Recipe Detail Page

1. For the chiffon cake, place the oven rack in the middle position and preheat the oven to 325°F (160°C). Line the bottom of a 6-inch (15‑cm) round cake pan with parchment paper; set aside.

2. Sift the flour and baking powder into a large bowl. Whisk in 5 tbsp (75 mL) of the sugar, reserving the last tbsp (15 mL).

3. In another bowl, combine the oil, orange juice, egg yolks, vanilla and orange zest. Add the liquid ingredients to the dry ingredients and whisk until smooth.

4. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until frothy. Add the cream of tartar and continue beating to soft mounds. Add the reserved tbsp (15 mL) of sugar gradually, and continue beating to medium peaks.

5. Fold the egg whites into the flour-and-yolk mixture just to combine. Transfer to the prepared pan and bake 30 to 35 minutes or until the top is golden brown and springy to the touch. Cool on a wire rack then turn out of the pan. (The cake can be baked a day in advance, wrapped and stored at room temperature.)

6.  For the vanilla syrup, combine the sugar and water in a small saucepan and bring to the boil to dissolve the sugar. Remove from heat and add the vanilla. Set aside to cool.

7. For the semifreddo, in a small saucepan combine the whipping cream and the orange zest. Split the vanilla bean in half horizontally and scrape the black seeds into the pot. Add the vanilla pod and bring the cream to a simmer. Cover and steep for 1 hour. Transfer the cream to a small container and chill completely, at least 2 hours.

8. Once the cream is chilled, the semifreddo can be prepared and the cake assembled. Line the inside of a 6-inch (15-cm) round cake pan with plastic wrap, making sure the wrap extends up and over the sides of the pan. Using a serrated-knife, cut the cake into 2 even layers and place 1 layer in the bottom of the pan. (You will only need 1 layer for the finished cake. Wrap the second layer and freeze for future use.) Using a pastry brush, moisten the cake with the vanilla syrup; set aside.

9. To resume making the semifreddo, strain the vanilla-orange-infused cream through a fine sieve, pressing on the solids. Measure and top up with a little more cream if necessary so you have ½ cup (125 mL) in total. Return the cream to the fridge to keep it cold.

10. Combine the egg yolk, 1 tbsp (15 mL) of sugar, orange juice and vanilla in a small bowl. Set the bowl over a small pot of simmering water and whisk constantly until the mixture thickens and is hot to the touch. Remove from heat and cool to room temperature.

11. In a separate bowl, using a hand-held electric mixer, beat the egg white until frothy. Add the remaining 2 tbsp (30 mL) sugar gradually, and continue beating to stiff, glossy peaks. Fold the meringue into the yolk mixture.

12. Whip the reserved vanilla-orange cream to medium-stiff peaks and fold into the yolk mixture. Add the orange food colouring, if using, just to give the semifreddo a hint of colour.

13. Pour the semifreddo mixture over the cake layer and spread evenly. Freeze the cake overnight.

14. For the crumble, preheat the oven to 325°C (160°C) and line a baking sheet with parchment paper. Combine all the dry ingredients in a medium bowl. Work the butter in with your fingertips and transfer the mixture to the baking sheet. Bake the crumble, tossing it once or twice, until it is lightly toasted and crisp, 20 to 25 minutes. (The crumble can be made 5 days ahead and stored at room temperature in a sealed container.)

15. Turn the cake out of the pan and turn over again so the semifreddo layer is on top. Run a metal spatula under hot water and use it to smooth the sides of the semifreddo; return the cake to the freezer for 10 to 15 minutes. Cover the semifreddo with crumble and return to the freezer until serving.

16. Dust the top with icing sugar, slice and serve with fresh orange segments.