Orange Citrus Chiffon Cake

Naked Cakes are currently the newest trend in weddings and other special events. They are a perfect blend of rustic chic and romantic vintage. This one in particular was for a dear friends baby shower. When her sister-in-law came to me about making a cake for the event I knew I had to try the naked cake. Benefits: 1. It would be easier because I didn’t have to frost it, 2. the way it looks, 3. the way it looks! There are so many ways to design and decorate, you have the opportunity to be as creative as your little heart desires. The baby shower was woodland themed which made me choose to incorporate the berries and a touch of greenery for good measure.

This Orange Citrus Chiffon Cake recipe has some alterations from my last Orange Cake. Adding an Orange Cream Cheese filling allowed the cake to have layers (unlike the original recipe), while still keeping the cakes delicate citrus-y taste.

To see more beautiful shots from the baby shower and my beautiful friends maternity shoot head over to Kenzie Packrall Photography

Photo by: Kenzie Packrall Photography 

About the photographer:

Mackenzie Packrall is a fine art wedding and portrait photographer with obvious talent! She’s also a great friend and beautiful soul. Based in Tampa, Florida she brings composition and delicate lighting to her photographs,  while still maintaining its organic roots. Check out her website and photography: HERE

Photo by: Kenzie Packrall Photography 

 

Photo by: Kenzie Packrall Photography

 

Photo by: Kenzie Packrall Photography

 

• Servings: 12-15
• Time: 30-40 minutes
• Difficulty: Medium
• Print

• 1 3/4 c. self-rising flour
• 2-3 medium oranges (zested and juiced) *note: should make 1 cup of fresh orange juice
• 1/3 c. canola oil
• 1/3 c. brown sugar
• 1/4 c. brown sugar (this is used to make the meringue portion)
• 5 eggs
• Fresh fruit (for topping and decorating)

 

Orange Cream Cheese Frosting

• 2 tbsp. freshly squeezed orange juice
• 2 tbsp. orange zest
• 1 ½ c. powdered sugar
• 8 oz. low fat cream cheese
• 8 oz. unsalted butter

 

Directions for Cake:

To start, preheat oven to 350 degrees F. Zest then freshly squeeze the oranges (strain seeds out of the juice). 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, oil, orange zest, and 1/3 c. sugar. Once these ingredients are combined start alternating the flour mixture and orange juice into the mixer (continue on low-medium speed). Once the batter is combined well, transfer to a clean medium bowl so you can use the Kitchen Aid mixer to whip the egg whites. In a clean bowl 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 20-30 minutes until light golden brown. Best way to know if it’s ready is to use the classic trick of sticking a tooth pick in the center. Allow cake layers to cool completely before frosting (if you use warm cake the frosting will melt). This recipe only makes enough cake for 2 complete layers. If you’re planning on making a naked cake just like the photo here give yourself enough time to make another batch, allow to cool, and decorate.

Directions for Orange Cream Cheese Frosting:

Add chilled cream cheese and butter to clean mixer, mix on low. Add zest, juice, and continue mixing for 2 minutes until smooth. Finish it off by slowly adding powdered sugar and mix for another mixer. Ready to frost! Place in fridge if not using immediately. Note: decorate cake before the frosting becomes too hard to spread, unless using a piping bag. Using a piping bag always helps to evenly add the layer of frosting.