Blood Orange Chiffon Cake with Blood Orange Curd and Rich Vanilla Bean Buttercream Frosting

by Irvin on April 30, 2012 · 16 comments

Pin It

“Mom, when can we have more food bloggers over for dinner?” That’s what my friend Sara’s kids asked her after she had invited over Stephanie of Lick My Spoon and myself (along with our significant others) for dinner. Sara blogs over at Go Gingham, a frugal lifestyle blog and we had met at the Harry and David press trip back in October of 2011. Her kids were on spring break so her family did a houseswap with a couple in San Francisco and she immediately contacted us to see if we wanted to come over for a dinner party. Dinner with food bloggers? Who can say no to that? Tasked with dessert, I opted to bring a Blood Orange Chiffon Cake with Blood Orange Curd and Rich Vanilla Bean Buttercream Frosting.


I can’t remember the last time I made a chiffon cake, but I do love making them. Similar to an angel food cake, the chiffon cake uses egg yolks as well as egg whites, giving the cake a richer flavor and yellow appearance. I had recently received a copy of the beautiful Home Baked Comfort book by Kim Laidlaw and on the cover was a chiffon cake covered in billowing fluffy white seven minute frosting. I was enamored with the picture, even though I personally am not a fan of seven minute frosting. I told myself that when the opportunity arose, I would make that cake. Dinner with a couple of food bloggers was the perfect opportunity, though, as a typical food blogger, I radically adapted it.


Home Baked Comfort is a gorgeous cookbook, full of inspiring photographs of baked goods. I’m pretty lucky as a food blogger that I focus on baked goods and desserts as they are inherently fun and fantastic to photograph. The challenges of photographing a layered cake are nothing compared to photographing yellow curries or beef stews. But looking at professional cookbooks like Home Baked Comfort makes me realize that there are a myriad of ways to photograph baked goods and make them even more appealing. Also, it made me realize I need to buy more cool looking plates and baking pans.


Home Baked Comfort actually has a number of recipes contributed from food bloggers and bakeries around the country, including Bakerella, Cannelle et Vanille, La Tartine Gourmande, and Smitten Kitchen as well as Flour Bakery + Café in Boston, Huckleberry Café in Santa Monica and Tartine here in San Francisco (right around the corner from me) which is awesome. Of course, Home Baked Comfort isn’t without flaws, the biggest one is their metric measurements. I love it when cookbooks and recipes include weights along with volume measurements. As you might have guessed (since I always list my metric weights first on my recipes) I’m a big proponent of weighing ingredients. But the inclusion of weights should be accurate and Home Baked Comfort consistently lists all metric weights incorrectly. A cup of sugar is 200 g not the 250 g that the cookbook lists. A cup of butter is listed as 8 oz (correct) as well as 250 g (not correct, 8 oz = 225 g). Weighing ingredients for an accurate end result only work when you have accurate weights in the first place. Hopefully in subsequent printings this will be fixed as the book is pretty wonderful otherwise.


The dinner with Sara’s family was fantastic. Stephanie brought Jambalaya Arancini, Sara’s husband braved the torrential down pouring rain and grilled salmon, while her daughter made her secret quinoa salad recipe that she refused to share with anyone, including her mom (hilarious!). We dined and laughed all through the night while enjoying the company and food. The next day, with a laundry list of places that they had to go and eat, Sara and her family ran around San Francisco, eating up a storm. I can’t wait for them to come back, because I know there will be tons of more food to share with them.

Special thanks goes to Weldon Owen for providing me a review copy of Home Baked Comfort. Though the book was provided by them, I was not compensated for anything I wrote above and all opinions are my own.

Pin It

Connect with Irvin via Social Media

You can connect with Irvin on a more direct level via his twitter page, his facebook fan page or his page. Just be forewarned that he tweets a heck of a lot.

{ 16 comments… read them below or add one }

Scott_D April 30, 2012 at 7:18 am

Really like the new magazine cover like photos. This recipe sounds great. The kind of cake I enjoy.


Belinda @zomppa April 30, 2012 at 7:50 am

Oh, oh, oh, it’s magic! You know it!…that song popped in my head when I saw this beauty!


Sara Tetreault April 30, 2012 at 8:50 am

Irvin! Just read this out loud to the family….it was delicious and a fun way to spend the evening. We hit all the spots we talked about and more….
and we didn’t drive our car once the entire week! It’s such a great city and we can’t wait to visit again – and have more dinner parties with food bloggers 😉


Steph @ Lick My Spoon April 30, 2012 at 3:20 pm

Sara, love you and your family 🙂 What a fun night it was!


Carrie April 30, 2012 at 12:03 pm

What a stunning cake! And how fun… Dinner with Food Bloggers. I imagine all the food was scrumptious!


Kristen April 30, 2012 at 1:42 pm

This cake looks amazing. I love Steph and can attest to the fact that she’s a pretty fun dinner party partner! Beautiful pictures, my friend! Well done!


Steph @ Lick My Spoon April 30, 2012 at 3:15 pm

Haha, thanks, Kristen 🙂 I can’t wait for the next time we get to dine together!


Eileen Thornton April 30, 2012 at 2:09 pm

That cake sounds wonderful I can’t wait to try it.


Steph @ Lick My Spoon April 30, 2012 at 3:17 pm

Irvin, I am so glad you posted this recipe! I can fully vouch for the deliciousness of this cake. Everything about it was just lovely — it was like a grown and sexy ceamsicle cake 😉


Katrina @ Warm Vanilla Sugar April 30, 2012 at 5:53 pm

This cake sounds like a serious dream! Yum!


Brian @ A Thought For Food April 30, 2012 at 8:09 pm

Just lovely! I am now going to have slices of cake flying at me in my dreams.


Nancie McDermott May 1, 2012 at 4:14 am

I loved tagging along on this wonderful dinner adventure. The secret quinoa salad recipe makes me very happy. As does this cake, and the action-photo of it in icing-stage.


thelittleloaf May 1, 2012 at 5:16 am

What a beautiful cake. I don’t know why but I was expecting it to be bright red with the blood oranges – probably actually more exciting for it to look plain and simple then hit you with the flavours when you tuck in. Delicious!


marla May 4, 2012 at 5:22 am

I had the read the title for this cake like 5 times. Each part of it dazzles. The book sounds awesome!


Rachel Jane May 18, 2012 at 6:02 am

These are marvelous photos Irvin! The oranges and the table cloth match so perfectly – so inviting! 😀


weight loss garcinia March 16, 2014 at 9:52 am

Its such as you learn my mind! You seem to
know so much approximately this, like you wrote the ebook in it or something.
I think that you could do with some % to pressure the message house a bit, however other than
that, this is magnificent blog. An excellent read. I’ll definitely
be back.


Leave a Comment

Previous post:

Next post: