Thursday, November 18, 2010
Orange Chiffon Cake
A friend of mine at work is leaving this week and I didn't want the event to go unnoticed. I have been super busy this week at work, but I knew I wanted to do something. It just couldn't be some complicated torte or anything. I also wanted to keep her tastes in mind. She likes lighter desserts rather than something super chocolaty. With all that in mind, I decided to make an orange chiffon cake.
Chiffon cakes are much like angel food cakes in that they are light and fluffy and baked in a tube pan. The big difference is that chiffon cakes have egg yolks in the batter, which results in a richer cake than an angel food cake. The batter is still leavened with egg whites to produce a tall airy cake. Usually chiffon cakes are citrus flavored. I didn't have to decide what kind to make considering the only citrus I had in the house was orange! And like angel food cakes, a heavy frosting is undesirable. This cake will be topped with an orange flavored glaze. The result is a pretty, fluffy, light cake that does not take lots of extra effort to look and taste great!