Orange Chiffon Cake with Orange Curd filling and Cream Cheese frosting

Spring and citrus flavors go hand in hand . After a long and harsh winter now that spring is finally here , I wanted to make an orange flavored cake to celebrate. I had earlier posted a recipe for a Glazed Orange Cake  and while  I love the recipe, this time I wanted to make something a bit fancier.The Orange Glow Chiffon Layer Cake recipe from Rose’s Heavenly Cakes had been on my to-do list for a long time. I had gone ahead and bought a metal flower nail specifically for that cake . However, after reading all the instructions and the experience of other bloggers with this cake , I chickened out at the last moment.Instead, I chose the Orange Chiffon layer cake recipe from the Williams Sonoma website which looked much simpler.

I made a few simple changes to the recipe such as using  2 teaspoons of fresh orange zest instead of 1 teaspoon dried orange zest. I also used a teaspoon of vanilla extract. I soaked the cake with orange juice to enhance the citrus flavor and  to moisten it. You can find the recipe for the chiffon cake here. I did not use the Williams Sonoma recipe for the cream cheese filling and frosting.

From what I have seen in pictures, the texture of this cake looked different from that of Rose Levy Berenbaum’s Orange Glow chiffon cake and in fact it looked a bit chewy when it cooled down after coming out of the oven but after soaking it with orange juice, it was fine.

For the orange curd filling I used Ina Garten’s recipe on the Food Network website simply because it used whole eggs instead of just the yolk. I believe citrus curd made from just yolks would have a richer flavor but I did not want to be left with the egg whites. I halved the recipe since my calorie conscious family is not too keen on fillings and frostings. So, I just used one layer of filling between the two cake layers, instead of torting the layers to add more filling. You can find the recipe for the orange curd here.

The cream cheese frosting recipe is the same as the one which I use for my Carrot Cakes, except that I replaced the vanilla with about 2 tablespoons of orange juice to make it spreadable and to add another dose of citrus flavor. You can find the recipe for the cream cheese frosting here.

 

 

My family and I enjoyed the full bodied citrus flavor of this cake. The taste intensified after refrigerating the cake for a few hours.

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