Blood Orange Chiffon Cake

Blood Orange Chiffon Cake

  • Preparation 30 min
  • Cooking 55 min
  • Chilling 3 h
  • Servings 1
  • Makes 10 servings
  • Freezes Yes

Categories

Ingredients

  • Orange Chiffon Cake

    • 1 ¼ cup (190 g) unbleached all-purpose flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • 6 eggs, separated, at room temperature
    • ½ tsp cream of tartar
    • 1 ¾ cups (370 g) brown sugar
    • 2 blood oranges, washed, zest finely grated, juiced (to get ½ cup/125 ml total)
    • ½ cup (125 ml) canola oil
    • 1 tsp (5 ml) vanilla
  • Orange Whipped Cream

    • 1 blood orange, washed
    • 2 cups (500 ml) 35% cream
    • ½ cup (105 g) sugar
  • Decorations

    • 2 pistachios
    • A few pomegranate seeds

Preparation

  • Orange Chiffon Cake

  • Orange Whipped Cream

  • Assembly

Note from Ricardo

The cake freezes well without the cream and decorations

Instead of a St. Honoré pastry tip, a slotted round tip that creates an attractive rosette shape, you can use a large plain tip. Or simply spread some of the whipped cream over the cake using a spatula. Garnish with the remaining whipped cream when ready to serve.

Personal Note