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“A fabulous cake recipe I cut out of a magazine years ago. It is a chiffon cake with a rum sauce glaze. It takes time and effort but it is worth it.”
READY IN:
4hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 cup egg white (CAKE recipe)
  • 2 cups sifted all-purpose flour (sift flour before measuring)
  • 1 12 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 12 cup vegetable oil
  • 5 egg yolks, lightly beaten in a small bowl
  • 34 cup water
  • 3 tablespoons grated orange peel
  • 1 teaspoon vanilla extract
  • 12 teaspoon cream of tartar
  • 1 12 cups sugar (RUM SYRUP recipe)
  • 1 12 cups water
  • 1 unpeeled medium orange, sliced
  • 12 unpeeled lemon, sliced
  • 1 cup light rum (or amber)
  • 12 cup apricot preserves (APRICOT GLAZE recipe)
  • 12 tablespoon lemon juice (or orange juice)
  • 30 ounces can whole peeled apricots, drained and pitted (GARNISH)
  • 17 ounces can kadota figs, drained (GARNISH)
  • 13 cup pecan halves (or walnuts, GARNISH)
  • 1 cup heavy cream, whipped with 3 Tbs sugar and 1/2 tsp vanilla (GARNISH)

Directions

  1. To make chiffon cake: Let egg whites warm to room temperature in large bowl of electric mixer--about 1 hour.
  2. Preheat oven to 325*F. Sift flour with 1 1/2 cups sugar, the baking powder and salt into another large bowl. Make well in center.
  3. Add, in order, oil, egg yolks, 3/4 cup water, the orange peel and vanilla; beat with spoon until smooth.
  4. In large bowl of electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is slowly raised.
  5. Pour egg-yolk mixture gradually over egg whites; with rubber scraper or wire whisk, using an under-and-over motion, gently fold into egg whites just until blended.
  6. Turn into ungreased 10-inch tube pan; bake 55 minutes.
  7. Increase temperature to 350*F; bake 10 minutes longer, or until cake tester inserted in center comes out clean.
  8. Invert pan over neck of bottle; let cake cool completely--1 1/2 hours.
  9. Meanwhile, make rum syrup: In medium saucepan, combine sugar with 1 1/2 cups water; bring to boiling, stirring until sugar is dissolved. Add orange and lemon slices. Boil uncovered, 10 minutes, or until syrup measures 1 cup. Remove from heat. Add rum.
  10. With cake tester, make holes, 1 inch apart, in top of cake in pan. Pour warm syrup over cake, 1/4 cup at a time. Let stand at room temperature 1 hour, or until all syrup is absorbed.
  11. Make apricot glaze: In small saucepan, melt preserves over low heat. Stir in lemon juice (or orange juice); strain.
  12. Carefully loosen cake from pan; invert onto wire rack; then turn, top side up, onto serving plate.
  13. Brush glaze over top and side of cake. Refrigerate.
  14. To serve: Garnish cake with apricots, figs, nuts and, if desired, green leaves. Cut cake into wedges. Pass whipped cream, to spoon over cake slices on serving plates.
  15. Refrigerate any left-over cake.

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