Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Citrus Cake




Source of Recipe


Internet


List of Ingredients




Candied Orange:
2 medium seedless Oranges
3 cups Water
3 cups Granulated Sugar

Cake:
3 cups Cake Flour, sifted
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 medium seedless Orange, cut into eight sections
2 cups Granulated Sugar (divided)
2 large Eggs, separated
1 cup Buttermilk
1/2 cup Canola Oil
1 tsp. Vanilla
2 large Egg Whites
Sprig of fresh Mint for Garnish (Optional)

Recipe



To prepare the candied oranges, scrub the outside of the oranges well and dry the fruit. Cut the oranges into paper-thin slices.

In a wide pan, mix the water with the sugar. Bring the mixture to a simmer over a low heat setting and stir gently to dissolve the sugar. Add the orange slices and poach the fruit. Keep the liquid simmering and occasionally pour the simple syrup over the fruit with a ladle. Simmer until the skins are translucent, about 2 hours. Gently transfer the orange slices to a sheet of wax paper and let cool. Reserve about 1/2 cup of the syrup for the cake glaze.

To prepare the orange cake, preheat the oven to 350-F degrees and lightly oil a 10-inch angel food cake pan. Line the bottom of the pan with a ring of parchment paper.

In a medium-sized mixing bowl, whisk together sifted flour, baking powder, soda, and salt. Set aside.

In a food processor or blender, pulse or chop the orange sections until the fruit is finely chopped. Add 1 1/2 cups of sugar and process until the mixture is smooth. Add 2 egg yolks, buttermilk, canola oil, and vanilla, and pulse or blend again to combine the ingredients. Transfer the mixture to a large bowl.

In a separate bowl, beat the 4 egg whites with a hand-held electric mixer on a medium-high speed setting until soft peaks form. Gradually add the remaining 1/2 cup of sugar, continuing to beat the egg whites until they are stiff and glossy peaks form.

Add half the dry ingredients to the orange mixture and fold with a whisk until just blended. Add the remaining dry ingredients and blend again. Whisk about a third of the egg whites into the cake batter. Gently fold in the remaining egg whites. Pour the batter into the prepared cake pan and gently tap it on the counter to remove any air bubbles.

Bake the orange cake for 55 to 65 minutes, or until a cake tester inserted into the center of the cake can be cleanly removed. Let the cake cool in the pan for about 10 minutes, then gently loosen the sides of the cake from the pan and invert on a wire rack to cool completely.

To serve, place the cooled cake on a serving plate and brush well with the reserved 1/2 cup of simple syrup. Arrange the candied oranges on the top of the cake and garnish with the fresh mint. Slice to serve.

Yield: 16 servings