Sunday, July 17, 2016

Angie's Sunshine Cake

One of our card players, Angie was nice enough to loan me her beautiful KitchenAid Mixer! So this cake is dedicated to her!

A chiffon cake uses whipped egg whites to incorporate a light texture and the frosting is a basic cream cheese with powered sugar. Easy and elegant and yes all from scratch.

2 cups all-purpose flour
1 ½ cups sugar
1 Tbs baking powder
½ tsp salt
¾ cup cold water
½ cup oil
7 eggs separated
1 tsp vanilla
½ tsp cream of tarter

Preheat oven to 325 degrees
First beat the egg whites.

Add the cream of tarter into the bowl with the egg whites. If using a stand mixer, attach the whip and beat for about 2 and ½ minutes at near but not quite full speed. You want them stiff but not dry. With a spatula transfer these to a second bowl and set in refrigerator. Wash out the mixing bowl and use the flat or regular beaters for next step.

Please read note about flour and baking in general*

Combine flour, sugar, baking powder, & salt in mixer bowl.
Add water, oil, egg yolks and vanilla.
Attach bowl & mix on half speed about 1 minute. Scrap down sides. Continue for about 15 seconds. Remove from the mixer.

Now using a spatula, fold the whipped egg whites into the cake mix carefully, you want the air that is incorporated into the mix to stay.

Pour into un-greased 9 x 15 cake pan.
Bake for 75 minutes or until top springs back to light touch.

Cool completely before icing.

Orange cream cheese frosting

4 cups powdered sugar
1 pkg (8oz) cream cheese
1 tsp orange juice
½ tsp orange zest

Put everything in bowl with flat beater. Set to “stir” for 30 seconds until blended. Turn to half way up and beat for 2 minutes.

More than on the stove top cooking, baking is much more chemistry. Amounts have to be correct. This is why dry measure cups have a flat rim and wet measure cups have a rolled rim. One to draw the back edge of a knife over so that the amount is precise, the other for pouring liquids out of.
Most baking recipes using flour will call the amount of flour by weight. Flour is a powder, sometimes it is ground very fine. When this sits it presses down and you end up with more flour than when it is loose. To have a really great cake you need to know how much
flour is going into the mix. This is why it is weighed. A cup volume of sifted flour is less mass than a cup volume of flour that has been sitting for months. Since this recipe does not give the weights, the flour was run through a strainer before measuring by volume so the amounts should be right.

Everyone enjoyed the cake, so I know you will too.

For our music:

Serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 


No comments:

Post a Comment