You can never go wrong with a creamed sponge cake; beating butter and sugar together, adding eggs, then folding in flour to make a simple sponge. This time we're incorporating the eternal winter fruit- orange- for a spring welcoming cake.
To make your own instant candied orange, slice an orange and dip it in a syrup made from melted sugar and butter. Transfer immediately to ice water to set the syrup, and voila!
Ingredients for sponge cake:
Butter - 14 oz.
Sugar - 13 oz.
Eggs - 6
Self-Rising flour - 14 oz. 3 cups
Baking powder - 3 tsp.
Orange juice - from 1 orange
Orange zest - from 3 oranges
Milk - 2.5 fl oz. / 75 ml
Vanilla Extract - 3 tsp.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
Ingredients for cake icing:
Cream cheese - 17.5 oz.
Powdered sugar - 7 oz.
Ginger pdr- 1 tsp.
Candied orange slices - as needed
Method of preparing the sponge cake:
Heat the oven to 350°F/180°C. Grease and flour 3 round baking pans.
Cream the butter and sugar together for a few minutes until light
and fluffy. Gradually add the eggs to the mix little by little, beating
well after each one.
In a separate bowl, sift the flour and baking powder together, then
fold into the butter mixture.
Mix the orange juice and zest into the milk with 2 tsp vanilla
extract, then gently incorporate into the mix a little at a time. Test
your mixture using the 'soft-dropping' method. It should fall easily
from the spoon.
Divide the batter evenly between the 3 pans and smooth the tops.
Bake for 20 minutes on the middle rack, then remove and allow to cool
before turning each out and cooling fully on a wire rack.
Beat the icing ingredients (part from the candied orange) together
until light and fluffy, then use the resulting mixture to sandwich the
three cakes together. Top with candied orange slices, if desired.
No comments:
Post a Comment