A friend wanted to get together during spring break to learn how to bake a cake. He suggested a chiffon cake, so naturally, I picked Rose’s orange glow chiffon. I’m glad he asked for this one, because I never thought I would like chiffon cakes. I always imagined them to be like the overly sweet angel food cakes that are sold in grocery stores. Instead, the chiffon cake had a very spongy texture reminiscent of my favorite sponge cakes from my local Chinese bakeries.
Being citrus season in California and being blessed with such a diversity of citrus fruits, I made the chiffon cake with everything ORANGE: bergamot juice and zest, orange juice (my friend’s homegrown fruits), Grand Marnier, orange blossom water, and candied clementine peels. The cake had a wonderful, complex orange flavor!
Here are the pictures!