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Blood Orange Chiffon Cake with Mango Curd
- January 21, 2018
- 12 Servings
- 1 hr 30 min
- 100 Cals/Serving
- Print this
Ingredients
- Cake Batter:
- 4 cups Cake flour
- 4 tsp baking powder
- 2 1/2 cup Caster sugar, divided
- 8 large eggs, separated
- 2/3 cup extra virgin olive oil
- 4 tspvanilla extract
- zest of 4 blood oranges
- 1 tsp salt
- 1/2 tsp cream of tartar
- Mango Curd:
- 1 medium Mango, peeled, pitted, cut into 1/2-inch pieces
- 1/3 cup sugar
- 3 tbsp fresh lime juice
- Pinch of salt
- 4 large egg yolks
- 1/4 cup light olive oil
- Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Directions
- Step 1
- Preheat the oven to 350˚F and line two 9 inch round pans with parchment paper.
- Step 2
- Place the flour, baking powder and half of the sugar in a medium mixing bowl.
- Step 3
- Vigorously stir the dry ingredients together until mixed.
- Step 4
- Put aside and place the egg yolks, olive oil, vanilla extract and orange zest in a large bowl. Vigorously stir the egg yolks, until well blended.
- Step 5
- Place the egg whites in a medium bowl.
- Step 6
- Sprinkle the salt and cream of tartar over the egg whites and mix on high, whipping the egg whites until peaks form.
- Step 7
- With the mixer on high, slowly sprinkle the remaining sugar into the bowl of egg whites, until completely incorporated.
- Step 8
- Continue to whip the eggs whites until shiny and stiff peaks form.
- Step 9
- The egg whites should be glossy and look like meringue.
- Step 10
- With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined.
- Step 11
- Do not over mix the batter or it will deflate.
- Step 12
- Divide the batter between the two pans and bake in the oven for 15 to 18 minutes or until a toothpick inserted in the middle comes out clean.
- Step 13
- Remove from oven and let cool on a wire rack for 15 minutes before running a thin knife or spatula around the sides of the pan and inverting the pans onto a wire rack to remove the cake.
- Step 14
- Slowly peel back the parchment paper and discard.
- Step 15
- Let cool completely before assembling the cake.
- Step 16
- Source: https://www.societygrey.com/blood-orange-chiffon-cake
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