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Easter Orange Chiffon Cake

Print Recipe
Course Dessert

Ingredients
  

Orange Cake

  • 3 oranges
  • 2 eggs, separated cleanly into whites and yolks
  • 1 1/2 cups sugar
  • 2 1/4 cups flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 1/3 cup vegetable oil

Orange Fluff Frosting

  • 1/3 cup sugar
  • 4 tsp cornstarch
  • 1/2 cup orange juice
  • 2 Tbsp finely grated orange peel
  • 2 cups whipped topping

Instructions
 

  • Preheat oven to 350 degrees. Grease and flour two 9x1 1/2 inch round cake pans; set aside.
  • Finely grate 3 tablespoons of peel from 3 oranges. Squeeze juice from 2 oranges to measure 1/2 cup juice. Section remaining orange. Set aside.
  • In a large mixing bowl, beat egg whites to soft peaks. Gradually add 1/2 cup sugar, beating to stiff peaks. In another large mixing bowl combine flour, baking powder, salt and remaining 1 cup sugar.
  • In a separate bowl, combine milk and oil. Add orange juice and egg yolks, beat 1 minute. Gently fold in egg white mixture until combined. Fold in 1 Tbs of orange peel, saving the rest for the frosting. Divide batter evenly between pans.
  • Bake in preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely on wire racks. remove from pans. Frost with Orange Fluff Frosting. Top with reserved orange sections. Makes 12 servings. Enjoy!

Frosting

  • In a small saucepan, stir together sugar, cornstarch and orange juice. Cook over medium low heat, stirring frequently, until mixture thickens (it will happen just before boiling). Cook and stir 2 minutes more. Remove from heat; stir in reserved orange peel.
  • Cover and chill in refrigerator for 1 hour. Fold whipped topping into chilled orange mixture and spread onto and between layers of cake. Enjoy!