Orange Chiffon Cake with Citrus Buttercream Frosting and Edible Flowers

Today is National Chiffon Cake Day. Silly me, in preparation for today’s yummy post, I went in search of a recipe that we could test drive and tweak. I was searching for something delicious, pretty, and not too difficult. Something the men in my life could master. That’s when the lights came on, and I realized I already had the perfect recipe, complete with a few pictures.

A few years back, my guys baked a beautiful Chiffon Cake for Mother’s Day. Perfect for today’s share. If these guys can turn out a delicious cake completely from scratch, I know it’s gotta be easy.

Happy Chiffon Cake Day to Everyone! Hope you enjoy the day.

Orange Chiffon Cake with Citrus Buttercream Frosting
Chiffon Cake
2 1/2 cups Cake Flour, sifted
1 1/3 cups Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
1/2 cup Vegetable Oil
5 large Eggs, separated
3/4 cup fresh Orange Juice
3 tablespoons Orange Zest
1/2 teaspoon Cream of Tartar

Citrus Buttercream Frosting
1 (32-oz.) package powdered sugar
1 cup butter, softened
3 tablespoons orange zest
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
5 tablespoons fresh orange juice
1 tablespoon additional fresh orange juice, if needed

Edible Flowers and Kumquats For Garnish

To Make the Chiffon Cake:
Heat oven to 350. Lightly grease and flour three 9-inch round cake pans and set aside.

Sift the cake flower into the bowl of a heavy-duty electric stand mixer. Add the sugar, baking powder and salt.

Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.

In a separate bowl using a hand-held mixer, beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold the egg whites into flour mixture.

Spoon batter into the prepared cake pans.

Bake in the heated oven for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

To Make the Buttercream Frosting:
Sift the powdered sugar into a large bowl. Set aside until ready to use.

Cream butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy.

Gradually add powdered sugar alternately with lemon juice and 5 tablespoons fresh orange juice, beating at low-speed until blended after each addition.

Add up to 1 tablespoon additional fresh orange juice, 1 teaspoon at a time, until desired consistency is reached.

To assemble cake:
Place one layer of the cooled cake on a serving platter. Spread about one-quarter of the frosting over the top. Place second layer of cake on top of the first, coat with frosting, and repeat with final third layer.

Frost the top and sides of the cake. Garnish finished cake with edible flowers as desired.

When serving, place a flower and a few kumquats as desired for a whimsical presentation.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

5 thoughts on “Orange Chiffon Cake with Citrus Buttercream Frosting and Edible Flowers”

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