Daffodil Cake
Thanks to a few tablespoons of orange juice, this springtime cake is the perfect balance between citrusy and sweet.
Ingredients
Cake
1 c. cake flour
1 1/2 c. plus 2 tbsp. granulated sugar
1 1/4 c. egg whites (from about 10 large eggs), room temperature
1/4 tsp. salt
1 1/2 tsp. cream of tartar
1/2 tsp. vanilla extract
4 large egg yolks, room temperature
1 tsp. finely grated orange zest plus more for garnish
2 tbsp. orange juice
Glaze
1 1/2 c. confectioners’ sugar, sifted
3 tbsp. orange juice
1 tbsp. butter, melted
Directions
Ingredients
Cake
1 c. cake flour
1 1/2 c. plus 2 tbsp. granulated sugar
1 1/4 c. egg whites (from about 10 large eggs), room temperature
1/4 tsp. salt
1 1/2 tsp. cream of tartar
1/2 tsp. vanilla extract
4 large egg yolks, room temperature
1 tsp. finely grated orange zest plus more for garnish
2 tbsp. orange juice
Glaze
1 1/2 c. confectioners’ sugar, sifted
3 tbsp. orange juice
1 tbsp. butter, melted
Directions
- Prepare Cake: Preheat oven to 375°F. Sift flour with 1/2 cup sugar.
- In large bowl, with mixer at high speed, beat egg whites with salt, cream of tartar and vanilla until soft peaks form. With mixer at same speed, beat in 1 cup sugar, sprinkling 1⁄4 cup at a time over egg whites. Beat until sugar is just blended.
- With rubber spatula, gently fold in flour mixture by fourths until fully incorporated.
- In another bowl, with mixer at high speed, beat egg yolks with orange zest and juice and remaining 2 tablespoons sugar until thickened and pale. Fold in one-third of white batter.
- For full instructions please see : www.goodhousekeeping.com
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