Honeybell Orange Chiffon Cake Recipe

Save a couple of your delectable Honeybells to go into this knockout dessert! Perfect for teatime or with your afternoon coffee, our Honeybell Orange Chiffon Cake pairs the vibrant, sweet-and-tangy flavor of Pittman & Davis Honeybells or Pittman & Davis Golden Honeybells with the spicy warmth of ground cinnamon.

Moist, flavorful and lightly sweet as well as delightfully citrusy, this delightful dessert is a delicious and beautiful way to brighten up a winter day. Perfect for when you have guests, you can dress up this gorgeous cake by adding curly ribbons of Honeybell peel or think slices of juicy Honeybell atop the powdered sugar glaze.

Ingredients:

For the cake:

• 2 Pittman & Davis Honeybells OR Golden Honeybells, zested and juiced
• 7 large eggs, separated and at room temperature
• 2 c. all-purpose flour
• 1½ c. granulated sugar
• 3 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. salt
• ½ c. canola oil
• 2 tsp. vanilla extract or orange extract
• ½ tsp. cream of tartar
• 1 c. powdered sugar
• 1 Tbsp. heavy cream

Directions:

1. Move oven rack to lowest position and preheat oven to 325°
2. Separate eggs, placing yolks in one bowl and whites in another. Set aside.
3. In a large bowl, sift together flour, granulated sugar, baking powder, cinnamon and salt. Set aside.
4. Mix ¾ cup Honeybell or Golden Honeybell juice, oil, 4 teaspoons of zest, and the extract in with the egg yolks. Pour into flour mixture and mix until well blended.
5. Add cream of tartar to egg whites and beat until stiff peaks form using a stand mixer (about 4 minutes). Gently fold into batter until combined (batter should be very light and fluffy).
6. Pour batter into a tube pan with a removeable pattern (pan does not need to be prepared first). Bake cake until top springs back when touched (about 50 minutes).
7. Immediately invert pan and let rest upside down on three glasses. Allow cake to completely cool, then turn right side up and slide a knife around sides and center of pan to loosen. Remove to a cake plate.
8. Whisk together powdered sugar, ½ teaspoon of zest and one tablespoon of juice. Whisk in heavy cream until well blended, then drizzle over cake. Serve immediately. Leftovers can be stored at room temperature in an airtight container.