Cake Recipe #9 - Orange Chiffon Cake

This light cake is similar to an angel food cake, but a little denser. The 7 (yes, seven!) eggs are divided and whipped seperately, then combined in a gentle, folding manner. This makes the cake light and fluffy, so be patient and follow the directions carefully-it's well worth the effort.

Ingredients: Cake: 2 1/4 cups cake flour, 1 1/2 cups granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup canola oil, 7 cold large eggs, seperated, 1/2 cup fresh orange juice, 1/4 cup water, 2 teaspoons finely grated orange zest, 1 teaspoon vanilla extract, 1/2 teaspoon cream of tartar. Glaze: 1 cup confectioners' sugar, sifted, 2 tablespoons unsalted butter, melted, 2 1/2-3 tablespoons fresh orange juice.

Instructions: `Preheat the oven to 325 degrees. Have ready an ungreased 10" tube pan with a fixed bottom and small feet spaced evenly around the rim (I used a bundt cake pan).

Sift the flour, 1 cup of the granulated sugar, baking powder, and the salt into a large mixing bowl. Using a large spoon, make a well in the center, and add the oil, egg yolks, orange juice, water, orange zest, and vanilla extract. Beat the mixture until well blended, smooth and thick, about 3 minutes.

Combine the egg whites and cream of tartar in a large, clean bowl. Beat on medium speed until foamy, about 1 minute. Increase speed to medium-high and continue beating until the whites form soft peaks when you lift the whip, 2-3 minutes. Gradually beat in the remaining 1/2 cup of granulated sugar, then beat for 1 minute longer until shiny and stiff. Gently fold about 1/3 of the beaten whites into the beaten yolk mixture. Spoon the remaining egg whites on top and fold in until no white streaks are visible.

Using a spatula, transfer the batter to baking pan and smooth the top. Bake until the top is lightly browned, feels firm to the touch, and a toothpick inserted near the center comes out dry, 55-60 minutes. Using pot holders, invert the pan and stand it on its feet on a wire rack (I just placed my bundt pan on a wire rack without inverting it). Let cool until the cake is cool to the touch, about 1 hour. Run a thin knife around the sides and center tube of the pan to loosen the cake, then invert onto a plate. Invert a wire rack over the cake and invert the plate and rack together, so the cake is top side up on the rack. Remove the plate. Let cool completely, about 45 minutes.

Make the glaze: In a small bowl, using a spoon, stir together the confectioners' sugar, melted butter, and 2 1/2 tablespoons of the orange juice until a thick, smooth glaze forms, adding additional juice if needed to achieve a pourable consistency. Use the spoon to drizzle the glaze over the cooled cake, letting it drip down the sides. Cut into 12 wedges and serve.

Williams-Sonoma "Mastering Cakes Fillings & Frostings" by Elinor Klivans, Free Press, A Division of Simon & Schuster, Inc., New York, NY, 2005.

"Let's Bake a Cake!"

Cake Recipe #8 - Mary Todd Lincoln's Vanilla-Almond Cake

I was chatting with Mrs. Lincoln the other day and she graciously shared this recipe with me (I wish!). Honestly, (as in Abe), I found this recipe in my local newspaper and thought it would be appropriate for today, President's Day. This is a dense, nutty cake with a meringue-style frosting.

Ingredients: Cake: 1 1/2 cups granulated sugar, 1 cup butter, softened, 1 teaspoon vanilla, 2 1/4 cups cake flour, sifted, 1 teaspoon baking powder, 1 1/3 cups milk, 1 cup almonds, finely chopped, 6 egg whites, stiffly beaten. White Frosting: 1 cup granulated sugar, 1/3 cup water, 1/4 teaspoon cream of tartar, dash of salt, 2 egg whites, 1 teaspoon vanilla.

Instructions: Place medium mixing bowl and beaters in freezer for a few minutes. Preheat oven to 375 degrees; grease and lightly flour two 9-inch round cake pans. Seperate eggs into two small bowls; save egg yolks for another purpose, such as scrambled eggs or an omelet. Remove chilled bowl and beaters from freezer, place egg whites in bowl and beat until stiff peaks form; set aside.

In large bowl, cream together the granulated sugar, butter and vanilla. Sift cake flour and baking powder together into small bowl; add alternately with milk to creamed mixture. Stir in almonds, then gently fold in beaten egg whites.

