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My daily creation

orange butter cake

Butter and grease pans

1 1\3 cups sifted all-purpose flour

2 teaspoons baking powder

1 1\2 cups granulated sugar

zest of 2 oranges

zest f 1 lemon

2 sticks unsalted butter, at room temperature

3\4 cup orange juice, at room temp.

3 large eggs, at room temp.

1. preheat oven to 350 degrees. Grease two 8 inch round pans.  Line bottoms with parchment paper and grease parchment.

2. sift flour and baking powder together. set aside.

3. In food processor fitted with steel blade, process sugar and zests until finely ground.  With motor running, add butter.  A tablespoon at a time. and process until smooth.

4. Add orange juice and eggs. Process until smooth.

5.  Add flour mixture.  Pulse on and off until dry ingredients just disappear.  Over-processing will create an open-grained and tough cake.

6.  Divide batter between prepared pans.  Bake for 20 mins. or until a toothpick inserted diagonally comes out clean. 

cool on rack and turn out cakes.  Peel off parchment and cool completely.  Make buttercream and Ice cake. 

 

Buttercream Icing

3\4 cup sugar

1\2 cup corn syrup

5 egg whites

1\4  teaspoon cream of tartar

4 sticks unsalted butter

flavor variations

Vanilla

1 1\4 tablespoons vanilla extract

amaretto

3 tablespoons amaretto liquer

1 teaspoon almond extract

1 teaspoon vanilla

1.  Combine sugar and corn syrup in large non stick saucepan.  Bring to a boil.  Be sure syrup boils completely through the center, not just on sides of pan.  Set aside briefly.

2.  With mixer on high speed, beat egg whites and cream of tartar until frothy. Reduce speed to med-high and, with motor running, add sugar syrup in a slow steady stream avoiding the sides of the mixer.  Immediately scrape sides to incorporate sugar droplets ( do not scrape if sugar has cryltalized).  Continue beating until cool.  about 10 minutes.

3.  On high speed, add butter by the tablespoon until incorporated.  Turn to low and add flavorings of choice.  Return mixer to high speed and beat until glossy.

4.  Use immediately or store in plastic container with plastic wrap placed on surface.  Cover and refridgerate away from foods with strong odors.  To use, let come to room temp.  If it needs to soften, put as much as you need on a sheet pan over a low oven for several minutes till its consistency of whipped cream.

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Comments:

comfy...
Dec. 3, 2010 at 12:27 AM

Thank you for posing!  It looks yummy!blowing candles

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