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arenee1999Tomorrow (today? 6/13) is my best friend's birthday. I'm baking a cake that I've never made before and making frosting that I've never made before. Joy! The cake is a Princeton Orange Cake and the frosting is an orange Mousseline Buttercream.
I like baking, I really do. But two recipes I've never made and having to do them at the same time? Not so much fun. It looks like the cake is cool. I have to go make the frosting now.
Later: The frosting didn't come out right. Somehow I knew it wouldn't. I made a basic buttercream frosting instead and substituted orange juice for the milk and vanilla. I also added food coloring to make it orange colored.
Princeton Orange Cake:
1 large Orange
1/4 pound butter
1 cup sugar
4 eggs, separated
1/2 cup orange juice
1 1/2 cups cake flour
1/2 cup cornstarch
1/2 teaspoon salt
4 teaspoons baking powder
Preheat oven to 350* F. Butter and lightly flour two 9-inch round cake pans. Grate the rind of the orange. Cream the butter and slowly add the sugar, beating until light. Add the egg yolks, orange juice and orange rind; beat well. In a medium mixing bowl combine the cake flour, cornstarch, salt and baking powder. Mix the flour mixture into the butter mixture; blend until smooth. Beat the egg whites until stiff but not dry. Gently stir 1/3 of the egg whites into the batter, then fold in the remaining egg whites. Divide the batter evenly between the two baking pans. Bake for 30-40 minutes, or until a toothpick comes out clean. Cool in the pans for 5 minutes. Turn cakes out onto a wire rack and cool completely.
1 large Orange
1/4 pound butter
1 cup sugar
4 eggs, separated
1/2 cup orange juice
1 1/2 cups cake flour
1/2 cup cornstarch
1/2 teaspoon salt
4 teaspoons baking powder
Preheat oven to 350* F. Butter and lightly flour two 9-inch round cake pans. Grate the rind of the orange. Cream the butter and slowly add the sugar, beating until light. Add the egg yolks, orange juice and orange rind; beat well. In a medium mixing bowl combine the cake flour, cornstarch, salt and baking powder. Mix the flour mixture into the butter mixture; blend until smooth. Beat the egg whites until stiff but not dry. Gently stir 1/3 of the egg whites into the batter, then fold in the remaining egg whites. Divide the batter evenly between the two baking pans. Bake for 30-40 minutes, or until a toothpick comes out clean. Cool in the pans for 5 minutes. Turn cakes out onto a wire rack and cool completely.
Mousseline Buttercream:
1/3 cup sugar
3 egg yolks
3/4 cup butter, softened
1 teaspoon vanilla extract
1 Tablespoon orange juice
zest of 1 orange
Gently heat the sugar and 4 tablespoons cold water in a small heavy bottomed saucepan until dissolved. Bring to a boil and boil to the soft ball stage (240*F./115*C.) In another bowl lightly whisk the egg yolks. Gradually pour in the hot syrup, whisking vigorously all the time. Continue whisking for 5 minutes until the mixture is pale, thick and cool. Beat the butter until pale and creamy. Gradually beat in spoonfuls of the cooled egg and sugar mixture. Beat in the vanilla, orange juice and orange zest. Chill in the refrigerator for at least 30 minutes.
1/3 cup sugar
3 egg yolks
3/4 cup butter, softened
1 teaspoon vanilla extract
1 Tablespoon orange juice
zest of 1 orange
Gently heat the sugar and 4 tablespoons cold water in a small heavy bottomed saucepan until dissolved. Bring to a boil and boil to the soft ball stage (240*F./115*C.) In another bowl lightly whisk the egg yolks. Gradually pour in the hot syrup, whisking vigorously all the time. Continue whisking for 5 minutes until the mixture is pale, thick and cool. Beat the butter until pale and creamy. Gradually beat in spoonfuls of the cooled egg and sugar mixture. Beat in the vanilla, orange juice and orange zest. Chill in the refrigerator for at least 30 minutes.
I like baking, I really do. But two recipes I've never made and having to do them at the same time? Not so much fun. It looks like the cake is cool. I have to go make the frosting now.
Later: The frosting didn't come out right. Somehow I knew it wouldn't. I made a basic buttercream frosting instead and substituted orange juice for the milk and vanilla. I also added food coloring to make it orange colored.
