Orange Chiffon was a cake my Gramma used to make every year for my Dad and his twin sister’s birthday. I still remember those cakes and the celebrations that went with them. My Gramma passed when we (the grandkids) were young tweens and teens, things shifted a bit in our family there were certainly no more orange chiffon cakes. Fast forward some years and I was at my wedding shower, my Aunty Gail hosted… everyone had gone home except a few family members milling about… I couldn’t quite piece together what was going on until my aunt came out with 1 more gift and said “this is from Gramma”. I was shocked and tears started flowing. Before my Gramma passed she had bought us girls wedding shower presents. It was a simple and amazingly thoughtful gift. A set of Tupperware measuring cups and spoons and a recipe book with all her favourite recipes. All the foods that were connected so strongly to so many fond family memories. After some trial, error and frustration I pretty much nailed the orang chiffon. I was the new Chiffon girl and made the cake for many family celebrations UNTIL my daughter got diagnosed celiac and we made the decision to have a dedicated GF kitchen. My sons birthday dinner was tonight (birthday post tomorrow) and I usually make him a pie because the only cake he likes is Orange Chiffon. So I decided to bite the bullet and try a GF version for his 25th bday!! While this is not technically a new recipe it is a recreated recipe and I’m counting it as recipe #5 my first ever GF Orange Chiffon and as you can see by the mostly eaten cake it was a success!! I was so relieved… it’s a finicky cake!! Mark and I did make a back up Apple crumple GF pie just in case which was a new recipe but we won’t count that one!! 5 recipes down 101 to go!!
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1 3/4cup of Robin Hood GF flour (other brands are too heavy)
1/4 cup of potato starch
1/4 cup of tapioca starch
1/2 teaspoon of Xanthium gum
1 tablespoon of baking powder
1 teaspoon of salt
1 cup of egg whites (aprox 7 eggs separated)
1/2 teaspoon cream of tartar
6 egg yolks
1/2 cup of vegetable oil (avocado oil works great)
3/4up of fresh squeezed orange juice
1 tablespoon of zested orange rind
1 teaspoon of vanilla extract
Preheat oven to 325°F.
Using an Angel Food Cake pan. To prepare the pan wash it in hot soapy water rinse well and dry to ensure pan is totally grease free. Dry well.
Sift GF flour, potato starch, tapioca starch, sugar, baking powder, xanthan gum and salt together into a bowl. Make a well in the centre of the dry mixture, put egg yolks cooking oil orange juice orange rind and vanilla into the well Set aside. Do not beat yet.
In a large bowl beat egg whites and cream of tartare until very stiff. Set aside.
Beat egg yolk flour mixture until smooth. Once smooth gently fold 1/4 of the egg white into the batter at a time. Do not stir fold gently until the two are completely incorporated. Gently pour batter into ungreased angel food cake pan.
Bake at 325° for 60 to 70 minutes or until an inserted toothpick comes out clean. Invert the pan until cake has completely cooled. I use a bottle with a bit of a longer neck. Cake will fall if not cooled upside down and left upside down until completely cooled.
You can serve it with ice cream, whipping cream or our personal favourite orange butter cream icing.
Orange Butter Cream Icing
Whip 1 cup of butter (slightly chilled) gradually add 6 – 8 cups of icing sugar until light and fluffy. Add 1/2 teaspoon of vanilla, 1 teaspoon of orange extract, 1 tablespoon finely zested orange rind. Add a little milk or cream until desired consistency, start with 1 tablespoon at a time. #protip Do not use orange juice in replacement of orange extract, it will separate the cream and curdle the icing!