Heavenly Cake Baker: Orange-Glow Chiffon Layer Cake

This week's Heavenly Cake Baker cake is the light and airy Orange-Glow Chiffon Layer Cake on page 203 of Rose Levy Beranbaum's Rose's Heavenly Cakes. I am not usually much of a fan of the texture of sponge cakes or angelfood cakes, but now I think that's because I just hadn't met the right one before.

I wasn't holding out much hope, but this cake was a hit. A huge hit, with me and my entire family. My brother, sister-in-law and niece dropped over for a visit and before I knew it, the cake was gone! My Japanese sister-in-law declared it was just like the cakes they have in Japan, and promptly ate 3 slices. I'd only had one slice so after I sent them home with a last chunk of the cake, I had to make another one (one slice wasn't enough)! Yes, that's right...I made two orange-glow chiffon cakes within about 5 hours of each other. And, I'm already plotting to make it again as cupcakes (with chocolate-orange ganache frosting) next weekend for a nationwide bakesale for Japan that my sis-in-law and I are donating baked goods to.

The cake was a snap to make - the second one came together in about 15 minutes or so (the first one only took longer because I was getting the mise en place together and photographing everything). And I love that you don't even have to grease the pan - it's so easy! I was really nervous about not using anything in the pan but it came out just fine.

I used a lot more zest in my second cake so the orange flavor and color was stronger, but both were equally delicious. I didn't bother making the orange whipped cream because - if I'm honest - when I was making the first on, I didn't even think I would like the cake since I'm usually not a fan. And then for the second one, I felt that the cake really didn't even need it. It is just that yummy on its own, with a cup of coffee. Or tea. Or milk. Or...well, you get the picture!

mise en place. I only had a drop of vanilla left so I pulled out my homemade vanilla -
about 20 bottles of which are "curing" for christmas presents this year.
While it was still really light in color, the vanilla smell was
already strong so I went ahead and used it.

wet ingredients, sans egg whites, go into the dry and get mixed for a minute and a half

the orange smell was wonderful!

egg whites (plus cream of tartar and one T sugar) whipped to a stiff peak

fold in the egg whites

pour into a pan and stick a flower nail in the middle
(conducts heat and keeps the middle from sagging)

35 minutes and done! I didn't have any cake strips so I folded some foil about 4 layers thick and
wrapped it around the pan and then baked it on a sheet pan.

after letting the cake sit for a minute until the puffed up top is level
with the pan, turn upside down to cool completely

hello, cake!

such a pretty golden/light orange color

so fluffy

smells sooooo good...

...and tastes even better!

Bye for now...