Orange Chiffon Cake with Orange Curd

This light, airy chiffon cake with tangy orange curd is a citrusy delight that’s perfect for any occasion!

Ingredients:

For the Orange Chiffon Cake:

• 2 ¼ cups (280g) cake flour
• 1 ½ cups (300g) granulated sugar, divided
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup (120ml) fresh orange juice
• 1 tbsp orange zest (from 1 large orange)
• ½ cup (120ml) vegetable oil
• 5 large egg yolks
• 7 large egg whites
• ½ tsp cream of tartar

For the Orange Curd:

• ½ cup (120ml) fresh orange juice
• 1 tbsp orange zest
• ½ cup (100g) granulated sugar
• 3 large egg yolks
• 4 tbsp (60g) unsalted butter, cut into small pieces

Optional Garnish:

• Whipped cream
• Orange slices or zest

Instructions:

Step 1: Prepare the Orange Curd

1. In a heatproof bowl, whisk together orange juice, zest, sugar, and egg yolks.
2. Set the bowl over a pot of simmering water (double boiler) and whisk constantly until thickened, about 8-10 minutes.
3. Remove from heat and whisk in butter until smooth.
4. Cover with plastic wrap, pressing it directly onto the surface, and chill in the refrigerator until set.

Step 2: Make the Cake Batter

1. Preheat your oven to 325°F (165°C).
2. In a large mixing bowl, sift together cake flour, 1 cup of sugar, baking powder, and salt.
3. In another bowl, whisk together orange juice, zest, vegetable oil, and egg yolks until smooth. Add this to the dry ingredients and mix until well combined.
4. In a clean, grease-free bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add the remaining ½ cup of sugar and beat until stiff peaks form.

Step 3: Fold and Bake

1. Gently fold the whipped egg whites into the yolk batter in three additions, being careful not to deflate the mixture.
2. Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
3. Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean.
4. Immediately invert the pan and let the cake cool completely before removing it from the pan.

Step 4: Assemble the Cake

1. Once the cake is cool, spread or pipe the orange curd over the top of the cake. If desired, serve additional curd on the side.
2. Garnish with whipped cream and orange slices or zest for an extra touch.

Tips:

• Use freshly squeezed orange juice for the best flavor.
• Make the orange curd a day ahead to save time.
• To unmold the cake, gently run a knife along the edges of the pan.

This Orange Chiffon Cake with Orange Curd is a refreshing dessert that’s as beautiful as it is delicious!