Orange Chiffon Cake with Orange Filling and Meringue

02.02.2014

Orange Chiffon Cake with Orange Filling and Meringue | Cooking Classy

This recipe is dedicated to a special couple that I wish I could meet. I had a reader named Allee send me this e-mail last week (and I just couldn’t resist making it so I had to fit it into my schedule). And with her permission I share a portion of her e-mail:

“I visit an elderly couple who are living in a nursing home here in Stillwater, OK at least once a week. Their names are Evan and Bethel [last name withheld], and they have been married for 71 years. Bethel is 92 years old, and Evan in 95. They are still so in love with each other, and they are the most precious people I have ever met! Bethel was famous for her Orange Chiffon cake when she was younger, and she won a blue ribbon for it at the state fair (she was very proud of this cake)! She described it to me as an orange chiffon cake with an orange frosting/filling between the layers, and the whole cake was topped with a meringue and (I think) slightly browned in the oven.

While she was telling me about this cake, I immediately knew I wanted to bake it for Bethel and Evan to deliver it to them on Valentine’s Day as a little piece of nostalgia :) I have searched for recipes online and can’t seem to find what I’m looking for. All of Bethel’s recipes were lost during the moving process into the nursing home. I was hoping I could present you with this little mission to recreate something that would be so special for two people who have been an incredible blessing to me.”

So, how could I say no :)? First to such a sweet girl, second to such a loving couple (not to mention this cute lady who no longer has her recipes. I can’t imagine losing all my recipes!), and third to this cake that sounded unbelievably delicious. Allee, here are the results of what I’ve come up with. I hope it’s close! If you don’t want to do all the work in one day (because it is a slightly lengthy recipe), what I did was make the cake portion and orange filling the night before (be sure to cover the keep the cake in an airtight container so they don’t dry), then I made the meringue and assembled it the next day.

This elegant cake is simply divine. It’s made up of three soft and fluffy layers of orange chiffon cake, which is given it’s bright, vibrant orange flavor from both plenty of fresh orange juice and fresh orange zest. Then, it is layered with a creamy, zesty orange filling that is very similar to a curd but not quite as tart and thick. Lastly it’s finished off with a delicate, sweet meringue that’s whipped into those lovely peaks and swirled over the entire cake and toasted to golden brown perfection. This is a cake not to be forgotten. Enjoy!

And congratulations Bethel and Evan to both a long, prosperous life and marriage!

Orange Chiffon Cake with Orange Filling and Meringue | Cooking ClassyOrange Chiffon Cake with Orange Filling and Meringue | Cooking Classy Orange Chiffon Cake with Orange Filling and Meringue | Cooking Classy

Orange Chiffon Cake with Orange Filling and Meringue

Yield: About 12 servings

Orange Chiffon Cake with Orange Filling and Meringue

Ingredients

    Orange Filling
  • 2/3 cup granulated sugar
  • 1 1/2 Tbsp cornstarch
  • 1/8 tsp salt
  • 2 1/2 tsp grated orange zest
  • 2/3 cup fresh orange juice
  • 2 Tbsp fresh lemon juice
  • 4 large egg yolks (reserve whites for meringue)
  • 1 large egg
  • 4 Tbsp unsalted butter, diced into 1 Tbsp pieces
  • Cake
  • 1 1/3 cups granulated sugar
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 2 1/2 cups cake flour
  • 1/2 cup canola oil
  • 5 large eggs, yolks and whites separated
  • 2 Tbsp orange zest
  • 3/4 cup fresh orange juice
  • 1 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • Meringue
  • 6 egg whites
  • 1 1/2 cups granulated sugar
  • 1/4 tsp cream of tartar

