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    Home » Type » Desserts » Cakes and Cupcakes

    Orange Chiffon Layer Cake with Almond-Orange Italian Meringue Buttercream

    Published: Mar 21, 2016 · Modified: Jan 21, 2022 by Faith · This post may contain affiliate links · 19 Comments

    Orange Chiffon Layer Cake with Almond-Orange Italian Meringue Buttercream has a light and springy, yet moist and tender crumb, and the cake's lightness is balanced perfectly by the buttercream's richness.

    Orange Chiffon Layer Cake with Almond-Orange Italian Meringue Buttercream 1

    Growing up, my mom made orange chiffon cake in the shape of a lamb every single Easter. It was frosted with vanilla buttercream and coated in coconut, and she used black jelly beans for the eyes. If I remember correctly, a few years she even dyed coconut green so the little lamb could rest on a bed of grass, and also placed a few robin’s egg candies around for color.

    It was beautiful; an heirloom recipe that my mom got from her grandmother, and my mom used her grandmother’s lamb-shaped mold to make it. The only problem was that I didn’t care much for the cake itself! Until somewhat recently, I've never had much of a taste for citrus-flavored sweet treats; as an adult I discovered how lovely and refreshing they can be.

    Orange Chiffon Layer Cake with Almond-Orange Italian Meringue Buttercream 2

    This cake in particular is a dream. It has a light and springy, yet moist and tender crumb. Chiffon cakes are more traditionally baked in a tube pan so they’re tall with a hole in the center, but I wanted a layer cake so I could lavish it with frosting. Here the cake’s lightness is perfectly balanced by the richness of Italian meringue buttercream. I went with “naked-style” frosting (aka lightly frosted) on the outside, but this recipe does make enough buttercream for a generous center layer.

    Ingredients

    I used Bob’s Red Mill Organic Unbleached White All-Purpose Flour for this recipe, which is my favorite type of flour when I’m doing traditional baking with wheat flour. I’ve consistently found it to be top-quality, yielding wonderful results every time for a variety of baked goods like cookies, cakes, muffins, and pie crust.

    Orange Chiffon Layer Cake with Almond-Orange Italian Meringue Buttercream 3

    I like to add a handful of blackberries to the center of the cake, for both a pop of color and sweet/tart flavor, and then a few more berries on top of each slice makes a lovely garnish for serving. If you prefer, you could add a sprinkling of coconut and use that as garnish instead. Or for a richer, more decadent twist, you could use whipped chocolate ganache for the center layer and drizzle chocolate ganache on top.

    Of course this cake would be perfect for Easter dessert, but I think it’s wonderful for any springtime celebration.

    Orange Chiffon Layer Cake with Almond-Orange Italian Meringue Buttercream 4

    Print
    Orange Chiffon Layer Cake with Almond-Orange Italian Meringue Buttercream
    Prep time:  45 mins
    Cook time:  25 mins
    Total time:  1 hour 10 mins
    Yield: 1 (9-inch) cake with 2 layers, about 16 servings
     
    This cake has a light and springy, yet moist and tender crumb and the cake's lightness is balanced perfectly by the buttercream's richness.
    Ingredients
    Cake:
    • 4 large eggs, separated into yolks and whites (at room temperature)
    • ¼ teaspoon cream of tartar
    • 1¼ cups (250 g) sugar
    • ½ cup (120 ml) avocado oil or light olive oil
    • ½ cup (120 ml) fresh-squeezed orange juice
    • ¼ cup (60 ml) milk (I used whole milk)
    • 2 to 3 tablespoons fresh orange zest
    • 1 teaspoon pure vanilla extract
    • 2¼ cups (287 g) Bob’s Red Mill Organic Unbleached White All-Purpose Flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    Buttercream:
    • 2 large egg whites (about 60 to 65 g), at room temperature
    • 1 pinch salt
    • 1 pinch cream of tartar
    • ¾ cup (150 g) sugar
    • 3 tablespoons water
    • ½ lb/225 g (2 sticks) unsalted butter, at room temperature
    • ½ teaspoon pure vanilla bean paste
    • ¼ teaspoon pure almond extract
    • ⅛ teaspoon pure orange extract (or ½ teaspoon fresh orange zest)
    Other:
    • Butter, to grease the cake pans
    • Flour, to dust the cake pans
    • A handful of fresh blackberries or raspberries, for the middle (optional)
    Instructions
    1. For the cake, preheat the oven to 350F. Butter 2 (9-inch) round cake pans, add a sprinkling of flour, rotate the pans around to coat the inside, and tap out any excess.
    2. Use a handheld electric mixer to beat the 4 egg whites and cream of tartar in a large bowl until they form stiff peaks; set aside for now.
    3. In a separate bowl, beat the egg yolks, sugar, oil, orange juice, milk, orange zest, and vanilla for about 3 minutes.
    4. Sift the flour, baking powder, and salt into the egg yolk mixture all at once, and stir to combine, being careful not to over-mix.
    5. Add ¼ of the egg whites and stir to fully incorporate. Fold in the remaining egg whites with a rubber spatula ¼ at a time (fold only in 1 direction and be careful not to over-mix; seeing some streaks of egg whites in the batter is better than over-mixing).
    6. Pour the batter into the prepared pans and bake them both on the middle rack of the oven until they’re golden and a toothpick inserted inside comes out clean or with just a couple crumbs, about 25 minutes, rotating the pans once halfway through. Cool completely before frosting.
    7. For the buttercream, put the egg whites into a stand mixer fitted with the whisk attachment and have them ready to go. Get the salt and cream of tartar out and have them nearby. Set aside for now.
    8. Heat the sugar and water in a small saucepan over medium heat. Don’t stir, but you can swirl the pan around to help the sugar dissolve if you like.
    9. Once the sugar syrup reaches 230F, start beating the eggs. When the eggs are foamy, add the salt and cream of tartar, and continue beating until they form stiff peaks.
    10. Meanwhile, continue cooking the sugar syrup. The temperature of the sugar syrup should reach 240F around the same time that the egg whites are beaten to stiff peaks. At this point, add the sugar syrup to the egg whites in a steady stream with the mixer on high, and continue beating on high until the mixture is cool (touch the bottom of the bowl to check), about 5 to 7 minutes.
    11. Beat in the butter about 1 tablespoon at a time until fully incorporated, and then beat in the vanilla bean paste, almond extract, and orange extract. If the mixture looks curdled, keep beating until smooth.
    12. Layer the cake and frost it with the buttercream, adding a handful of berries to the center of the cake if desired.
    13. Store leftovers covered in the fridge for up to 5 days; let the cake come to room temperature before serving because the buttercream will stiffen in the fridge.
    3.3.3070

