I had decided to bake another Orange Chiffon cake but this time, without the cranberries (see my post on Orange Chiffon). I was basically inspired to try out the recipes from my new book - Martha's American Food. It is Stewart's latest book and my very thoughtful wife bought it and presented it to me as a birthday gift. Imagine how thrilled I was and by the way, this is not the first cook/baking book she had bought for me.
The photos of the chiffon cake was another push factor that made me want to try out the recipe. But as usual, I adapt recipes for reasons like availability of ingredients or to use up the remaining flour or oil in this case. So I conveniently replaced the plain flour with cake flour and the safflower oil with vegetable oil.
I do not intend to post the recipe here for copyright issues but if you would like to have it, do drop me a comment. But at this juncture, I should say I was a little apprehensive when the recipe calls for cold water to be added. The result was:
|Orange Chiffon Cake with powdered sugar|
The cake was fabulous as seen above. Height wise, it was perfect. I dusted powdered sugar to add a little sweetness to the cake. To replicate the cakes shown in book, I served my slices with the recommended whipped cream and candied orange zest.
|With whipped cream, candied zest and mini choco chips|
I decided to add color too by placing some Hersey's mini chocolate chips at the sides. Honestly (I mentioned about adapting recipes above), I had forgotten to throw in the mini chips into the batter before baking. I would then be able to call it my Orange Choco Chip Chiffon Cake. But viola, I had the perfect Orange Chiffon cake!