Saturday, January 13, 2007

Orange Butter Cake with Marmalade Buttercream

These recipies have been requested by Alicat3 from Flickr if you have time pop over and check out her photos which are all stunning and truely show a love of food and all things funcky. She claims to have found the Ultimate Brownie Recipe which I MUST try sometime soon. So a request from her is a real boost for me. The following are not my recipies but from The Whimsical Bake House by Kaye & Liv Hansen this book is my fav cookbook at the moment I highly recommend it. All I did was add the Marmalade Twist. Enjoy!

Orange Butter Cake

Grease two 10 x 3-inch round pans. Preheat the oven to 350oC. Have all ingredients at room temperature.

In the bowl of an electric mixer, beat at high speed until light and fluffy:

8 ounces (2 sticks) unsalted butter
2 cups sugar

Add and beat well:

6 large egg yolks
1 1/2 teaspoons pure vanilla extract

On a piece of wax paper, sift together:

3 1/2 cups cake flour
1 tablespoon plus 1/2 teaspoon baking powder
3/4 teaspoon salt

Add the dry ingredients alternately to the butter and egg mixture with:

3/4 cup milk
3/4 sup strained fresh orange juice
1 tablespoon grated orange zest

Pour 3 1/2 cups of the batter into one prepared pan and the remaining batter into the other. Bake the less full pan for 20 to 25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out of their pans.

Yield: 9 cups of batter

Italian Meringue Buttercream (Kaye's Buttercream)

In a saucepan, bring to boil:

1/2 cup water
2 1/4 cups sugar

Use a clean brush and cold water to wash down any sugar crystals that form on the sides of the pan as the water heats. When the sugar comes to a boil set a timer for 7 minutes, and let boil.

After 5 minutes, in the bowl of an electric mixer, begin to whip at high speed:

1 cup egg whites (about 12 large egg whites)

Whip until stiff. They should be done when the timer goes off.

With the mixer on high speed, slowly beat the sugar syrup into the egg whites, pouring the syrup to the side of the bowl to avoid the whip.

Continue to beat until the bowl is cool to the touch, about 10 minutes. Slowly add:

1 1/2 pounds (6 sticks) unsalted butter at room temperature, cut into 1-inch pieces

When the buttercream begins to jump out of the bowl, reduce the speed to low. Mix in at low speed.

1 teaspoon pure vanilla extract

Beat until light and fluffy. At some points the mixture might look curdled. Just keep beating; it will become smooth again.

Yield: 8 cups

Can be stored in the fridge for up to 2 weeks. When using chilled beat until smooth and creamy.

Separate the required quantity of buttercream and mix through a good marmalade to taste.

Both recipies taken from The Whimsical Bake House, Kaye & Liv Hansen.


Alicat said...

Thank you soooo much!! :)

Hah -- well I hope you like the brownies. Like I said, everyone has a different idea of what the perfect brownie is -- much like the 'perfect pizza' or the 'perfect cup of coffee'. To me anyways, the brownies are perfect. :O)

Thank you for linking to my flickr and feel free to stop by my site anytime you are bored :)


cakebaker_cakemaker said...

Hi, I am almost too embarrassed to ask, but why do you pour more mixture into one tin and less in the other seeing that they are both the same size tins?

It's probably obvious, but just can't see it.
Any help would be appreciated.

cupcaketastic said...

Don't be embarrassed! It's to ensure that the cake cooks properly. HAve you ever baked a cake and its taken longer than expected? And it gets too dry and or over cooked on the outside and just cooked on the inside. These recipes are v accurate and whilst my oven is slow they cook two consitently moist cakes as apposed to one over or undercooked or dry & crusty on the outside and cooked inside. Does this make sense?