    Disclosure: I’m thrilled to partner with Bob’s Red Mill as a brand ambassador. I received the Bob’s Red Mill product that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.

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    Reader Interactions

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      Recipe Rating




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    1. Jenny says

      June 28, 2016 at 4:52 pm

      Came across your blog while looking for an Orange Italian Meringue Buttercream. This cake looks lovely!

      Reply
    2. Marissa says

      March 30, 2016 at 6:03 pm

      Such a gorgeous cake, Faith! This is a must try dessert for spring!

      Reply
    3. Kevin | Keviniscooking says

      March 30, 2016 at 3:29 pm

      This one sounds dreamy indeed and that frosting intrigues me. Reading the instructions made me salivate. :)

      Reply
    4. Kate says

      March 30, 2016 at 9:14 am

      This is simply gorgeous! I love the flavors here and how light and fluffy it looks, perfect for any spring celebration!

      Reply
    5. Bethany @ athletic avocado says

      March 24, 2016 at 4:34 pm

      What a beautiful elegant cake! To be honest, I was never a fan of citrus until this year, no I prefer it over chocolate!

      Reply
    6. Rose | The Clean Dish says

      March 24, 2016 at 8:56 am

      My mom also made lamb shaped cake! I don't remember what it tasted like but it was our Easter highlight each year. Such fond memories! Your cake looks divine! I wish I could stuff my face with a few slices right now (for breakfast heh). Just gorgeous, Faith!

      Reply
    7. Kelly @ Nosh and Nourish says

      March 22, 2016 at 9:36 pm

      This cake is pure perfection! I love Bob's!! And have been experimenting recently with their 1:1 Gluten-free Baking Flour --- and have been totally impressed!

      Reply
    8. Angie | Big Bear's Wife says

      March 22, 2016 at 9:31 pm

      I totally pictured that lamb cake in my head and I bet it was so perfect for Easter. I've never made a chiffon cake but it sounds wonderful!

      Reply
    9. Mary says

      March 22, 2016 at 7:39 pm

      Can you provide high altitude adjustments? This looks delicious!

      Reply
      • Faith says

        March 24, 2016 at 8:16 am

        Mary, Thanks so much! I don't live in a high altitude so I don't have the opportunity to test it, but if you're interested, this post from The Kitchn gives a lot of helpful tips for high altitude baking.

        Reply
    10. Renee - Kudos Kitchen says

      March 22, 2016 at 11:56 am

      Remember when lamb cakes were all the rage? I always used to feel so bad for that little lamb when he was cut down the middle and served up on a plate. I much prefer your version of an Easter cake. The citrus flavor sounds wonderful and the blackberries you've added to the center are the perfect touch.

      Reply
    11. Kimberly @ The Daring Gourmet says

      March 21, 2016 at 7:50 pm

      This looks and sounds divine! Almond-orange is such a delicious combination!

      Reply
    12. Heather | All Roads Lead to the Kitchen says

      March 21, 2016 at 6:36 pm

      This is gorgeous, I love the minimal frosting on the outside, that slice looks like it has just the right amount with the center layer - and those berries. Totally my kind of cake!

      Reply
    13. Laura (Tutti Dolci) says

      March 21, 2016 at 5:33 pm

      What a beautiful cake, Faith! I'm absolutely smitten with that buttercream too!

      Reply
    14. lauren Kelly Nutrition says

      March 21, 2016 at 3:28 pm

      Just simply perfect. I am a self professed buttercream addict (everything in moderation, right?) and this sounds delicious!

      Reply
    15. Ashley @ Wishes and Dishes says

      March 21, 2016 at 1:54 pm

      Great minds think alike with the Bob's Red Mill today - their flour really is the best! Love this cake - just so elegant!

      Reply
    16. Stephanie says

      March 21, 2016 at 9:36 am

      This cake sounds scrumptious, and it looks so light and moist!

      Reply
    17. Debra M Spivey says

      March 21, 2016 at 8:29 am

      This looks so pretty and I bet it tastes just as good as it looks!

      Reply
    18. Rosa says

      March 21, 2016 at 5:10 am

      A beautiful cake! Lovely flavours.

      Cheers,

      Rosa

      Reply

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    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

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