Thursday, May 13, 2021

Orange Chiffon Cake



MARY JANE MAFFINI:  This past weekend I was thinking about my mother and leafing through one of her old cookbooks when I came across this handwritten recipe for orange chiffon cake.  I’d never made a chiffon cake but it sounded like it would be easy and have a fresh citrusy flavor.  

I thought that some of you might like the idea of it too.  So here goes: 

Orange Chiffon Cake

Ingredients

1 ¾ cup sifted flour

1 ½ cup sugar

1 tsp baking powder

1 tsp salt

rind of one large orange

½ cup orange juice from same orange

½ cup oil (not olive!)

6 large eggs, room temperature

½ tsp cream of tartar

Directions:

Separate the eggs (I've used  this little gadget for forty years)



In a bowl sift together:

1 ¾ cups flour

1 ½ cups sugar

Add 1 tsp baking powder

and 1 tsp salt

orange rind

Make a well in center and add

½ cup oil

½ cup orange juice

6 eggs yolks

Beat well.

In a separate bowl beat 6 eggs whites with ½ tsp c of tartar until stiff peaks form.



Fold into dry ingredients. Fold ¼ of eggs white, blend gently.  Add the remainder in two batches and fold just until mixed. Too much mixing with let the air out of the egg whites.

 

Turn into ungreased tube pan .  Bake at 350 for about 45 minutes. If the top gets too brown, cover with tinfoil.   

Turn pan upside down to cool. Sprinkle with powdered sugar.  You can support the pan with cups and, say, a funnel, and that will help it to cool evenly, even if it looks a bit goofy! 

Cool thoroughly so it will separate from the pan easily.   

 

Very Good! was written in my mum’s handwriting and she was correct. This cake passed the all-important son-in-law test and so I am happy to share it with you all.  Jazz it up if you want. I parked my mother's day plant next it for fun.



 Mary Jane Maffini is the award-winning author of three and a half mystery series: the Camilla Maffini mysteries, the Fiona Silk capers and the Charlotte Adams organizer mysteries – number six coming soon!  The first five Charlotte Adams are being reissued by Beyond the Page Publishing. Recipes have been added and of course, the organizing tips continue! The Charlotte Adams books have recently been optioned for television films.

Organize Your Corpses will be released as an e-book and a trade paper on May 18. But you can pre-order it now and there's a great deal for the e-book.   You can pre-order it HERE!




With her daughter Victoria Maffini, MJ collaborated on The Book Collector Mysteries as Victoria Abbott. Victoria Abbott spent several happy years on Mystery Lovers Kitchen. MJ  is very glad to be back and Victoria is waving at you all!


Don't forget to check out MJ's Canadian books:  Camilla MacPhee features a fortyish widowed lawyer who runs an advocacy agency for victims of violent crime, in Ottawa, Canada's capital city. Life would be easier if she didn't have the world's worst office assistant, the world's bossiest sisters and, arguably, the world's greatest stubborn streak. If you like your mysteries a bit edgy with a side order of humor, these could be for you.  


Keep up on the news!  You can sign up for updates about MJ and Victoria plus fun and prizes through our newsletter HERE 



10 comments:

  1. This looks wonderful MJ and so sweet that it came from your mom. Can't wait to try it!

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  2. My Mom also made the Orange Chiffon Cake and it was yummy. Haven't thought about it for ages, but now I'm wanting to try it - and soon.

    Thanks for the reminder of years gone by and for the recipe.
    2clowns at arkansas dot net

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  3. It's one of these recipes that still works now! Thanks for coming by, Kay. Hugs.

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  4. have to try this recipe sound delicious

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  5. All I can say is YUM! This looks delicious and I'd enjoy this dessert.

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    Replies
    1. Thanks, Tina! And speaking of delicious, I just finished your first book - my mouth was watering throughout! Hugs.

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  6. Somehow yesterday got away from me! May have to do with it being my 49th anniversary or something!
    Anyway, this sounds lovely and bright! I can't decide if I want to serve it with macerated berries or chocolate. Hmm, maybe both?

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