Name: Orange Chiffon Layer Cake with Almond-Orange Italian Meringue Buttercream
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 1 (9-inch) cake with 2 layers, about 16 servings
Ingredients: 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; 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); Butter, to grease the cake pans; Flour, to dust the cake pans; A handful of fresh blackberries or raspberries, for the middle (optional)