Orange Chiffon Cake with Orange Icebox Pie Filling 2-1/2 cups sifted cake flour 1 tablespoon baking powder 1 teaspoon salt 1-1/3 cups sugar 1/2 cup vegetable oil 5 large eggs, separated 3/4 cup orange juice 3 tablespoons grated orange rind 1/2 teaspoon cream of tartar Orange Icebox Pie Filling Orange Buttercream Frosting* Orange Buttercream Frosting* 1/2 cup butter, softened 1 (16-ounce) package powdered sugar 3 tablespoons orange liqueur 2 tablespoons grated orange rind 1 drop red liquid food coloring 1 drop yellow liquid food coloring 3 tablespoons milk 1 teaspoon vanilla extract Preparation Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar, beating at low speed until blended. Add orange liqueur, orange rind, food coloring, milk, and vanilla, beating until blended. Gradually add remaining powdered sugar. Yield 2 1/2 cups Combine first 4 ingredients 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. Yield Makes 12 to 16 servings Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page