Orange Citrus Chiffon Cake with Raspberry Compote

Let’s talk cake! Citrus, fluffy orange cake to be exact. I’m so excited to introduce this beautiful recipe! About a year ago a friend of mine introduced me to the wonderful baking method of chiffon cakes. Since then it’s been my all time go-to dessert. Of course, I wanted to deliver a tasty, satisfying cake but without as much sugar as normal cakes. I’ve been alternating ingredients and playing around with different ideas. Here’s the result!

IMG_2114IMG_2119If you’ve never made a Chiffon cake, you are missing out on a beautiful way to bake. It’s very similar to angel food cake but the cakes tend to be a sturdier with extra moister.

Fluffy Orange Chiffon Cake

  • 1 1/2 c. whole wheat flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 3 medium oranges (zested and juiced)
  • ½ c. vegetable oil
  • ¼ c. brown sugar
  • ¼ c. brown sugar (this is used to make the meringue portion)
  • 5 eggs (separated)
  • Fresh fruit (for topping and decorating)
  • Powdered sugar (for decorating)

Raspberry Compote (gluten free and vegan)

  • 1 c. Fresh Raspberry
  • 1 tsp. Honey
  • 1 tbsp. Orange juice (freshly squeezed)

Method:

To start, preheat oven to 350o F and make sure to zest then freshly squeeze the oranges (take any seeds out of the juice). In a medium bowl add flour, baking soda, and baking powder; mix with whisk until evenly combined and set aside for later. For this next portion I use my Kitchen Aid mixer, but a regular hand held mixer should also do the trick. Set mixer to medium speed with the egg yolks, vegetable oil, orange zest, and ¼ c. sugar. Once these ingredients are combined start alternating the flour mixture and orange juice into the mixer (continue on medium speed). Move batter into a clean medium bowl so you can use the Kitchen Aid mixer to whip the egg white. Add the remaining ¼ c. brown sugar to egg whites and set electric mixer to high until the meringue is formed with medium peaks. Softly fold the meringue into the batter until its white color disappears within the rest of the mixture. Pour into baking pans and bake for 20 minutes until light golden brown. (Best way to know if it’s ready is to use the traditional trick of sticking a tooth pick in the center).

For the Raspberry Compote: Set stove to medium heat. Add raspberries and orange juice to small saucepan. Once bubbling lower heat and use wooden spoon to stir and mash up the larger pieces of fruit. Add the honey and continue to cook for another 10 minutes, stirring occasionally.  Remove from heat and allow to cool before decorating the cake. *This recipe is also great on waffles, pancakes, oatmeal, toast, and more!

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Orange Chiffon Cake (left), my nephew’s adorable little hand reaching out for berries! (right) How cute!!
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