Month: July 2023

Orange and creme fraiche cake

  • Ingredients
  • 250g ctn crème fraîche = 1 cup
  • 3 eggs, lightly whisked
  • 2 oranges, rind finely grated, juiced or 1 really large orange
  • 375g (2 1/2 cups) plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 200g unsalted butter, chopped, at room temperature = 1.8 sticks of butter
  • 215g (1 cup) caster sugar
  • 150g (1 cup) icing sugar also called powdered sugar
  • 2 tsp milk
  • Orange zest, to serve

Steps:

  • Preheat oven to 350 F or 180C/160C fan forced.
  • Grease a 2.25L bundt pan.
  • Combine the crème fraîche, egg and 80ml (1 ⁄3 cup) of the orange juice in a bowl.
  • Whisk together the flour, baking powder and bicarb in a separate bowl.
  • Use electric beaters to beat the butter, caster sugar and 1 tbs of the orange rind in a large bowl on medium speed for 12 minutes or until very pale and creamy.
  • Gradually fold in the flour mixture and crème fraîche mixture, in alternating batches, until the mixture is smooth and combined.
  • Transfer the mixture to the prepared pan. Bake for 35-40 minutes or until a skewer inserted in the cake comes out clean.
  • Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  • Sift the icing sugar into a bowl. Add the milk, 3 tsp of orange juice and the remaining orange rind.
  • Stir until combined.
  • Drizzle over the cooled cake.
  • Sprinkle with orange zest.

www.taste.com.au/recipes/orange-creme-fraiche-cake/rm6kypyl

Alison Adams

White Velvet Cake

It’s an easy, from scratch layer cake that’s fluffy and moist with a velvety, tender vanilla crumb. It is also called Vintage Buttermilk Cake

Course CakeCuisine American – Vintage

Prep Time 15 minutes minutes Cook Time 45 minutes minutes Cooling Time 10 minutes Total Time 1 hour hour 10 minutes minutes

Servings 12 Calories 517k cal Author Marye Audet-White www.restlesschipotle.com/buttermilk-cake

Equipment

  • 3 8-inch round cake pans
  • Stand mixer
  • rubber spatula

Ingredients

  • 4 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 3 cups sugar
  • 2 tablespoons vanilla I used clear vanilla
  • 2 cups buttermilk room temperature
  • 6 egg whites unbeaten, room temperature

Instructions

  • Preheat the oven to 350°.
  • Grease 3 8-inch round cake pans and line the bottoms with a circle of wax paper or parchment. Set aside. (Note – My pans are Wilton with high sides. If you have pans with lower sides you may get 4 layers instead of 3).
  • Sift together the flour, salt, baking powder and baking soda in a large bowl.
  • Set flour mixture aside.
  • Cream butter and sugar until light and fluffy.
  • Beat in vanilla.
  • Add dry ingredients in three additions, alternating with the buttermilk, beating well after each addition.
  • Add egg whites and beat at medium speed for two minutes.
  • Divide equally between prepared pans.
  • Bake at 350° for 20 minutes, reduce heat to 325 and bake for 25 minutes more, or until the cake tests done ( a wooden pick inserted in the center comes out clean.)
  • Cool in pans 10 minutes, then turn out and finish cooling on a wire rack.
  • Fill and frost as desired.

Notes

Storage: You can wrap the unfrosted cake layers in plastic wrap and store for 2 days at room temperature or freeze for up to three months. Once frosted it should be fine at room temperature for up to 5 days – depending on the frosting you use. I’ve never had one last that long – they usually disappear by day two! Tips:Expert Tip: Make sure everything is at room temperature for best results.

  • Large eggs were used for the egg whites in this recipe.
  • I find it best to start creaming butter and sugar with the paddle attachment and then switch to the whisk attachment to finish it off.
  • It takes about 7 minutes to cream the butter properly.
  • Using a parchment paper or wax paper round on the bottom of the cake pan allows you to remove the cake easily.
  • Use any frosting you like. I used the cream cheese frosting here.
  • If you accidentally over bake the cake and it seems dry you can brush it with sugar syrup and that will help moisten it. Just bring ½ cup sugar and ½ cup water to a boil and stir constantly until sugar is dissolved -about 2 minutes. Cool completely and brush on 2 tablespoons per layer.