Directions

  • For the orange filling:
  • In a medium saucepan, whisk together sugar, cornstarch and salt. Stir in orange zest, orange juice, and lemon juice. Bring mixture to a boil over medium heat, stirring frequently, and allow to boil about 1 minute (mixture should thicken slightly and become translucent). Meanwhile, in a bowl, whisk together egg yolks and egg until very well blended. While mixing egg mixture, slowly pour 1/4 cup of the hot orange juice mixture over eggs and stir until well blended. Remove saucepan from heat (once it's boiled as listed above) and while stirring mixture in saucepan, slowly pour egg mixture into saucepan. Reduce burner temperature to medium-low heat and return saucepan to burner and cook, stirring constantly (and whisking rather vigorously to prevent curdling) until mixture thickens well, about 4 minutes. Remove from heat, add butter and stir until combined. Pour into a bowl, cover with plastic wrap pressing directly against surface of filling, and chill 2 hours.
  • For the cake:
  • Preheat oven to 350 degrees. Butter and flour 3 9-inch round cake pans (lightly butter sides), set aside. To the bowl of an electric stand mixer fitted with the paddle attachment (or using a bowl and electric hand mixer), add 1 1/3 cups granulated sugar, baking powder, salt and sift cake flour into bowl. Pour in canola oil, egg yolks (while reserving the whites in a separate mixing bowl) and orange juice. Blend mixture on medium-high speed until smooth, about 3 - 4 minutes (slightly less if using a paddle attachment that has the scraper), occasionally scraping down sides and bottom of bowl. Blend in orange zest and vanilla extract.
  • In a large mixing bowl, using an electric hand mixer (or if you have two stand mixer bowls you can use your stand mixer with the whisk attachment), whip 5 reserved egg whites with 1/2 tsp cream of tartar on moderately high speed until stiff (but not dry) peaks form. Add half of the whipped egg whites to the batter and fold until partially combined, then add remaining half of the whipped egg whites and fold just until combined (be careful not to overfold and deflate the eggs).
  • Divide batter evenly among prepared baking pans and bake in preheated oven 17 - 19 minutes until toothpick inserted into center of cake comes out clean. Allow to cool in cake pans 10 minutes, then invert onto wire racks to cool completely before frosting with meringue.
  • For the meringue:
  • Add 6 egg whites (don't allow one drop of egg yolk) and sugar to a very clean heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until it registers 160 degrees on a candy thermometer, about 3 - 5 minutes. Remove bowl from saucepan, add 1/4 tsp cream of tartar and beat mixture with an electric stand mixer on medium-high speed until stiff glossy peaks form, about 7 - 9 minutes (possibly longer in a humid environment).
  • To assemble cake:
  • Trim tops of each cake off to form an even layer. Spread half of the chilled orange filling over 1 layer of the cake (crumb/top side up, drop in a large dollop and spread outward so it doesn't get all crumby), leaving about a 1/2-inch rim of cake uncoated (because once the other layers are added the weight will slightly push the filling outward). Top with another layer of the cake (crumb/top side up), followed by remaining half of the orange filling, leaving a 1/2-inch rim of cake uncoated. Top with last layer (crumb/top side down) and spread meringue over entire cake. Toast meringue with a culinary torch until golden brown (and keeping a close eye making sure to blow any little flame out). Serve immediately or store covered in refrigerator and bring to room temperature before enjoying.
  • Recipe Source: Filling - Cooking Classy, chiffon cake - adapted with slight changes from Southern Living, meringue - adapted from many different sources I've learned how to make meringue from, ratios my own.
http://www.cookingclassy.com/2014/02/orange-chiffon-cake-orange-filling-meringue/

I’m posting way too many pictures I know.

Orange Chiffon Cake | Cooking Classy

I just love meringue. It’s so fluffy and pretty, not to mention fun to play with.

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Orange Chiffon Cake with Orange Filling and Meringue | Cooking Classy

47 comments

  • Averie @ Averie Cooks: This is your MOST STUNNING CAKE EVER!!!! JACLYN! omg you have outdone yourself!!! :)

    And the story. The sentiment. That you made this from that email you got. Ok that’s the icing on this gorgeous cake! :) You did Ethel proud! February 2, 2014 at 3:07pm Reply

    • Jaclyn: Thanks so much Averie! You’re always too nice :)! February 2, 2014 at 3:39pm Reply

  • Jenny: This is too gorgeous! And so sweet of you to put this together for her! February 2, 2014 at 3:16pm Reply

    • Jaclyn: Thanks Jenny! February 2, 2014 at 3:39pm Reply

  • Laura (Tutti Dolci): Such a sweet story and this is the most gorgeous cake! The orange filling and toasted meringue are stunning! February 2, 2014 at 4:38pm Reply

