December

December

June 15, 2012

Chiffon.....Perfect for Summer!

It's time to head to the beach. The wind blows through your hair.
 The warm sun bathes your skin. Soft golden sand caresses your feet.
The waves sing to a perfect rhythm and the 
sea oats gently sway against the breeze.
 If you love the sun and the sea, the beach is the right destination for you.
So grab your sun tan lotion and
your Frisbee and go frolicking to the beach!



Chiffon cake on a summer afternoon? What could be more perfect to serve your guests? My home economics teacher at Ole Miss, Mrs. Williams,  always said, "Girls.....you must learn to make a good chiffon cake for those hot summer months. It's almost the same as "wearing" chiffon....it will be cool and refreshing....light and airy...and will make you appear as if you are the perfect hostess!" Don't you just love that?  



Lemon Orange Chiffon Cake

2 1/2 cups sifted cake flour
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
Lemon-Orange Buttercream Frosting


Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. 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.


Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350° 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). Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.




Orange Buttercream Frosting
1 cup butter, softened
3 tablespoons orange zest
1 tablespoon lemon zest
1 (32-oz.) package powdered sugar
3 tablespoons fresh lemon juice
5 tablespoons fresh orange juice
1 tablespoon additional fresh orange juice


Beat 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 Tbsp. fresh orange juice, beating at low speed until blended after each addition. Add up to 1 Tbsp. additional fresh orange juice, 1 tsp. at a time, until desired consistency is reached.







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