Orange Cranberry Cake is one example of my love of cranberries. Their tartness allows them to be paired with sweet items perfectly. As oranges and cranberries go so well together, I decided this year to come up with a light but intense cake with depths of flavor that also looks stunning. This Orange Cranberry Cake was the answer.
The orange chiffon cake is as light as a feather. It is delicious on its own and can be baked in a tube pan, loaf pan or bundt pan if you want a more simple version. We paired this at the bakery with a passion fruit buttercream for an unusual flavor combination for wedding cakes. As with all chiffons, it is easy, easy to make. Basically all the ingredients except the egg whites and a portion of the sugar are mixed in one bowl. While the egg whites are beaten with the sugar to the soft peak stage. The most important thing to watch with this cake is to make sure your egg whites are not overbeaten. Eight to ten minutes later the layers are done. They will be very thin and that is how they should be. These can be frozen for assembly later if desired. I realize most people don’t have 5 cake pans. If you don’t see yourself using multiple cake pans very often, consider buying 9″ foil cake pans that are disposable. Although I generally don’t spray the sides of the pans, if these are rippled or crimped, spray well.
The Cranberry Filling can be made a week ahead of time. If tasted seperately, it seems tart. But every other component in this cake is sweet and the tartness is the perfect addition to cut the sweetness. Continue reading