March 15, 2009

Orange glow chiffon cake



I broke one of my cardinal rules of baking with this cake and let someone (who shall remain nameless) cut into it before it was fully cooled.  The cake was still delicious but it was not very photogenic.   As a result I don't have a single decent photo of the finished cake so you'll have to take my word for it that, having made this cake several times, it is a lovely orange-scented chiffon cake.

The recipe is taken from Rose Levy Berenbaum's classic Cake Bible and can be found on epicurious.  
  
In her book Berenbaum refers to this cake as "incomparably refreshing" and I couldn't agree more.  Incorporating both orange juice (freshly squeezed!) and zest, it's like a burst of sunshine. 


The batter is incredibly billowy and airy (my spouse called it the "marshmallow batter") and is incredibly perfumed - the wonderful orange scent filled my kitchen as I was mixing the batter and then again while the cake was baking. 

Like I said, my husband couldn't wait until it was completely cooled before snagging a piece.







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