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.
Ingredients
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
Directions:
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
Ingredients:
4
cups powdered sugar
1
pkg (8oz) cream cheese
1
tsp orange juice
½
tsp orange zest
coloring
Directions:
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.
==========
*Note:
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
socialslave
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
by
Dan White
http://www.amazon.com
/dp/B00F315Y4I
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via
@amazon
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