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Last week I shared the recipe for Pots de Creme. They turned out super great and everyone liked them, but the problem with them is that they only called for egg yolks! That left me with 6 egg whites to use in some way. I got to thinking about it and I thought, "That is 6 eggs short of an Angel Food Cake. But, I think a chiffon cake takes fewer yolks." Ha! I hadn't made a chiffon cake in years, so I forgot that even though a chiffon cake takes many egg whites to get its fluffy texture, it also takes about 5 yolks. I don't like having either yolks or whites left over in my fridge! I like everything to match! So, of course, that led me to develop a recipe that finally evened everything up! This Orange Chiffon Cake turned out big, fluffy and delicious and now my egg whites and yolks all match up again!
Now, if unlike me, you don't have a bunch of extra whites sitting in your fridge, you will have the uneven white to yolk problem when you make this cake. But, you can always make Pots de Creme with your extra yolks later in the week. Trust me, you won't regret it.
I frosted the cake with a super delicious orange frosting. Below I have posted the recipes for the Orange Chiffon Cake and for the Orange Frosting!
I frosted the cake with a super delicious orange frosting. Below I have posted the recipes for the Orange Chiffon Cake and for the Orange Frosting!
This cake is baked in an ungreased 10" tube pan. If you don't have one, you can find one here.
When you take it out of the oven, let it cool inverted. I had to use a bottle to set mine upside down because the cake had risen so high! I measured it when I turned it out of the pan, it was 5 1/2" tall.
When you take it out of the oven, let it cool inverted. I had to use a bottle to set mine upside down because the cake had risen so high! I measured it when I turned it out of the pan, it was 5 1/2" tall.
I tinted the frosting just a little to give a light orange tint. It had a sweet, gentle orange flavor. I loved it!
When you slice it, be sure to use a serrated knife to saw it. Always do this when slicing Angel Food or Chiffon cakes. That way you won't squish them.
I have one more cake to tell you about tomorrow, but then my bake free summer will begin! We are hitting the 100 degree temperatures at last here in Phoenix. It has been unseasonably cool throughout May so far, but our luck has run out! Let me know how you use up left over whites and yolks in creative ways and come back tomorrow for one last cake recipe before summer.
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