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.
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.
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