Orange Chiffon Cake with Citrus Curd

by Karin Calloway
While the appearance of this three-layered cake is somewhat rustic, with gooey Citrus Curd dripping out between the layers, the flavors are anything but rustic. This is a show stopper that will please anyone, but especially those who loves citrus desserts. Add candles and you’ve got a tall birthday cake that’s a nice change of pace from the usual vanilla or chocolate.

  • 2 1/4 cups cake flour, sifted
  • 1 1/2 cups granulated sugar
  • 1 tablespoons baking powder
  • 1 teaspoons salt
  • 1/2  cup vegetable oil
  • 5 large egg yolks, beaten
  • 3/4 cup freshly squeezed orange juice
  • Zest from 2 oranges
  • 1 cup egg whites
  • 1/2  teaspoon cream of tartar
Preheat oven to 325 degrees F.

Butter and flour three 9-inch round cake pans. Cut rounds of parchment paper to fit in the bottom of each pan, place the circles in the pan and butter and flour the paper. Set aside.

Sift flour, granulated sugar, baking powder and salt together into a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest. Whisk until smooth and set aside.

Beat egg whites and cream of tartar on medium speed in a stand mixer fitted with a whisk attachment until stiff peaks form. Gently fold egg whites into batter until just combined. Divide batter among cake pans and bake for 30 minutes, until a wooden skewer inserted into the middle of the cake comes out clean. Cool the layers in the pans for 10 minutes and then invert onto cooling racks and remove the parchment paper. Prepare curd and then place one layer on a cake plate and top with 1/3 of the curd. Continue, topping the last layer with the curd and allowing it to drip over the sides of the cake.

Citrus Curd

  • 2 cups sugar 
  • 1/2 cup plus 2 tablespoons cake flour 
  • Pinch of salt 
  • 1 cup freshly squeezed orange juice 
  • 1/3 cup freshly squeezed lemon juice 
  • 1/4 cup water 
  • 1 egg well beaten
  • 2 teaspoons orange zest grated
  • 2 teaspoons butter 
Whisk together sugar, flour, and salt in top of double boiler; add orange and lemon juices, water, and egg in the top of a double boiler over boiling water. Cook for 10-15 minutes, stirring constantly, until the mixture is thick. Whisk in orange zest and butter.

Makes 16 servings of cake and about 3 cups of curd.
Orange Chiffon Cake with Citrus Curd

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