Orange cake, filled and crumb coated with Swiss meringue butter cream icing, finished and decorated with fondant icing..enjoy... Orange Cake Ingredients Flour-250 gms Butter-250 gms Sugar-250 gms Eggs- 5 Baking powder-3/4 teaspoon Vanilla Essence-3/4 teaspoon Orange rind – 1 orange Orange Juice – 1 orange Salt-a pinch All ingredients got to me in room temperature and all pans and spoons shall be perfectly dry and water free. Sieve flour and baking powder few times and keep aside. Cream butter and powdered sugar, and beat till soft and fluffy, add in eggs one by one, and beat till fluffy. Add vanilla, orange juice and orange rind, mix well, stop the electric beater and fold in flour little at a time with a wooden spoon. If the batter is too thick you can add few spoons of milk. Pour the batter into a buttered and lined (with baking paper) baking tin. Tap the tin on the table. Bake in preheated oven at 180 – 200 45-50 minutes. Utterly, butterly, orange cake is ready for you…. Enjoy… Swiss Meringue Butter cream Icing All ingredients got to be in room temperature. Fresh Large Egg Whites 90g or 3 egg whites White Sugar 150g Icing Sugar 120g Margarine 85g (3/4 cup) Unsalted Butter 227g ( Vanilla Extract ½ teaspoon In a double water boiler mix together 3 egg whites and the caster sugar, whisking lightly but continuously till the caster sugar is completely dissolved. Once sugar is fully dissolved add transfer to a large bowl and whisk in high speed contentiously till it becomes fluffy, glossy and very stiff (peeks should be formed when you lift with spoon). Then add the icing sugar and mix well till it is fully incorporated. Follow by adding the butter and margarine lumps, mix well till everything is well combined. Add the desired colors and vanilla extract mix well and its ready to be used.
Posted on: Sat, 17 May 2014 18:45:20 +0000
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