    • Jaclyn: Thanks Laura :)! February 3, 2014 at 10:32am Reply

  • Laura @ Lauras Baking Talent: What a sweet story…and this cake looks absolutely amazing. February 2, 2014 at 4:55pm Reply

    • Jaclyn: Thanks Laura! February 3, 2014 at 10:31am Reply

  • Katrina @ Warm Vanilla Sugar: That orange filling looks unreal! Love this cake! February 2, 2014 at 7:59pm Reply

  • ball: Thank you for share.I like to eat more orange. February 3, 2014 at 1:43am Reply

    • Jaclyn: You’re welcome :)! February 3, 2014 at 10:29am Reply

  • Taylor @ Food Faith Fitness: These pictures are GORGEOUS Jaclyn. I am seriously in awe! And the story to top it off? Adorable! Soso great of you to make this girl. Love it x 10. February 3, 2014 at 4:56am Reply

    • Jaclyn: Thanks Taylor :)! February 3, 2014 at 10:29am Reply

  • Elisa @ Insalata di Sillabe: Aww…what a cute story! Even if I don’t know the couple personally I felt so involved reading their story! And I’m sure this cake will make them super happy, I mean…it’s simply gorgeous!

    xo, Elisa February 3, 2014 at 5:02am Reply

    • Jaclyn: Thanks Elisa! February 3, 2014 at 10:28am Reply

  • Mel: Well, the cake is amazingly beautiful but that story is priceless. Thank you for sharing that! February 3, 2014 at 7:49am Reply

    • Jaclyn: Thanks Mel! February 3, 2014 at 10:28am Reply

  • Jessica @ Portuguese Girl Cooks: What a sweet story behind this cake~ it was so nice of you to recreate it for them! What a gorgeous cake, and I love the photo of the meringue piled on top of the cake! February 3, 2014 at 11:17am Reply

    • Jaclyn: Thanks Jessica! February 3, 2014 at 11:51am Reply

  • Mrs M @ Casa Mia in London: Fantastic! And i cannot believe i tried to make exactly my (first) orange chiffon cake last week…and it was a disaster :( i guess too many children running around or maybe something else got wrong, anyhow i want to try again with your recipe, it sounds perfect!
    And LUNGA VITA to Bethel and Evan!
    May they live for ever! <3 February 3, 2014 at 12:23pm Reply

  • Adriana: Would it be possible to substitute EVOO for the canola oil? Or would that probably mess with the taste of the cake?

    The cake is positively beautiful, by the way! As soon as I saw the picture and noted that oranges were the star ingredient, I knew that this was a cake I had to make! February 4, 2014 at 4:15pm Reply

    • Jaclyn: I would probably do half of each just so the olive oil doesn’t stand out. Thanks for the compliment :)! February 4, 2014 at 10:17pm Reply

  • Flower: Are your pans 1.5″ deep, or are they 2″? Thanks! I cannot wait to make this recipe! February 19, 2014 at 2:10pm Reply

    • Jaclyn: They are 1.5 inches. I hope you love this cake! March 9, 2014 at 1:48pm Reply

  • Jennifer Smith: This looks absolutely scrumptious Jaclyn! I must try this one for my birthday! Actually I just learned how to bake a plain chiffon cake from my mom. In mom’s recipe, she used an orange soda instead of a fresh orange juice but the soda tastes fine it is a lot more like a clementine than a regular orange drink. Since I have only tried my mom’s recipe, I don’t know if the taste would be the same using fresh orange juice. Which of the two do you suggest I should use Jaclyn? March 9, 2014 at 8:54am Reply

    • Jaclyn: For this recipe I would definitely go with the fresh orange juice, I think you’ll love the flavor it gives :). March 9, 2014 at 1:41pm Reply

  • Jacqueline: This looks gorgeous! I’d like to make this for a family event, but am worried it will not transport well. Do you know how long the meringue will stay looking good? March 11, 2014 at 1:03pm Reply

    • Jaclyn: Mine looked good for the day (stored in the fridge but I do live in a fairly dry climate so if you love in higher humidity I’d recommend no longer than a few hours. March 11, 2014 at 7:01pm Reply

  • Christina P: Don’t hesitate to make this. It was so yummy! It’s perfect for Easter! April 1, 2014 at 6:37am Reply

