Dessert for 14
Orange Chiffon Cake with Meringue
This tall orange chiffon cake holds citrus filling and finishes with a baked meringue topping.
Typical price
$2.60for 4 servings
$0.65 per serving$2.60 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: cookingclassy.com
- 250 minstart to table
- Involveddifficulty
- 14servings as written
- $typical cost tier
AmericanVegetarianBudgetDesserts
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Oranges$1.49/lb typical | a little | $0.10Typical price |
| Juice, soda and mixers$0.04/oz typical | 13 oz | $0.51Typical price |
| Eggs$0.30 each typical | 16 | $4.80Typical price |
| Butter$0.40/oz typical | 2 oz | $0.80Typical price |
| Total for the servings shown | $9.09 | |
Pantry staples you likely have
Sugar and brown sugarCornstarch, vanilla, yeast, cocoaBaking powder and sodaFlourOlive and cooking oil
Not included in the cost.
Ingredients
- 2/3 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 1/8 tsp salt
- 2 1/2 tsp grated orange zest
- 2/3 cup fresh orange juice
- 2 tbsp fresh lemon juice
- 4 large egg yolks
- 1 large egg
- 4 tbsp unsalted butter
- 1 1/3 cups granulated sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 1/2 cups cake flour
- 1/2 cup canola oil
- 5 large eggs
- 2 tbsp orange zest
- 3/4 cup fresh orange juice
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
- 6 egg whites
- 1 1/2 cups granulated sugar
- 1/4 tsp cream of tartar
Steps
- Whisk two-thirds cup sugar, cornstarch, salt, orange zest, orange juice, lemon juice, egg yolks, and one egg in a saucepan.
- Cook the filling over medium heat for 6 to 8 minutes, stirring constantly until thick, then stir in the butter and cool it for 30 minutes.
- Heat the oven to 325 F and whisk the remaining sugar, baking powder, salt, cake flour, oil, five eggs, orange zest, orange juice, and vanilla until smooth.
- Beat six egg whites with one-half teaspoon cream of tartar until foamy, gradually beat in one and one-third cups sugar, and fold the whites into the batter.
- Pour the batter into an ungreased 10-inch tube pan and bake for 50 to 55 minutes, until firm and at least 165 F in the center.
- Cool the cake upside down for 90 minutes, remove it from the pan, split it horizontally, and spread the cooled filling between the layers.
- Beat the remaining egg whites with one-quarter teaspoon cream of tartar, gradually add the remaining sugar, spread the meringue over the cake, and bake at 350 F for 12 to 15 minutes until browned and firm.
Swaps
- Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
Main ingredient on sale this week? See what to make with eggs on sale.
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