Sunshine Chiffon Cake With Creamy Orange Frosting Food

JOHN WHAITE'S CHOCOLATE CHIFFON CAKE WITH SALTED CARAMEL BUTTER CREAM

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200ml water until well combined. Sift in the cocoa powder and whisk until smooth.
• Sift in the flour, bicarb and 1 tsp salt. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.
• Gently pour the mixture into your cake tin, then bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hr if the cake starts to get too dark.) Remove from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.
• Make the salted caramel icing while the cake bakes. Heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.
• To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few mins until the chocolate has melted and you have a smooth sauce consistency. Leave to cool at room temperature until the ganache is a pipeable thickness, then transfer to a piping bag fitted with a star nozzle. To finish the cake, slice in half and fill with the salted caramel buttercream. Pipe tall spikes of chocolate ganache on top and decorate with the sea salt crystals. Will keep for up to 2 days in a cool place.

ORANGE CREAM ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.
• In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
• On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.

CHIFFON CAKE WITH STRAWBERRIES AND CREAM

Steps:

• Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
• Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
• Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
• Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
• Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.

QUICK SUNSHINE CAKE

Steps:

• Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
• Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
• While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.

SUNSHINE CHIFFON CAKE WITH CREAMY ORANGE FROSTING

Steps:

• Preheat the oven to 325°F.
• In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
• In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
• Wash and dry the beaters.
• In another large mixing bowl, combine the egg whites, cream of tartar and salt.
• Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
• Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
• Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
• Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.

SUNSHINE SPONGE CAKE

Steps:

• Preheat oven to 350°. In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside. , In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 45-50 minutes. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate. , In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired.

SUNSHINE CHIFFON CAKE WITH ORANGE FROSTING

Steps:

• Cake:.
• Preheat oven to 325.
• Sift the flour, granulated sugar, baking powder,salt together in a large bowl.
• Making a well in the center of the flour mixture.add the oil, egg yolks, 3/4 cup of the orange juice and 2 tablespoons of the zest.
• Whisk until creamy and set aside.
• In the mixer, beat the egg whites and cream of tartar on medium speed until stiff peaks form.
• Gently fold the egg whites into the batter just until combined. There will be some flecks of flour; do not stir or over mix.
• Pour into 10" tube pan and bake for 55 minutes.
• Increase oven temperature to 350 and continue to bake until a wooden skewer inserted in the middle comes clean; about 10 to 15 minutes.
• Invert pan and cool completely.
• Unmold cake by running a knife around the pan sides.
• Frosting;.
• Combine the butter, cream and remaining 1 1/2 tablespoon of orange juice and 1 tablespoon zest in a mixing bowl .
• Add the powdered sugar gradually using the mixer setting on medium until frosting is fluffy.Add additional cream if needed to adjust frosting consistency.
• Frost cake. Decorating suggestion: Roll out gumdrops for flower petals and pipe stems with decorator frosting.

FROSTED ORANGE CHIFFON CAKE W/ORANGE BUTTERCREAM FROSTING

Steps:

• 1. Heat oven to 350 degrees. Prep 2 - 8-inch round cake pans with non-stick cooking spray and flour.
• 2. Beat egg whites with 1/3 cup of sugar in a large bowl using an electric mixer until thick and glossy but not stiff. Transfer to another bowl.
• 3. Combine cake flour, remaining 1 cup of sugar, baking powder and salt in a large bowl.
• 4. Add the orange peel, orange juice, milk, sour cream and egg yolks.
• 5. Beat at medium speed for 2 minutes, scraping bottom and sides of bowl often.
• 6. Fold egg whites into batter just until blended.
• 7. Pour evenly into prepared pans.
• 8. Bake for 25 to 30 minutes, do toothpick test and if it comes out clean and if the center springs back when gently pressed, removed to a wire rack.
• 9. Cool for about 10 minutes, then remove from the pans and cool completely.
• 10. ORANGE BUTTERCREAM FROSTING:
• 11. Beat butter till creamy.
• 12. Beat in orange marmalade.
• 13. Beat in powdered sugar.
• 14. Add the heavy cream, vanilla extract and orange zest, mix well, until you get the correct consistency for frosting.
• 15. Place one cake layer top side down onto a cake platter. Spread the top with frosting. Top with second cake layer.
• 16. Frost sides and top of cake.

SUNSHINE CAKE WITH CITRUS BUTTER CREAM

Steps:

• Make cake layers:
• Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
• Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
• Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes. Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes. Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended. Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
• Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
• Make buttercream:
• Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F. Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
• With mixer running, add butter, 1 tablespoon at a time, beating well after each addition. Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
• Assemble cake:
• Brush any loose crumbs from layers and put 1 upside down on a serving plate. Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.

ORANGE CHIFFON CAKE WITH ORANGE ZEST ICING

Steps:

• For the meringue: In a clean bowl, whip the Egg (8) Whites until foamy for about 2-3 minutes.
• Slowly beat in the Granulated Sugar (3/4 cup) and continue beating until stiff peaks have formed and the meringue looks silky for about 7-8 minutes. A standing electric mixer with the whip attachment works best! Set aside until needed.
• For the cake: Sift the Cake Flour (2 1/4 cup). Combine with the Baking Powder (1 tablespoon), Salt (1 teaspoon), and Granulated Sugar (3/4 cup) and sift once more. Make a well in the center for the wet ingredients.
• In a separate bowl mix the Orange Juice (1/2 cup) Water (1/4 cup), Orange (1 tablespoon), Vegetable Oil (1/2 cup), Vanilla Extract (1 tablespoon) and Egg (6) Yolks. Pour into the "well" and whisk until no longer lumpy and smooth.
• Fold in 1/3 of the meringue with a rubber spatula. Fold in the remaining meringue, one third at a time. Fold until the batter has completely combined, making sure there is no visible meringue.
• Lightly grease and flour a bundt or tube pan. Add the batter to the pan and bake for 1 hour, or until a toothpick comes out clean.
• Invert pan over a sheet pan lined with parchment paper. Cool upside down until the pan is cool to the touch. Remove from pan and top with icing.
• For the icing: Combine Powdered Confectioners Sugar (2 1/4 cup), Vanilla Extract (2 teaspoon), Butter (2 tablespoon) , Light Cream (1/4 cup) and Orange (1 tablespoon) together and mix until smooth. If needed, add two more tablespoons of heavy cream.
• Pour over the cake allowing to drip all over the sides. Garnish with extra orange zest if desired.
• Dig in and enjoy!