Friday, May 23, 2014

LEMON-ORANGE CHIFFON CAKE WITH LEMON-ORANGE BUTTERCREAM FROSTING

2 1/2 cups sifted cake flour
1 1/3 cups granulated sugar
1 tbsp baking powder
1 tsp salt
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup fresh orange juice
3 tbsp orange zest
1/2 tsp cream of tartar

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

In mixer bowl, combine the flour, sugar, baking powder, and salt; make a well in the center.  Add the oil,
egg yolks, and orange juice to the well; beat at medium-high speed 3 to 4 minutes until smooth. Stir in the orange zest.

Beat the egg whites with the cream of tartar at medium-high speed until stiff peaks form; gently fold into the cake batter. Spoon batter evenly into the three prepared pans.

Bake at 350 degrees 17 to 20 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and cook layers in the pans on wire racks for 10 minutes. Remove from the pans to the wire racks to cool completely.

When cakes are completely cooled, fill and frost with the following buttercream.

Lemon-Orange Buttercream Frosting:
1 cup softened butter
3 tbsp orange zest
1 tbsp lemon zest
1 pkg (32-oz) powdered sugar
3 tbsp fresh lemon juice
5 tbsp fresh orange juice

Beat the butter, orange zest, and lemon zest at medium speed 1 to 2 minutes until creamy. Gradually add the powdered sugar alternately with the lemon and orange juices, beating on low speed until blended after each addition.

If needed, use up to 1 additional tablespoon orange juice, one teaspoonspoon at a time until of the desired consistency.

Yield: 6 cups frosting

To assemble cake, place one layer on cake plate and top with frosting, top with second layer and top with frosting, add third layer and use remaining frosting to frost the top and sides. May garnish with fresh orange and/or lemon slices, if desired.


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