| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Cakes |
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Sifted cake flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter, at room temperature |
| 1 |
c |
Sugar |
| 1 |
ts |
Orange zest |
| 1 |
ts |
Orange juice concentrate, at room temperature -or- |
| 1/2 |
ts |
Orange extract |
| 8 |
|
Egg yolks (about 1/2 cup) |
| 1/2 |
c |
Milk |
|
|
Orange Frosting, Chocolate Frosting, or Fudge Frosting, see recipe |
INSTRUCTIONS
Preheat the oven to 350F. Lightly grease two 8-inch round layer cake pans.
Line the bottoms with parchment or waxed paper. Grease again, then sprinkle
with flour to coat completely. Shake out the excess flour. Sift together
the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat
the butter until creamy, then gradually add the sugar, orange zest, and
orange juice concentrate, beating until fluffy. Beat the egg yolks in a
small bowl until thick and lemon colored and combine with the butter
mixture. If you are using an electric mixer, add the egg yolks to the
butter mixture one at a time, beating thoroughly after each addition. Add
about a quarter of the dry ingredients to the creamed mixture, beating
until blended, then add a third of the milk. Repeat the procedure,
alternating with the flour and milk, ending with the flour. Mix just until
batter is smooth and blended. Divide the batter between the prepared pans.
Bake for 25 to 30 minutes, or until a cake tester inserted in center of
cake comes out clean. Cool on wire racks for about 10 minutes. Remove the
cakes from the pans and continue to cool. Frost when completely cool.
YIELD: 8 servings
Recipe by: The Great American Dessert Cookbook
Posted to EAT-L Digest 28 Jan 97 by Sean Coate <swcoate@PEGANET.COM> on Jan
29, 1997.
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