| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | October 199 | 1 | Servings | |
INGREDIENTS
| 3 | c | Sifted cake flour |
| 2 1/2 | t | Baking powder |
| 1/4 | t | Salt |
| 1 | c | Unsalted butter, room |
| temperature 2 | ||
| sticks | ||
| 3 1/2 | c | Sifted powdered sugar |
| 6 | Eggs, separated | |
| 2 | t | Grated orange peel |
| 1 1/2 | t | Vanilla extract |
| 1 1/2 | t | Orange extract |
| 1 | c | Whole milk |
| 1/4 | c | Plain yogurt |
| Creamy Brown Sugar Frosting | ||
| Cranberry Glaze |
INSTRUCTIONS
Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract. Whisk milk and yogurt in small bowl to blend. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Divide batter between pans. Smooth tops. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour. Spread remaining Cranberry Glaze over top center of cake. Chill until glaze is set. (Can be made 1 day ahead. Cover with cake dome and refrigerate.) Makes 12 servings. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 4789 Calories (kcal); 224g Total Fat; (41% calories from fat); 72g Protein; 627g Carbohydrate; 1659mg Cholesterol; 2268mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 41 Fat; 40 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 6443
Calories From Fat: 1956
Total Fat: 222g
Cholesterol: 1627.2mg
Sodium: 2424.8mg
Potassium: 1431.3mg
Carbohydrates: 1043.9g
Fiber: 7g
Sugar: 719.4g
Protein: 84.7g