Orange Chiffon Cake with Sparkling Cranberries

Orange Chiffon Cake with Sparkling Cranberries

2 cups all-purpose flour
1 1/2 cups granulated sugar
3 teaspoons baking powder
1/4 teaspoon salt
7 eggs, separated
1/2 cup orange juice (2 to 3 oranges, freshly squeezed)
1/2 cup vegetable oil
1/4 cup water
1 teaspoon vanilla extract
2 teaspoons orange extract
2 tablespoons orange peel
1/2 teaspoon cream of tartar

1 cup confectioners’ sugar
2 tablespoons milk (plus more for thinning, if needed)
3.5 ounces marshmallow cream (about half of a 7 ounce jar)
1/2 teaspoon orange extract

Cranberry garnish
1/2 cup water
1/2 cup granulated sugar
8 ounces fresh cranberries
6 ounces sanding sugar
Grated orange peel, if desired

This recipe requires the use of a tube pan. Sift the flour, granulated sugar, baking powder and salt into a large bowl; make a well in the center. In the bowl of a stand mixer, beat the egg yolks until thickened and light yellow in color, about 7 minutes. Beat in the orange juice, oil, water, vanilla, orange extract and orange peel. Pour the wet ingredients into the well of dry ingredients; combine with a large spoon or spatula until well incorporated.

In a separate bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar; beat until stiff peaks form. Gradually fold into batter with a large rubber spatula.

Transfer the batter to an ungreased 10-inch tube pan. Bake at 325°F for 55 to 60 minutes, or until the cake springs back when lightly touched. Immediately invert cake; cool completely. Loosen the cake from the sides of the pan with a butter knife; remove the cake and place on a serving platter. Let cool completely.

For the glaze, combine the confectioners’ sugar and whisk in the milk 1 tablespoon at a time. The mixture will be thick. Stir in the marshmallow cream and extract. Thin the mixture with additional milk, if needed. The mixture should be thick enough to fall in a thick ribbon from a spoon. Pour glaze evenly over the top of the cooled cake.

For the cranberry garnish, heat the water and granulated sugar in a small saucepan until the sugar is dissolved. Place the fresh cranberries in a shallow dish and pour the sugar syrup over them. Stir them gently, then transfer them to a wire rack placed over a length of parchment. Allow them to dry slightly before rolling them in the sanding sugar. Garnish the top of the cake with the cranberries. Add grated orange peel, if desired. Store cake loosely covered on the counter top or under a glass cloche.
Yields one 10-inch cake

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