Orange Chiffon Cake and Blackberry Sauce

With Valentine’s Day coming up, I figured I’ll take a little break from all the CNY treats to post this recipe which I made over Christmas and again in January for a birthday party. The fresh flavors were a welcome change to all the chocolate desserts during the holiday season…so, if you’re looking for something not chocolaty to make this Valentine’s, give this a try. The Orange Chiffon turned out light and refreshing – every bite reminded me of warm, sunshiny days :-D and it paired deliciously with the Blackberry Sauce. Enjoy!

Orange Chiffon Cake
~slightly adapted from Little Corner of Mine Pandan Chiffon Cake recipe. I’ve tried other chiffon cake recipes but I always go back to hers!

1¾ cups all-purpose flour
1¼ cups sugar, divided
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons orange zest
6 extra-large eggs, separated
½ cup vegetable oil
¾ cup freshly squeezed orange juice
½ teaspoon cream of tartar

  1. Adjust oven rack to the middle position and heat oven to 350ºF.
  2. Whisk flour, ½ cup sugar, baking powder, salt, and zest together in a large bowl.
  3. In a separate bowl, whisk egg yolks, oil, and orange juice together.
  4. With an electric mixer, whip egg whites and cream of tartar on medium-low speed until foamy. Then increase mixer speed to medium-high and whip the whites until soft mounds form. Gradually add the remaining ¾ cup sugar and continue to whip until stiff peaks form.
  5. Whisk egg yolk mixture into flour mixture until smooth. Fold ⅓ of the whipped egg whites into the batter with a large rubber spatula until combined. Then carefully fold in the remaining egg whites.
  6. Pour batter into an ungreased tube pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean. Invert cake pan and let cake cool completely. To remove the cake, run a small, thin-blade knife around the edge (including around the tube) and bottom of the cake and gently tap to loosen it. Serve.
Alex went to town with the zester
Wonderful, fragrant orange zest
Getting the dry ingredients
Whip egg whites until stiff
Whisk egg yolk mixture into flour mixture until smooth
Fold in whipped egg whites
Pour into ungreased tube pan
Right out of the oven
Ta da!
Light and tender
Delicious even without the sauce!

Blackberry Sauce

2 (18-ounce) packages fresh blackberries, picked through (bought ours from Costco)
½ cup orange juice
½ cup honey
2 tablespoons cornstarch
2 tablespoons water

  1. Wash/rinse berries and spread them out on a plate or baking sheet lined with a couple sheets of paper towel.
  2. Reserve ⅓ of the berries (just eyeballing the amount is fine), and place remaining berries in a large, heavy-bottomed saucepan with orange juice and honey. Bring mixture to a boil. Then, reduce heat to medium or medium-low and simmer until berries are soft and falling apart, about 5 to 7 minutes.
  3. Dissolve cornstarch in 2 tablespoons water and stir into berry mixture. Bring mixture to a boil and cook, stirring constantly for about a minute (to remove the taste of the cornstarch).
  4. Remove saucepan from heat and strain berry mixture, forcing as much of the pulp as possible through the strainer using the back of a wooden spoon. Discard contents in the strainer.
  5. Add reserved berries to sauce and stir to combine. Cool, and store covered in the fridge.
Blackberries, orange juice, and honey
Bring to a boil and then reduce heat and simmer
The sauce is ready to be strained
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7 Replies to “Orange Chiffon Cake and Blackberry Sauce”

  1. […] note that this blackberry sauce is not the same as the one in the Orange Chiffon Cake post. This recipe is lightly adapted from the Blueberry Sauce recipe in The Professional Pastry […]

  2. […] who knows what you’ll get. :D For step-by-step pictures of part of the recipe, refer to the Orange Chiffon Cake […]

  3. […] step-by-step pictures, you can refer to the Orange Chiffon Cake post. If you want to take a look at pictures of my (not very pretty) first pandan chiffon cake, […]

  4. […] step-by-step pictures, you can refer to the Orange Chiffon Cake post.   For the berries and cream   2 pounds strawberries, hulled and sliced thick ½ cup sugar […]

  5. […] For step-by-step pictures, you can refer to the Orange Chiffon Cake post. […]

  6. […] who knows what you’ll get. :D For step-by-step pictures of part of the recipe, refer to the Orange Chiffon Cake […]

  7. […] note that this blackberry sauce is not the same as the one in the Orange Chiffon Cake post. This recipe is lightly adapted from the Blueberry Sauce recipe in The Professional […]

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