Chiffon cakes are light and airy, much like angel food cakes (but moister). This recipe is a 1950s classic, and has withstood the test of time. Perfect for springtime, this orange chiffon cake is a refreshing dessert that is perfectly sweet without being overwhelming.
Orange Chiffon Cake Recipe
Ingredients:
2 1/4 cups cake flour, sifted
1 1/2 cups granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large egg yolks, beaten
3/4 cup orange juice
1 1/2 Tablespoons orange juice
3 Tablespoons freshly grated orange zest
1 cup egg whites
1/2 teaspoon cream of tartar
5 Tablespoons unsalted butter, melted
1 1/2 Tablespoons heavy cream
3 cups confectioners' sugar, sifted
Directions:
For the chiffon cake:
1. Heat oven to 325 degrees F.
2. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl.
3. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest.
4. Whisk until smooth and set aside.
5. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form.
6. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes.
7. Increase oven temperature to 350°F and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean — 10 to 15 minutes.
8. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides.
To make the frosting:
1. Combine the butter, heavy cream, and remaining 1 1/2 tablespoons orange juice and 1 tablespoon zest together in a large bowl.
2. Add the confectioners' sugar gradually, using a mixer set on medium speed, until fluffy. (If necessary, add 1 or 2 additional tablespoons of cream to adjust frosting consistency).
3. Spread frosting over the entire cake.
Other Interesting 1950s Foods to Try
If you're making orange chiffon cake for dessert, why not try some other 50s recipes? Oysters Rockefeller can be a fantastic dinner. It might seem intimidating to make at first, but with a little time and practice you'll have it just right.
Not a fan of oysters? No problem. Cream of celery soup is a simple, hearty meal that first became popular in the 1950s. You can buy this soup canned, or go the extra mile and make it homemade. Consider pairing it with some chicken croquettes, another popular 1950s dish.
You've probably had a chicken pot pie before, but did you know that this popular dinner option has been enjoyed in homes since the 50s? Whether you choose to buy a frozen one from the store or make your own, chicken pot pie is an excellent choice for a cold, wintry night.
If you really want to switch things up, try salmon casserole surprise. Don't let the “surprise” part of that dish scare you- it's a fantastic option for dinner. Salmon is a healthier option than red meat, since it is high in protein but low in fat. Give it a try!