With its pillowy crumb and intoxicatingly floral aroma, my grandma’s orange chiffon cake recipe is an old-school dessert that’s perfect for teatime (or anytime).
Make the cake: Position a rack in the center of the oven and preheat to 325ºF. Into a medium bowl, sift together the flour, sugar, baking powder, and salt and set aside.In a large bowl, whisk together the oil, orange zest, orange juice, lemon juice, orange blossom water, and yolks. Add the flour mixture in three additions,whisking to incorporate after each addition.
Make the glaze: In a bowl, whisk together the confectioners sugar, orange juice, and vanilla until glossy and slightly runny, adding additional orange juice by the teaspoon if the glaze looks too stiff. Cover and set aside.Make the candied orange peel: Using a vegetable peeler or a paring knife, remove the zest from the orange in long, wide strips, trimming away any pith. Cut the peel into ⅛-inch ribbons, then transfer to a microwave-safe bowl.
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Weiterlesen »
My Grandma’s Famous Orange Chiffon Cake Is Also a Conversation StarterWhenever my aunties stopped by for tea, they couldn’t get enough of my grandma’s famous orange chiffon cake, which is equal parts dessert and conversation starter.
Weiterlesen »
My Grandma’s Famous Orange Chiffon Cake Is Also a Conversation StarterWhenever my aunties stopped by for tea, they couldn’t get enough of my grandma’s famous orange chiffon cake, which is equal parts dessert and conversation starter.
Weiterlesen »
My Grandma’s Orange Chiffon CakeWith its pillowy crumb and intoxicatingly floral aroma, my grandma’s orange chiffon cake recipe is an old-school dessert that’s perfect for teatime (or anytime).
Weiterlesen »