Orange Chiffon Cake with Blue Moon Glaze and Beer Candied Orange Slices

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Okay y’all, let me explain. Every year for Father’s Day, I ask my dad what kind of cake he wants, and pretty much every time he says something chocolate. Last week when I texted him and asked, already trying to think of something chocolate that I haven’t made yet, he came back and said LEMON.

WHAT? Lemon, really? Are you sure about this? And he was like, “Yeah, whatever you want to make is fine really.”

I had not expected this. I quickly tried to think of citrus flavored cakes and flavor combinations, trying to decide what to buy and how it should look. Somehow I landed on the idea of an orange cake, which is pretty close to lemon I guess. And then it hit me. BLUE MOON.

As my parents’ only child, I think the idea of drinking weirded my dad out for awhile. I don’t drink beer very often (I’m more of a wine and cocktails girl), but Blue Moon is one that I actually like. My dad usually finds a beer he likes and sticks to it, but randomly he tried Blue Moon, and now here we are both liking the same beer.

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So what is a chiffon cake and how is it different than regular cakes? Well, chiffon cakes are made with vegetable oil instead of butter, and the egg yolks are added as per usual, but the egg whites are whipped and then the meringue is folded into the batter. I *believe* they’re also usually made in angel food cake pans, but any pan will do really.

Here we’ve got an orange chiffon cake–which is SO soft and fluffy–with Blue Moon glaze and beer candied orange slices. If you don’t want to use beer to candy the orange, you can use water instead.

To my dad–I hope you had a wonderful Father’s Day! To everyone else–you really should give this cake a try. 🙂

Orange Chiffon Cake with Blue Moon Glaze
 
Ingredients
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
Instructions
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.)
Notes
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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