Divide evenly into prepared pans and bake 28-30 minutes. Cool 10 minutes before removing from pans to cool completely on wire racks.

While cake is baking, clean beaters, then place in freezer with a medium bowl to prepare for the frosting.

For the frosting, combine granulated sugar, water, cream of tartar and a dash of salt in a small saucepan. Bring the mixture to a boil, stirring until the sugar dissolves. Turn off heat.

Remove beaters and bowl from freezer; place the egg whites in bowl and begin beating. Very slowly pour the hot sugar syrup over them, beating constantly until stiff peaks form, about 7 minutes. Beat in vanilla. Use the frosting to fill and frost the almond cake, stacking to form two layers. Sprinkle slivered, sliced or chopped almonds around border of top of cake, if desired.

May be made in a 9x13" pan; adjust baking times.

Clipped from "The San Jose Mercury News", Wednesday, February 16, 2011. Reprinted from "Capitol Hill Cooks: Recipes from the White House, Congress and All of the Past Presidents," by Linda Bauer.

"Let's Bake a Cake!"

Cake Recipe #7 - Valentine's Day Cake

This cake is super moist and strawberriffic. The addition of jello to the cake mix gives flavor and color; strawberries are in both the cake and the frosting.

Ingredients: 1 18 1/4-ounce box white cake mix (plus eggs, water, and oil, as directed on box), 1 3-ounce box strawberry-flavored gelatin, 1 16-ounce package frozen sliced strawberries, thawed and drained, 1 cup butter, softened, 3 1/2 cups powdered sugar, 1 teaspoon vanilla extract, red or pink candies (I used M&M's).

Instructions: Preheat the oven to 350 degrees. Grease and flour 2 8-inch baking pans, 1 square and 1 round. Prepare cake following directions on back of box, adding the gelatin to the cake mix. Fold half of the strawberries into the batter. Pour the batter into prepared pans evenly and bake according to package directions. Remove cakes from oven, allow to cool 10-15 minutes before transferring to wire racks to cool completely.

Make the frosting: beat the butter, sugar and vanilla until light and fluffy. Add the remaining strawberries and beat until well combined.

To assemble: Place square cake on large plate with points on top and bottom (looks like a diamond). Cut round cake in half; place one half on upper right corner of square cake, cut edge against cake. Repeat with other half on upper left side. Should look like a heart.

Spread frosting over top and sides completely covering. Place candies around cake in desired pattern.

Alternative: Bake in 2 heart-shaped pans or just 2 round pans and make a layer cake with frosting in between layers.

I found this recipe on-line and it came from Family fun magazine.

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Cake Recipe #6 - Raspberry Mousse Cake

My mother-in-law shared this recipe with me just recently and suggested I use it for Valentine's Day-I agree. It is light and fruity and could be made with other varieties of berries such as strawberries, blueberries, etc.

Ingredients: 30 vanilla wafer cookies, 3 tablespoons melted butter, 1 box (3 ounce) raspberry gelatin, 1 container (6 ounces) raspberry yogurt, 1 container (16 ounces) frozen whipped topping, thawed and divided, (OR: I used 1 cup of whipping cream, whipped), 3 cups fresh raspberries, divided, 1/4 cup raspberry preserves, melted.

Instructions: Lightly coat an 8-inch springform pan with removable bottom with nonstick cooking spray. In food processor, pulse cookies 5 times, or until fine crumbs form (about 1 cup). OR: place cookies in resealable plastic bag and crush with rolling pin. In small bowl, combine crumbs and melted butter; press mixture into bottom of prepared pan. Freeze crust until needed.

In medium bowl, combine raspberry gelatin and 1 cup boiling water, stirring until gelatin is dissolved. Let cool at room temperature 30 minutes or until gelatin just starts to thicken. Whisk yogurt into gelatin. Stir 1/2 of the whipped topping (or cream) into gelatin mixture. Gently fold in 1/2 of the raspberries. Pour gelatin mixture into prepared pan. Chill for 4 hours or overnight.

Remove cake from pan and transfer to serving platter. Spoon remaining whipped topping (or cream) into pastry bag fitted with small star tip. Pipe a double row border around the cake. Spoon preserves into center of cake. Arrange raspberries on preserves. Garnish with fresh mint sprig, if desired.

*I found it easier to spread the preserves first and pipe the whipped cream second, ending with placing the raspberries on top.

I believe this recipe came from the magazine "First for women", 9/6/10, pg. 54.

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