Orange Chiffon Cake With Rose Petals
Kim Kushner's recipe for a simple but beautiful orange cake dusted with crushed rose petals.
Ingredients
- ½ cup neutral oil such as avocado oil, vegetable oil or rice bran oil, plus extra for greasing
- 2 cups all-purpose flour sifted, plus extra for dusting
- 7 eggs room temperature
- 1¼ cups sugar
- ½ cup orange juice
- ½ tsp orange blossom water
- 2 tsp baking powder
- pinch salt
- 1 tsp edible dried rose petals (see note) crushed between your fingers
Instructions
- Preheat oven to 325°F. Grease a 9-inch angel food pan with oil and dust lightly with flour. Shake out the excess flour.
- In a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat eggs on medium-high speed for 3 minutes. With the mixer on medium-high speed, slowly add sugar, 1 tbsp at a time. (It will take about 8 minutes.) The mixture should be thick, glossy and nearly fill up the entire bowl.
- Reduce the speed to medium. Add oil, orange juice and orange blossom water and mix for 2 minutes. Replace the whisk attachment with a paddle attachment.
- In a large bowl, combine flour, baking powder and salt. Add half of the flour mixture to the egg mixture and mix on medium-low speed for 1 minute. Add the remaining flour mixture and mix for another 1 to 2 minutes, until well combined. (If you do not have a paddle attachment, you can use a spatula to fold in the baking powder, salt and flour.)
- Pour the batter into the prepared pan and bake for 50 to 60 minutes, until the cake springs back when tapped or a skewer inserted into the cake comes out clean. Set aside to cool completely before removing from the pan.
- Run a knife along the sides and center of the pan to loosen the cake from the pan. Invert the cake onto a cake plate or platter. Sprinkle the crushed rose petals over the cake.