Ease of preparation
Orange chiffon cake
- 7 eggs, separated
- ½ cup (120 ml) vegetable oil
- 1/3 cup (80 ml) water
- ½ cup (120 ml) orange juice
- 1 tablespoon (15 ml) orange zest
- 1 teaspoon (5 ml) vanilla
- 3 cups (720 ml) cake flour
- 1 2/3 cups (400 ml) sugar, divided
- 3 teaspoons (15 ml) baking powder
- ½ teaspoon (2.5 ml) salt
- 1 teaspoon (5 ml) cream of tartar
Orange meringue buttercream
- 4 cups (960 ml) butter, room temperature
- 8 cups (1.9 l) icing sugar
- ½ cup (120 ml) pasteurized egg whites
- ½ cup (120 ml) whipping cream
- 2 teaspoons (10 ml) vanilla
- 2 tablespoons (30 ml) orange zest
- ¼ teaspoon (1 ml) salt
- 2/3 cup (160 ml) water
- 3 cups (720 ml) sugar
- ¾ cup (180 ml) corn syrup
- ¼ teaspoon (1 ml) salt
- 1 teaspoon (5 ml) cherry extract
- Red liquid food colouring
- 2 wooden spoons
- Floor covering
- Wire whisk with the metal loops clipped and straightened
- Piping bag
- Assorted candies, for filling cake
To make chiffon cake
- Preheat oven to 350 F (175 C).
- Whisk together egg yolks and vegetable oil. Add water, orange juice, orange zest, and vanilla and whisk to incorporate.
- In a separate bowl, sift together flour, 2/3 cup (160 ml) of sugar, baking powder, and salt. Gradually sift flour mixture into egg yolk mixture, stirring to combine.
- Add egg whites and cream of tartar to a bowl. Beat until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Carefully fold egg white mixture into flour mixture.
- Pour into 2 cake tins lined with parchment paper. Bake for 30-45 minutes, or until a toothpick inserted into the centre comes out clean.
- Invert cakes to cool.
- Run a knife around the cake tins to dislodge cakes. Level cakes but cutting off tops, then slice each in half horizontally.
To make meringue buttercream
- Whip butter and icing sugar together until smooth. Pour in pasteurized egg whites in a thin stream and continue whipping.
- Add whipping cream and continue whipping. Add vanilla, orange zest, and salt and mix just until incorporated.
To make cotton candy
- Suspend 2 wooden spoons 1 foot apart on the countertop by placing the end of the wooden spoons under something heavy to hold them in place.
- Put floor covering on floor underneath spoons.
- Pour water in a saucepan and add sugar, corn syrup, and salt. Heat over medium, stirring until sugar has melted. Once the temperature has reached 320 F (160 C), pour the mixture into a shallow glass bowl.
- Add cherry extract and a small amount of food colouring and stir to mix in.
- Working quickly but carefully, dip the tines of the clipped whisk into the mixture. Wave the whisk back and forth above the suspended wooden spoons – the candy should fall in thin strands onto the spoon handles. (If the mixture hardens before you are finished, reheat it in the microwave for a few minutes.)
- Collect the strands and form them into a ball. Repeat until sugar has been used up.
- Set cotton candy balls aside.
- Using a round cookie cutter, cut the centre out of 3 layers of the cake, leaving 1 layer untouched. Spread frosting onto each layer of cake with the centre removed and stack them. Fill hollow centre with candy.
- Place the last level of cake on top (the one without a hole in the middle).
- Crumb coat cake. Pipe a vertical ruffle pattern on cake. Place lollipops and cotton candy balls on top.