Orange Chiffon Cake with Blue Moon Glaze
orange chiffon cake
  • 2¼ cups cake flour
  • 1½ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup vegetable oil
  • 6 large eggs, yolks and whites separated
  • ¾ cup orange juice
  • 2 tbsp orange zest
  • 1 tsp vanilla extract
  • 1 tsp cream of tartar
blue moon glaze
  • 2 cups powdered sugar
  • ¼ cup Blue Moon beer
beer candied orange slices
  • 1 bottle of Blue Moon
  • 1 cup sugar
  • 1 orange, sliced
for the cake
  1. Preheat the oven to 350 degrees. Rub the inside of an angel food cake pan with butter.
  2. Whisk together cake flour, sugar, baking powder, and salt in a large bowl. Add vegetable oil, orange juice, and egg yolks. Mix on medium speed with an electric mixer until completely incorporated. Add orange zest and vanilla extract and mix well.
  3. In another bowl, add the egg whites and cream of tartar. Mix on medium-high speed until stiff peaks form. Fold half of the meringue into the cake batter, and then repeat with the second half.
  4. Pour the batter into the prepared cake pan. (Angel food cake pan should be about ⅔ full.) Place the angel food cake pan on a baking sheet and bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Let cake cool completely.
for the glaze
  1. Whisk together powdered sugar and beer. Pour over cake.
for the candied orange slices
  1. Pour one bottle of Blue Moon into a large saucepan. Add sugar and bring to a simmer. (Be careful--because of the foam on top of the beer, it might be hard to tell when the mixture is simmering and it will easily over boil if you're not paying attention.) Add the orange slices and cook for 10 minutes. Use tongs to flop the oranges over and cook for another 10 minutes. Remove the oranges with a slotted spot and let them cool completely on a wire rack. Once cool, dip oranges in sugar. (I ended up cutting whole orange slices in half, and then in half again, so they'd fit better on top of the cake.)
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.
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