Orange Chiffon Cake with Orange Filling and Meringue Recipe

Orange Filling:

1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Stir in orange zest, orange juice, and lemon juice. Bring mixture to a boil over medium heat, stirring frequently, and allow to boil for about 1 minute (mixture should thicken slightly and become translucent).

2. Meanwhile, in a bowl, whisk together egg yolks and egg until very well blended. While mixing the egg mixture, slowly pour ¼ cup of the hot orange juice mixture over eggs and stir until well blended.

3. Remove saucepan from heat (once it’s boiled as listed above) and while stirring the mixture in saucepan, slowly pour egg mixture into saucepan. Reduce burner temperature to medium-low heat and return the saucepan to burner and cook, stirring constantly (and whisking rather vigorously to prevent curdling) for about 4 minutes until mixture thickens well.

4. Remove from heat, add butter and stir until combined. Pour into a bowl, cover with plastic wrap pressing directly against surface of filling, and chill 2 hours.

Orange Chiffon Cake:

1. Preheat oven to 350 degrees F. Butter and flour three 9-inch round cake pans (lightly butter sides); set aside.

2. To the bowl of an electric stand mixer fitted with the paddle attachment (or using a bowl and electric hand mixer), add granulated sugar, baking powder, salt, and sift cake flour into the bowl. Pour in canola oil, egg yolks (while reserving the whites in a separate mixing bowl), and orange juice.

3. Blend the mixture on medium-high speed until smooth, for about 3 to 4 minutes (slightly less if using a paddle attachment that has the scraper), occasionally scraping down sides and bottom of the bowl. Blend in orange zest and vanilla extract.

4. In a large mixing bowl, using an electric hand mixer, whip 5 reserved egg whites with ½ teaspoon of cream of tartar on moderately high speed until stiff (but not dry) peaks form.

5. Add half of the whipped egg whites to the batter and fold until partially combined, then add remaining half of the whipped egg whites and fold just until combined (be careful not to overfold and deflate the eggs).

6. Divide batter evenly among prepared baking pans and bake in preheated oven for about 17 to 19 minutes until a toothpick inserted into the center of the cake comes out clean.

7. Allow to cool in cake pans 10 minutes, then invert onto wire racks to cool completely before frosting with meringue.

Meringue:

1. Add 6 egg whites (don’t allow one drop of egg yolk) and sugar to a very clean heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly for about 3 to 5 minutes until it registers 160 degrees F on a candy thermometer.

2. Remove bowl from the saucepan, add ¼ teaspoon of cream of tartar, and beat the mixture with an electric stand mixer on medium-high speed for about 7 to 9 minutes (possibly longer in a humid environment) until stiff glossy peaks form.

To Assemble the Cake:

1. Trim tops of each cake off to form an even layer. Spread half of the chilled orange filling over 1 layer of the cake (crumb/top side up, drop in a large dollop, and spread outward so it doesn’t get all crumby), leaving about a ½-inch rim of cake uncoated (because once the other layers are added the weight will slightly push the filling outward).

2. Top with another layer of the cake (crumb/top side up), followed by the remaining half of the orange filling, leaving a ½-inch rim of cake uncoated. Top with last layer (crumb/top side down) and spread meringue over the entire cake. 

3. Toast meringue with a culinary torch until golden brown (and keeping a close eye making sure to blow any little flame out). Serve cake immediately or store covered in the refrigerator and bring to room temperature before enjoying