Corn Flour and Orange Blossom Chiffon Cake

By therman

Sunset

Ingredients

• FOR CAKE
• 1 cup (200 g) sugar, divided
• 1 cup (120 g) corn flour
• 1/2 cup (80 g) white rice flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 5 large egg yolks
• 1/2 cup flavorless vegetable oil, such as corn or safflower
• 1 or 2 organic or unsprayed oranges
• 8 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 3 tablespoons lemon juice
• 1/2 cup (6 oz.) light, floral honey, such as orange blossom
• Generous 1 tsp. orange-flower water*
• For topping
• 5 ounces crème fraîche
• 1/2 cup heavy whipping cream
• 1 tablespoon sugar

Preparation

Step 1

1. Put sugar into a large mixing bowl, then set aside 1/4 cup. "You need a really big bowl to give you enough room, later, to fold the batter without deflating it." Weigh in or add corn and rice flours to bowl. Add baking powder and salt, then egg yolks, oil, and 1/2 cup water. Add zest of 1 orange and whisk to blend thoroughly. Set batter aside 15 minutes to hydrate corn flour.

2. Meanwhile, position a rack in lower third of oven and preheat oven to 325°.

3. Combine egg whites and cream of tartar in bowl of a stand mixer. Using whisk attachment, beat whites on medium-high until they're creamy white and the beater leaves tracks. Slowly sprinkle in remaining 1/4 cup sugar, beating on high speed just until egg whites hold a firm peak when you lift the beater (they should not be dry). "If you're in doubt, think about the egg whites as balloons. The more beaten and expanded they are, the more likely they are to break in the oven (since the heat will expand them even more). Underbeating is better than overbeating."

4. Scrape half of egg whites onto corn-flour batter and fold in until they are partially blended, using this gentle technique to keep from deflating the whites: "Cut down the center with your spatula, scrape under the batter and up the sides of the bowl, and then lift the batter and let it drop over on itself." Fold in remaining egg whites just until batter looks blended. Scrape batter into a 10-in. (10 to 12 cup) tube pan with removable bottom (ungreased) and spread evenly. "An ungreased tube pan lets the batter climb the sides."

5. Bake until top of cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes.

6. Meanwhile, squeeze enough orange juice to measure 6 tbsp. In a small bowl, stir orange juice, lemon juice, honey, and orange-flower water together.

7. When the cake is done, set the pan on a rack. Immediately slide a very thin spatula around sides of pan, and a thin skewer around center tube, to detach them. Poke cake all over with skewer and slowly spoon orange mixture over cake, letting it sink into holes and run over the sides. Let cake finish cooling in pan.

8. To remove cake from pan, lift tube, then slide a thin spatula between cake and removable bottom, pressing against the bottom to avoid tearing cake. Lift cake off bottom: Cut a manila folder in half crosswise, then slide on either side of cake between pan bottom and cake. Or, use two metal bench scrapers. Slide your hands underneath the folders or scrapers, and lift cake off tube to a serving platter. Top with whipped cream topping and candied orange zest, and slice with a serrated knife.




For topping:
In a bowl, whip crème fraîche and whipping cream with sugar until soft peaks form. Top with candies lemon peel.