Orange Chiffon Cake with Orange Icebox Pie Filling
Ingredients:
| 2½ cups | sifted cake flour |
| 1 tablespoon | baking powder |
| 1 teaspoon | salt |
| 1-1/3 cups | sugar |
| ½ cup | vegetable oil |
| 5 | large eggs, separated |
| ¾ cup | orange juice |
| 3 tablespoons | grated orange peel |
| ½ teaspoon | cream of tartar |
| Orange Icebox Pie Filling: | |
| ¾ cup | milk |
| ¼ cup | cornstarch |
| 1 (14-ounce) can | sweetened condensed milk |
| 3 | large eggs |
| ½ cup | thawed frozen orange juice concentrate |
| 4 | drops yellow food coloring + 2 drops of red food coloring |
| 3 tablespoons | butter |
| 1 tablespoon | grated orange peel |
| Orange Buttercream Frosting: | |
| ½ cup | butter, softened |
| 1 (16-ounce) package | powdered sugar, divided |
| 1/3 cup | milk |
| 2 tablespoons | grated orange peel |
Directions:
Combine cake flour, baking powder, salt, and sugar in a mixing bowl. Make a well in center of flour mixture add oil, egg yolks, and orange juice. Beat at medium-high speed with an electric mixer 3 to 4 minutes or until smooth. Stir in rind.
Beat egg whites and cream of tartar at medium-high speed with an electric mixer until stiff peaks form. Gently fold into flour mixture. Spoon batter evenly into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes remove from pans, and cool completely on racks.
Spread Orange Icebox Pie Filling evenly between layers and on top of cake. Cover cake, and chill at least 4 hours.
Spread Orange Buttercream Frosting evenly around sides. (Cake may be frozen up to 1 month completely assembled.)
Note: Cake batter may be baked in 3 (10-inch) round cakepans or 2 (13- x 9-inch) baking pans for 15 minutes or until a wooden pick inserted in center comes out clean.
Orange Icebox Pie Filling:
Whisk together ¾ cup milk and ¼ cup cornstarch in a 3-quart heavy saucepan, whisking until cornstarch dissolves. Whisk in sweetened condensed milk and eggs until blended whisk in orange juice and, if desired, food coloring. Bring to a boil over medium heat, whisking constantly. (Mixture will begin to thicken when orange juice is first added, and then become thin again during first few minutes of cooking. It will thicken quickly as it comes to a boil.) Boil 1 minute, whisking constantly, or until mixture thickens. Remove mixture from heat, and whisk in butter and orange rind until smooth. Pour filling into a large bowl, and place bowl in a larger bowl filled with ice. Stir regularly until cold (about 10 minutes). Makes about 3 cups.
Orange Buttercream Frosting:
Beat butter at medium speed with an electric mixer until creamy gradually add 1 cup powdered sugar, beating at low speed until blended. Add milk, beating until blended. Gradually add remaining powdered sugar, beating until blended. Stir in grated orange rind. Makes about 2½ cups.