It is my utmost desire to post on this meticulously-unmaintained site recipes with ingredients I have not posted before. So I give to you today a recipe for a chiffon cake flavored with freshly squeezed orange juice accompanied with freshly scraped off zest.
Around this time last year I was thinking of how utterly lovely it would be to have a piece of citrusy goodness that is the epitome of airy perfection in the form of a chiffon cake.
So, around this time last year I made the chiffon cake of citrusy goodness.
And I took pictures of said cake of citrusy goodness.
But, unfortunately, the pictures never saw the light of day. Never made the treacherous jump from my sad, barely used SD card on to my computer. And then, as it frequently happens I completely forgot about the pictures. Till today. When I finally have a weekend off. And I finally have the time to go through the pictures and I thought it would just be wrong to not share this with you all.
So here it is. My recipe for an orange chiffon cake. Correction. The only recipe you’ll ever need for an orange chiffon cake. A year late but as solid a recipe as any. A cake with deliciously moist crumbs that keeps wonderfully at room temperature for a few days and can also be frozen wrapped tightly in clear wrap for a month.
p.s. The recipe is also kid approved. My very talented yet very picky niece loved it and yours will too.