Orange Chiffon Cake – With Olive Oil

Posted on February 16, 2013

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Olive Oil Orange Chiffon Cupcake

This recipe has evolved from a recipe in the CIA cookbook, and a Bittman cookbook, and an Alton Brown recipe – to the point that it’s become its own thing.

It is very versatile –  it makes great cakes, and great cupcakes.  This recipe makes a lot, but the cakes keep well in the freezer.

Pre-heat the oven to 325°F

Prep 2  pans – Spray with non-stick spray, line with parchment, spray again, then coat with sugar (I used a 9×5 by 2.5″ inch pans, but 6x6x4 also works)

Fruit - to go with the cake

Fruit – to go with the cake

Olive Oil Orange Chiffon Cake

Olive Oil Orange Chiffon Cake

Olive Oil Orange Chiffon Cupcake

Olive Oil Orange Chiffon Cupcake

 

 

 

 

 

 

 

1.0 Cake  

Ingredients:
  • 225 grams  ________________ Cake Flour (2 1Cups, before sifting) – sift
  • 1 TBSP   ________________ Baking Powder (sifted with the flour)
  • 300 grams________________ sugar (1 1Cups, use 34 cup for egg yolks, and the rest for the egg whites)
  • 7     ________________ egg yolks (~ 12Cup)
  • 12 tsp  ________________ salt
  • 1Cup ________________ olive oil
  • 12  Cup _________________ Fresh orange juice (I used blood orange)
  • Zest _________________ 1 Orange
  • 2 tsp   ________________ vanilla
  • 9     ________________ egg whites (1 13 Cup)
  • 1 tsp _______________ cream of tartar
Instructions:
  • In a large bowl with a large whisk, or stand mixer whip the egg whites, with the sugar.
    • Start the whites with a whisk, by hand, to avoid un-whipped egg whites from collecting in the bottom of the bowl
  • Whip to stiff peaks – stiff but not dry.
  • Scoop whipped egg whites into another clean bowl
  • Beat the yolks, remaining sugar, salt, and vanilla, orange juice and zest, and olive oil, together.
  • On low, add in the flour, until just combined
  • Remove from mixer, and fold in one-third of the egg whites.
  • Fold in the rest of the egg whites, carefully.
  • Distribute into the pans, filling only to about 3/4 full, it rises a lot.
  • Bake for 50-60 minutes. Check at 45 minutes.  Don’t let it get too brown, but make sure the middle isn’t goopey.
  • Remove, and let cool.
Cup cakes:
  • Instead of pans, using cupcake liners, fill each one 3/4 of the way full.
  • Bake for 20 minutes – check at 15 minutes.
  • Remove from the muffin pan as soon as they’re done so they don’t get soft on the bottom.

4.0 Fondant Icing

Ingredients:
  • 500 grams  ________________ Sugar (2.5 Cup)
  • 100 grams  ________________ glucose syrup (or corn syrup)
  • 100 grams  ________________ water
  • 100 grams _________________ fondant (optional, to seed the crystallization)
  • \frac{1}{4} cup  ________________ orange juice (or blood orange juice)
Instructions:
  • Mix sugar, water, and glucose syrup in a sauce pan.  Bring to a boil
  • Heat to 243°F / 117°Cthen remove from heat
  • Sprinkle with cold water to help cool it, and add the optional fondant.
  • Cool to 120°F
  • Agitate in the pan, mixing it.
  • Pour it into the stand mixer, and beat with the paddle attachment.
  • It will crystallize and become semi-solid.  The more you mix it, the more dough like it becomes.
  • You want it to stay semi liquid, so you can stop before it gets doughy, or you can get it doughy, then carefully reheat it to 100° F
  • Stir in the juice.
  • (You can make a simpler icing by heating the juice and adding powdered sugar – about 2 cups, till they come together)

Fondant

1.0 Cake  (Smaller recipe)

Ingredients:
  • 113 grams  ________________ Cake Flour (1 18Cups, before sifting) – sift
  • 1 12 tsp  ________________ Baking Powder (sifted with the flour)
  • 150 grams________________ sugar (34Cups, use half of it for egg yolks, and the rest for the egg whites)
  • 4     ________________ egg yolks (~ 14Cup)
  • 14 tsp  ________________ salt
  • 14Cup ________________ olive oil
  • 14Cup _________________ Fresh orange juice (I used blood orange)
  • Zest _________________ 1 Orange
  • 1 tsp   ________________ vanilla
  • 5     ________________ egg whites (23 Cup)
  • 12 tsp _______________ cream of tartar 
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Posted in: Cake, Fruit, Recipe