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Orange & poppyseed chiffon cake
Orange & poppyseed chiffon cake
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Prep Time:
35 minutes
Cook Time:
75 minutes
Total Time:
110 minutes
Delicious chiffon cake with zesty orange and poppyseed flavors.
Ingredients:
  • 400ml orange juice (see note)
  • 7 eggs, separated
  • 330g (1 1/2 cups) caster sugar
  • 1 orange, zested
  • 40g (1/4 cup) poppyseeds
  • 1.25 gm cream of tartar
  • 300g (2 cups) self-raising flour, sifted
  • 430ml (1 3/4 cups) thickened cream
  • 350g jar lemon curd (see note)
  • Candied orange zest, optional, to serve (see note)
Instructions:
  • To prepare the oven, move the shelf to the lowest position and place a tray on it. Preheat the oven to 190C. In a small saucepan, bring the orange juice to a boil over medium-high heat and simmer for 10 minutes until reduced by half. Allow it to cool before using.
  • Whisk egg yolks and 165g (3/4 cup) sugar until thick and pale using an electric mixer, about 3 minutes. In a jug, combine 180ml (3/4 cup) orange juice, oil, zest, and poppyseeds. Slowly incorporate into the egg yolk mixture and whisk until just combined. Transfer the mixture to a large bowl.
  • With an electric mixer, beat egg whites in a clean bowl until foamy, mix in cream of tartar, and continue beating until soft peaks form. Slowly add the remaining 165g (3/4 cup) sugar and beat until stiff and glossy.
  • Incorporate flour into egg yolk mixture using a wire whisk. Gently fold meringue into the batter in 2 batches until combined. Pour the batter into an ungreased pan, level with a spoon, and bake for 10 minutes. Reduce temperature to 170C and bake for an additional 50 minutes or until a skewer inserted into the center comes out clean. Cover the top with foil after 30 minutes to prevent over-browning.
  • Invert the cake pan right away and place the central tube over an upturned funnel or full wine bottle. Let the cake cool completely while inverted.
  • Flip the cake pan right-side up and glide a flexible knife or spatula around the inside edge of the pan. Gently remove the cake and carefully separate it from the base of the pan using a knife. Flip the cake onto a cutting board and slice it horizontally with a serrated knife.
  • Whip together cream and 200g (2/3 cup) lemon curd with an electric mixer until stiff peaks form. Place cake base on a platter, spread slightly more than half of the lemon cream on the base, top with the other cake layer, then spread the remaining lemon cream on top.
  • Spoon the rest of the lemon curd over the top, gently swirling it into the cream. Sprinkle with candied orange zest, if desired.

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