    • Jaclyn: I’m so glad you liked it Christina! Thanks for your feedback! April 1, 2014 at 12:47pm Reply

  • Carol: lovely, lovely recipe! May 12, 2014 at 6:19am Reply

  • danna: why is it my meringue is not that fluffy? June 9, 2014 at 2:55am Reply

    • Jaclyn: Meringue can be a little tricky especially if you are in a humid environment or if you make it on a rainy day. Also, if there is even a tiny drop of egg yolk it can prevent it from stiffening, or grease in the bowl for that matter. Also, old egg whites that are about to expire work best and you can let them rest at room temp first as they do whip a little better when they aren’t cold. Hope that helps! July 1, 2014 at 11:41pm Reply

  • jen: What a beautful story and an amazing cake. We are all hanging on tenderhooks. Would love to know how the cake was received by the couple. June 16, 2014 at 12:50am Reply

  • Twinkle: Hi if I don’t have a torch can I just broil the merengue on the oven?
    Thanks & awesome blog!!! July 27, 2014 at 4:35am Reply

    • Jaclyn: For this recipe I wouldn’t recommend it because the meringue wouldn’t evenly brown, it would just hit the tops and not the sides. It’s definitely worth it to invest in one if you can I use mine all the time, you can get one for around $30. Thanks for the compliment :)! August 9, 2014 at 11:55pm Reply

  • zoe: So did you hear back from the LW? I read through all the comments hoping to find out! Also, does the cake need to be refrigerated to keep the meringue fresh? December 10, 2014 at 11:51am Reply

    • Jaclyn: I would recommend chilling it but let it rest at room temp before serving, and no I haven’t heard back :). December 10, 2014 at 5:50pm Reply

  • Katy: Jaclyn, this looks amazing! You’re so talented. Am hoping to make it next week for a friend but slightly worried by the ‘raw’ meringue – is it ok to eat when it’s only been blowtorched? It looks like it’s still quite squidgy? Would be grateful for your opinion. December 12, 2014 at 6:33am Reply

    • Jaclyn: Thanks for the compliment Katy! As long as you heat it to 160 as stated in the recipe then it should be fine even if not torched. I hope you love it! December 12, 2014 at 4:54pm Reply

  • Monica: I’d love to make this for Easter! Gorgeous. I’m a little worried about the cake falling if the pans are greased though. I’m not a super experienced baker. I also don’t have three 9″ pans but I do have a angel food cake type tube pan. Do you think it would work to make in the (ungreased?) tube pan and then slice it into three layers? Do you think the cake (with no meringue etc) could be made a day ahead and stored on the counter, tightly wrapped in plastic wrap? I find that my cakes often get dry and grainy in the fridge. Thanks SO much! April 3, 2015 at 3:31pm Reply

    • Jaclyn: The cake shouldn’t fall with greased pans, mine didn’t. The angel food cake pan would probably work but you likely won’t be able to fit all of the batter. I hope you love it and Happy Easter! April 4, 2015 at 3:03pm Reply

  • what s the volume of a cup?: What the volume of a cup?thks May 17, 2015 at 3:24am Reply

    • Jaclyn: Flour is generally 1 cup = 5 oz or 140 grams (this is if you use the scoop and level method when measuring which is what I do). 1 cup sugar is about 210 grams. May 17, 2015 at 10:49am Reply

  • Christelle: I’ve tried a copycat of your recipe and it was fabulous ! I’m not really fond of meringue and citrus fruit but i really enjoyed the result!
    Thanks !

    http://toquedechoc.com/2016/02/layer-cake-meringue-a-lorange-sanguine/ February 5, 2016 at 1:09am Reply

  • betty link: my grandma used to make angel food cakes with browned egg white icing for family dinners. She would sprinkle colored sprinkles on the egg white frosting & brown the cake & frosting in the oven. So pretty! And that was back when she had a wood stove to use in the hot summer. I’m thinking the no fail meringue with cooked cornstarch added might work well. March 13, 2016 at 4:46am Reply

  • charmainec: Hi.if i make the orange filling and than i cover the cake with fondunt,how many days I can leave it pls?

    Cant do it in the fridge because of the fondunt.tks May 20, 2016 at 5:13am Reply

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