Orange Dream Chiffon Cake
Seald Sweet
5 Seald Sweet Navel or
Valencia oranges
2 1/4 cups cake flour
1 tablespoon baking
powder
3/4 teaspoon salt
1 3/4 cups granulated
sugar, divided
1/2 cup vegetable oil
5 large eggs, separated
2 large egg whites
1/2 teaspoon cream
of tartar
1 cup heavy cream
Preheat oven to 325°F.
Reserve 1 orange for garnish. From other oranges,
grate 3 tablespoons peel and squeeze 1 cup juice.
In a large bowl, stir together flour, baking powder,
salt and 1 cup sugar. Make a well in the center. Add
oil, egg yolks, 1 tablespoon orange peel and 3/4 cup
orange juice; whisk into dry ingredients.
In another large bowl, beat on high speed 7 egg
whites and cream of tartar until soft peaks form.
Sprinkle in 1/2 cup sugar, 2 spoonfuls at a time, and
beat until the whites peak. Gently fold into batter.
Pour into an ungreased 10-inch angel food cake pan.
Bake for 60-65 minutes, or until the top springs back
when touched. Invert cake and cool completely,
about 2 hours. Remove from the pan.
Beat cream on high speed, slowly adding 1/4 cup
sugar, 1/4 cup orange juice and 2 tablespoons grated
peel. Spoon frosting over cake. Garnish with orange
segments. Makes 10-12 servings.
Chocolate Cake with Berries
and Chocolate Shavings
Kirkland Signature
2 tablespoons
chocolate syrup
1 3-by-3-inch slice
Kirkland Signature
filled half-sheet
chocolate cake
3 raspberries
2 blackberries
1 ounce milk chocolate
(e.g., Hershey’s
Symphony bar)
Drizzle chocolate syrup onto a plate.
Place cake slice on the plate. Arrange berries next to
the cake.
Using a potato peeler, shave milk chocolate strips
onto the cake and berries. Makes 1 serving.
Tip: Blueberries and strawberries can also be used.
