Monday, January 06, 2014

SWEETPOLITA ORANGE PARTY CAKE


My daughter Myraz loves orange cake..so on her 19th birthday I made this cake for her....puas mencari resipi yang ada kelainan sedikit akhirnya saya jumpa resipi ini di blog - Sweetpolita. Naampak menarik so memberi laluan untuk mencubanya. Saya buat dua adunan..satu plain dan satu lagi saya masukkan orange. Begitu juga dengan frostingnya..saya buat ombre orange frosting. Di ats kek saya letakkan halwa limau..hemmmm memang hebat kek ini.- http://sweetapolita.com/2013/05/orange-party-cake-with-whipped-orange-frosting/





Sweetpolita Orange Party Cake

For The Cake
4 whole eggs, room temperature
2 egg yolks, room temperature
1 cup (240 ml) whole milk, at room temperature
1/4 cup freshly squeezed orange juice, strained 
3 cups (345 g) cake flour, sifted
2 cups (400 g) sugar
1 tablespoon plus 1 teaspoon (19 g) baking powder
1/2 teaspoon (4 g) salt
3/4 cup (170 g) unsalted butter, cold and cut into small even pieces
Zest from 2 medium oranges

For the Orange-Vanilla Whipped Cream Filling:
2 tablespoons (30 ml) cold water
2 teaspoons (10 ml) unflavoured gelatin 
2 cups (500 ml) whipping cream 
1/4 cup (30 g) icing/confectioners' sugar
1 teaspoon (5 ml) pure vanilla extract
Zest from 1 medium orange
Pinch of salt

For the Whipped Orange Frosting:
2 cups (454 g) unsalted butter, softened and cut into cubes
4-1/2 cups (565 g) confectioners’ sugar, sifted
1/4 cup (59 ml) freshly squeezed orange juice, strained
Pinch of salt
Instructions

For the Orange Cake:
  1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round and dust sides with flour.
  2. In a medium measuring cup with a spout, lightly break up the eggs and yolks. In a separate measuring cup, combine the orange juice and milk.
  3. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. (You can keep half in the fridge while you add the first half of butter.) Continue mixing on low speed until all of the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture.
  4. Gradually add the milk/orange juice mixture to these dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold in the zest.
  5. Divide batter evenly among the 3 prepared pans (use a kitchen scale to ensure 3 even layers--cakes should weight ~460 g each). Place two of the cake pans on a baking sheet and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 23 minutes. Repeat with the final layer. Let the layers cool in the pans for 15 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely.

  1. For the Vanilla Bean Whipped Cream Filling:
  1. In a small stainless steel bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture until the gelatin has dissolved. Refrigerate, stirring frequently, until cool but not set, about 8 minutes. (Be careful to keep your eye on it, or you'll end up with Panna Cotta!)
  2. In a chilled stainless steel mixer bowl with a chilled whisk attachment, beat the remaining whipping cream, icing/confectioners' sugar, vanillla and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Fold in zest. Keep covered and chilled until ready to use.

  1. For the Whipped Orange Frosting:
  1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  2. Add sifted icing sugar, orange juice and salt, and mix on low speed for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy.

Assembly of the Orange Party Cake:
  1. Trim any dark edges or crust from cake layers with a very sharp serrated knife. Place your first cake layer, face-up, onto a cake stand, plate or 8-inch round foil cake board. Fill your pastry bag with about 1-1/2 cups of the Whipped Orange Frosting and pipe a dam around the perimeter of the cake layer (this will keep our Orange-Vanilla Whipped Cream Filling in place). Place about 1 cup of the cream filling on top of the cake layer, inside of the dam. Gently spread the filling using a small offset spatula.
  2. Repeat until you come to your final cake layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume. Use your clean offset spatula to carefully smooth the frosting so it's flat against the cake.
  3. Cover the entire cake gently with plastic wrap (I like Press n' Seal), and then, once covered, use your hands to carefully ensure the cake is lined up straight and flattening any lumps or bumps of frosting. Chill for at least 30 minutes.
  4. Once cake is stable and chilled, apply an even layer of frosting to the entire cake, to seal in crumbs. Chill again until frosting is firm, about 30 minutes.
  5. Place cake plate/board with cake onto a turntable, if possible. Be sure your remaining frosting is smooth and fluffy, working it with a rubber spatula for a few moments. You can even warm in microwave for a few seconds to soften it up.
  6. Divide frosting into 3 separate small bowls. Tint 3 of them: 1 plain, 1 light orange, 1 bright orange. Leave the remaining frosting un-tinted. Place cake on a turntable, if possible.
  7. Using a small offset spatula, spread the plain frosting on the top of the cake, letting it extend about 1/2" over the edge. Using a tip 104 pipe each color 3 layers over  lapping till complet. Use your small offset spatula to smooth top of cake. Top with caramalised orange, if desired.
  8. Keep cake refrigerated for up to 2 days, but serve at room temperature.

* Note :- I made 2 batch of this cake..1 batch orange and 1 batch vanilla. The original recipe call for all 4 layers with orange. For exactly as mine I used 9" baking tray.

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