EASTER ORANGE-CHIFFON CAKE
This fun Easter basket is really a cake in disguise.
Prep: 22 min Bake: 1 hr Total Cost (frosted cake without
You can serve this cake simply frosted or you can make
our flight-of-fancy Easter basket.
With our easy-to-follow directions and Cooking Lesson
(bottom) you won't be a basket
case making our basket cake.
Planning Tip: The unfrosted cake can be made up to 3
days ahead or frozen up to a
month. The frosted and decorated cake can be made up
to 1 day ahead.
1 cup egg whites (from 7 large eggs), at room temperature
2 tablespoons plus 1 1/3 cups sugar
1 tablespoon freshly grated orange peel
3/4 cup fresh orange juice
1/3 cup vegetable oil
Yolks from 4 large eggs
1 teaspoon orange extract
2 1/4 cups cake flour (not self-rising) or 2 cups all-purpose
1 tablespoon baking powder
1/2 teaspoon salt
FROSTING (see Note)
3 3/4 cups confectioners' sugar
1 stick (1/2 cup) butter or margarine (not spread),
at room temperature
1/4 cup water
3/4 teaspoon orange extract
4 drops yellow food coloring
2 drops red food coloring
Easter Basket (directions follow)
1. Heat oven to 325 F. Have a 9- to 10-inch tube pan
ready. If pan has a removable
bottom, do nothing to it. If not, lightly grease and
line bottom with waxed paper. Lightly
grease paper (don't grease pan sides).
2. Cake: Beat egg whites in a large bowl with an electric
mixer on medium speed until
frothy. Increase mixer speed to high, gradually adding
the 2 tablespoons sugar. Beat until
whites greatly increase in volume, are thick and glossy,
and stiff peaks form when
beaters are lifted.
3. In another large bowl, with electric mixer on medium
(no need to wash beaters), beat
remaining 1 1/3 cups sugar, the orange peel and juice,
oil, egg yolks and orange extract
until well blended. With mixer on low, gradually beat
in flour, then baking powder and
salt until batter is smooth.
4. Stir about 1/3 the whites into batter. Pour batter
over remaining whites and gently stir
(fold) with a rubber spatula until no white streaks
5. Scrape into tube pan and smooth top. Bake 1 hour
or until a pick inserted near center
of cake comes out clean. Invert tube pan on a wire rack
or hang on the neck of a glass
bottle. Let cool completely.
6. Run a knife around edges and tube and remove pan.
Loosen and remove bottom, or
peel off paper. (Cake can be covered and refrigerated
up to 3 days or wrapped airtight and
frozen up to 1 month.) Place cake right-side up on serving
7. Frosting: Beat confectioners' sugar, butter, water
and extract in a medium-size bowl
with electric mixer on medium speed 1 minute until fluffy.
Beat in food color, 1 drop at
a time. Spread evenly over cake including inside of
* Serves 12. Per serving: 476 cal, 5 g pro, 80 g car,
16 g fat, 92 mg chol with butter, 71 mg
chol with margarine, 328 mg sod. Exchanges: 1 starch/bread,
4 1/2 fruit, 1 medium-fat
meat, 2 1/2 fat
NOTE To save time, you can use 2 cans (16 ounces each)
ready-to-spread vanilla frosting.
Scrape frosting into a medium-size bowl. Stir in 1 1/4
teaspoons orange extract and food
coloring (see directional) until smooth and evenly tinted
a pale orange. Proceed as
1 Easter Orange-Chiffon Cake, frosted just before decorating
24 anisette sponge cookies (not anisette toast)
18 red licorice (strawberry) twists (each at least
5 inches long)
Wire clothing hanger, straightened and cut to 25 inches
One 32-inch length and two 15-inch lengths of ribbon
about 3/4-inch wide
1 cup sweetened flaked coconut
1 drop green food coloring
Pastel-colored jelly beans
1 sugar-coated chocolate egg
1. Cut flat bottom off each sponge cookie (see Cooking
Lesson, below). Turn cut-side
down, rounded side up and cut in half from top to bottom.
Trim each half, leaving a
1/4-inch-thick curved crust. Cut 1/2 inch from both
ends (you'll have 48 two
3-inch-wide arches, a few more than needed).
2. Trim 15 licorice twists until 1/2 inch higher than
cake. To make basket, press 1 licorice
twist (post) against frosting. Starting at base of cake,
place 3 sponge-cookie-arches evenly
spaced over the post, gently pressing ends of cookies
into frosting. Add second post as
shown. Repeat with 2 cookie-arches creating a woven
effect. Repeat around cake,
trimming last cookie-arches if necessary to fit.
3. To make handle, bend wire hanger in a curve until
ends are 8 inches apart. Cut both
ends off remaining 3 licorice twists. Thread twists
onto hanger leaving 3 1/2-inches
hanger exposed on both ends. Stick ends into cake.
4. Weave the long ribbon through tops of licorice posts.
Tie shorter pieces in bows
around ends of handle.
5. Put coconut into a plastic food bag. Add green food
coloring and shake until coconut is
evenly tinted. Sprinkle a border around top of cake.
Fill center hole of cake and coconut
border with jelly beans. Set sugar-coated egg in middle.
COOKING LESSON: Basket Weave with Cookies
1. Cut each sponge cookie lengthwise in half. Cut the
curved crust from each slice,
making crust about 3/8 inch thick. You will use the
curved crust for the basketwork.
Trim 1/2 inch from each end of curve (you'll have 48
2. To make basket weave, press 1 licorice twist (post)
against frosting. Starting at base of
cake, place 3 curved crusts evenly spaced over the post,
gently pressing ends of crusts
into frosting. Add second post. Repeat with 2 more pieces
of curved crusts, creating a
woven effect. Repeat around cake, trimming last pieces