To me, spring is bright sunshine and sweet berries. I know, berries really are more a late spring into summer thing, but still that’s what I think of in the spring. I think lemon is like a kiss of sunshine.
Category: Citrus Cake
Shout Summer with a Lemonade Cake and Lemonade-Buttercream Frosting
Fresh squeezed lemons kissed with sugar is like liquid sunshine in a glass. Lemonade, the key ingredient in both the cake and butter frosting, has been a popular refreshment as far back as 1000 AD. In 1676, a company known as Compagnie de Limonadiers was founded in Paris. Having been granted monopoly rights to sell lemonade, vendors roamed the streets serving the drink in cups from tanks on their backs. Once upon a time, children sold lemonade from home-made stands on warm summer days. Sadly today, those stands are few and far between – health code violations, operating a business without a licence and child labor laws all conflict with this purely innocent activity. Yet our love-affair with all things lemonade have not diminished. Perhaps it’s the bright, sunny color of the lemons or the refreshing citrus goodness that forever links summer and lemonade in our minds and hearts.
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Orange Chiffon Cake with Citrus Buttercream Frosting and Edible Flowers
Today is National Chiffon Cake Day. Silly me, in preparation for today’s yummy post, I went in search of a recipe that we could test drive and tweak. I was searching for something delicious, pretty, and not too difficult. Something the men in my life could master. That’s when the lights came on, and I realized I already had the perfect recipe, complete with a few pictures.
A few years back, my guys baked a beautiful Chiffon Cake for Mother’s Day. Perfect for today’s share. If these guys can turn out a delicious cake completely from scratch, I know it’s gotta be easy.
Happy Chiffon Cake Day to Everyone! Hope you enjoy the day.
Orange Chiffon Cake with Citrus Buttercream Frosting
Chiffon Cake
2 1/2 cups Cake Flour, sifted
1 1/3 cups Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
1/2 cup Vegetable Oil
5 large Eggs, separated
3/4 cup fresh Orange Juice
3 tablespoons Orange Zest
1/2 teaspoon Cream of Tartar
Citrus Buttercream Frosting
1 (32-oz.) package powdered sugar
1 cup butter, softened
3 tablespoons orange zest
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
5 tablespoons fresh orange juice
1 tablespoon additional fresh orange juice, if needed
Optional:
Edible Flowers and Kumquats For Garnish
To Make the Chiffon Cake:
Heat oven to 350. Lightly grease and flour three 9-inch round cake pans and set aside.
Sift the cake flower into the bowl of a heavy-duty electric stand mixer. Add the sugar, baking powder and salt.
Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.
In a separate bowl using a hand-held mixer, beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold the egg whites into flour mixture.
Spoon batter into the prepared cake pans.
Bake in the heated oven for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
To Make the Buttercream Frosting:
Sift the powdered sugar into a large bowl. Set aside until ready to use.
Cream butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy.
Gradually add powdered sugar alternately with lemon juice and 5 tablespoons fresh orange juice, beating at low-speed until blended after each addition.
Add up to 1 tablespoon additional fresh orange juice, 1 teaspoon at a time, until desired consistency is reached.
To assemble cake:
Place one layer of the cooled cake on a serving platter. Spread about one-quarter of the frosting over the top. Place second layer of cake on top of the first, coat with frosting, and repeat with final third layer.
Frost the top and sides of the cake. Garnish finished cake with edible flowers as desired.
When serving, place a flower and a few kumquats as desired for a whimsical presentation.
Orange-Scented Italian Olive Oil Cake
Have you seen this old-world Olive Oil Cake from Sauveur? It was first published back in January 2015. Even the name Olive Oil Cake sounds intriguingly old-world, doesn’t it? While a number of olive oil cakes are finished with a nice dusting of powdered sugar, this cake is finished with a sprinkling of sea salt. I like salt and orange together.
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