08 Apr Thu 2010
Sun Shinny Day! Daffodil Cake
We have been so blessed with great weather over Spring break! The kids have really enjoyed themselves this week. The produce season starts soon and my kids know first-hand how much work is ahead! Life is good and we are enjoying all that God has blessed us with! To celebrate today (My Birthday) I thought with all this beautiful sun shinny weather. I would share a recipe for a delicious Daffodil Cake. This orange-scented spring cake displays a light and airy texture and features a sweet-tart cream cheese glaze. For a presentation that wows! Alternating the yellow and white batter this cake really is stunning .Garnish the cake plate with beautiful daffodils, or edible pansies! Enjoy!
Cake
1 1/2 cup(s) sugar
1 cup(s) cake flour, (not self-rising)
6 large egg yolks
1 tablespoon(s) orange juice, fresh squeezed
2 teaspoon(s) orange zest, grated
1/2 teaspoon(s) orange extract
12 large egg whites, at room temperature
1 tablespoon(s) fresh lemon juice
1/4 teaspoon(s) salt
1 teaspoon(s) vanilla extract
Glaze
4 ounce(s) cream cheese
2 tablespoon(s) orange juice, fresh squeezed
2 teaspoon(s) (additional) fresh orange juice
3/4 teaspoon(s) grated orange zest
3 1/4 cup(s) confectioners' sugar, sifted
Strips of orange peel, julienned, for garnish
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Directions
Cake: Heat oven to 350 degrees F. In a bowl, whisk 1/2 cup of the sugar with cake flour; sift onto a piece of waxed paper.
In a bowl, with an electric mixer on high speed, beat egg yolks and 1/4 cup of the sugar 3 minutes. Beat in orange juice, zest, and extract.
Thoroughly clean beaters. In a large bowl, with mixer on medium speed, beat egg whites, lemon juice, and salt until foamy and beginning to hold their shape. Increase speed to medium-high; beat in the remaining 3/4 cup sugar, 1 tablespoon at a time. Continue to beat until soft, glossy peaks form. Quickly beat in vanilla. Sift one third of flour mixture over beaten whites; gently fold in with a large rubber spatula, just until blended. Repeat 2 more times with the remaining flour mixture. Gently scrape half the batter into another large bowl. Gently fold in egg yolk mixture, just until blended.
Using a large spoon, alternately spoon batters into an ungreased 10-inch tube pan with a removable bottom; swirl batters slightly with a thin knife.
Bake 40 minutes, or until cake is firm in center when gently pressed. Immediately invert center tube of pan onto the neck of a bottle; cool completely. To loosen, run a knife around sides of pan and tube. Invert cake to unmold onto a serving plate.
Glaze: In a bowl, with mixer on medium speed, beat cream cheese, 2 tablespoons of the orange juice, orange zest, and 1/2 cup of the confectioners' sugar until smooth. Beat in the remaining 2 3/4 cups confectioners' sugar, half at a time. Add more orange juice as needed to make a thick glaze. Beat until smooth. Spread glaze over cake. Let stand until set; garnish with orange peel or flowers!
Cake
1 1/2 cup(s) sugar
1 cup(s) cake flour, (not self-rising)
6 large egg yolks
1 tablespoon(s) orange juice, fresh squeezed
2 teaspoon(s) orange zest, grated
1/2 teaspoon(s) orange extract
12 large egg whites, at room temperature
1 tablespoon(s) fresh lemon juice
1/4 teaspoon(s) salt
1 teaspoon(s) vanilla extract
Glaze
4 ounce(s) cream cheese
2 tablespoon(s) orange juice, fresh squeezed
2 teaspoon(s) (additional) fresh orange juice
3/4 teaspoon(s) grated orange zest
3 1/4 cup(s) confectioners' sugar, sifted
Strips of orange peel, julienned, for garnish
________________________________________
Directions
Cake: Heat oven to 350 degrees F. In a bowl, whisk 1/2 cup of the sugar with cake flour; sift onto a piece of waxed paper.
In a bowl, with an electric mixer on high speed, beat egg yolks and 1/4 cup of the sugar 3 minutes. Beat in orange juice, zest, and extract.
Thoroughly clean beaters. In a large bowl, with mixer on medium speed, beat egg whites, lemon juice, and salt until foamy and beginning to hold their shape. Increase speed to medium-high; beat in the remaining 3/4 cup sugar, 1 tablespoon at a time. Continue to beat until soft, glossy peaks form. Quickly beat in vanilla. Sift one third of flour mixture over beaten whites; gently fold in with a large rubber spatula, just until blended. Repeat 2 more times with the remaining flour mixture. Gently scrape half the batter into another large bowl. Gently fold in egg yolk mixture, just until blended.
Using a large spoon, alternately spoon batters into an ungreased 10-inch tube pan with a removable bottom; swirl batters slightly with a thin knife.
Bake 40 minutes, or until cake is firm in center when gently pressed. Immediately invert center tube of pan onto the neck of a bottle; cool completely. To loosen, run a knife around sides of pan and tube. Invert cake to unmold onto a serving plate.
Glaze: In a bowl, with mixer on medium speed, beat cream cheese, 2 tablespoons of the orange juice, orange zest, and 1/2 cup of the confectioners' sugar until smooth. Beat in the remaining 2 3/4 cups confectioners' sugar, half at a time. Add more orange juice as needed to make a thick glaze. Beat until smooth. Spread glaze over cake. Let stand until set; garnish with orange peel or flowers!
Zina
12:49 AM EDT