On Friday 22nd May was our friend Annalisa’s birthday. What rushes to our minds when we think about Annalisa is her vivid laugh, love for a jolly meal and her forever stylish pacing through life, popping pink lipstick, elegant party dress and golden heels on. It is for Annalisa, and with the help of the fantastic La Mia Mamma kits, that we decided to host our first virtual dinner party, from the salmon pink kitchen and streaming beyond. In our opinion, there is no other way to end a birthday dinner party than with serving cake – singing, slicing, spooning and moaning at how good it is. For Annalisa, we wanted something decadent and full of life, so we baked an orange chiffon cake, high on Spritz.
So, on to baking Annalisa’s orange chiffon cake.
Ingredients
For the cake:
300 g white flour
150 g caster sugar
1 tbsp baking powder
1/2 tsp salt
100 ml vegetable oil
7 large egg yolks
3/4 cup freshly pressed oranges
2 tbsps freshly grated orange zest
1 tbsp orange water
9 large egg whites
1 tsp cream of tartar
For the icing:
200 g chilled heavy cream
3 tbsps orange extract
2 tsps freshly grated orange zest
100 g coaster sugar
1 tbsp rose water
Candied raspberries or violets for garnish, if desired
Fresh orange slices for garnish, if desired
Method:
- Preheat the oven to fan 160C.
- In a large bowl, mix together the flour, 75 g of the sugar, the baking powder and the salt.
- In a different bowl, whisk together the oil, egg yolks, orange juice, orange zest and the rose water. Incorporate these into the flour mix and continue to whisk vigorously until the batter is smooth.
- In a different bowl and with the help of an electric whisk (beware the kitchen is about to get messy and you will run out of bowls and spoons), beat the egg whites with a pinch of salt until they are foamy. Add the cream of tartar and continue to beat until the egg whites hold a stiff peak. Slowly, start to pour the remaining 75 g of sugar as you continue to whisk your egg whites vigorously. We said vigorously. Be patient and continue to whisk, they will soon hold a stiff and glossy peak.
- With a wooden spoon, gently and thoroughly fold the whites into the batter. Your batter now lightens up, and so does your day.
- Spoon the batter into a dry cake tin, with removable bottom. Bake the cake in the middle of the pre-heated oven for one hour. If the top of the cake turns gold too fast, cover it with a sheet of foil paper.
- Now you want to put a bowl to chill in the fridge for when you’ll be ready to make the icing. Done? You now have one hour to do a first round of washing up and serve yourself another Spritz. We thoroughly enjoy baking with the buzz of alcohol but we do recommend doing so with care. And really, you want to be alert for what comes up next, which is the layering!
- As soon as your cake is ready, that is when the skewer comes out clean from picking your cake in 3 different places, invert the cake tin immediately onto a rack and let the cake cool completely, leaving the pan upside down. Wild, eh?
- Be patient. Is your cake cool enough? If so, open the tin and carefully remove the side of the tin first, you can use the help of a sharp knife if it sticks, remove the bottom part next. Tadam! With the help of a bread knife, cut the cake in half horizontally.
- Remember that empty bowl you set aside in the fridge? Time to do your icing. With an electric whisk, beat together the cream, orange extract, orange zest, rose water and sugar. Add a pinch of salt and vividly whisk until the mixture holds a stiff peak. The longer, the stiffer.
- Once you have set the bottom layer of the cake in a serving plate, spread some of the icing on it, leaving extra for the top of the cake. Add the remaining layer and let the artiste in you speak as you spread the leftover icing on the top layer of the cake. We like to make it drip on the sides of the cake. Add orange slices and candies to decorate as you wish.
We recommend serving with a firing candle and a good-heartedly happy birthday song to your friend. The louder, the better.
Lots of love, happy whisking,
Irene & Margaux
