Just the Basics Cookbook: Learn How to Cook with Essential Techniques and Fundamental Recipes by Hitchcock Christina

Just the Basics Cookbook: Learn How to Cook with Essential Techniques and Fundamental Recipes by Hitchcock Christina

Author:Hitchcock, Christina
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2022-03-15T00:00:00+00:00


Tip

Read the label on the marshmallow product if you get a brand other than Marshmallow Fluff or Jet-Puffed Marshmallow Creme, which are gluten-free. Some can contain gluten if made in manufacturing plants that produce other products.

Orange Chiffon Cake

Prep time: 30 MINUTES, PLUS 2 HOURS COOLING TIME

Cook time: 50 MINUTES

Makes 1 (10-INCH) 3-TIER TUBE CAKE

If the name of this pretty pastel creation evokes images of swirling, floaty dresses, then you are on the right track, because this cake is airy and light (and might even make you twirl in your kitchen). The separation of the eggs and beaten egg whites ensures lots of air can be beaten into the batter to create its signature texture.

FOR THE CAKE

8 large eggs, at room temperature, separated

1 cup (200 grams) sugar, divided

⅓ cup freshly squeezed orange juice

1½ tablespoons grated orange zest

1⅓ cups (202 grams) Gluten-Free All-Purpose Flour Blend

1 teaspoon cream of tartar

½ teaspoon salt

FOR THE ORANGE CURD FROSTING

¾ cup (150 grams) sugar

½ cup freshly squeezed orange juice

1 large egg

2 tablespoons arrowroot

1½ tablespoons grated orange zest

¼ teaspoon salt

1¼ cups heavy (whipping) cream

TO MAKE THE CAKE

1. Preheat the oven to 325°F and place a rack in the bottom third of the oven.

2. In a large bowl, using a handheld electric mixer on medium speed, beat the egg yolks for about 2 minutes, until thickened. Gradually beat in the sugar by tablespoon measures until the mixture is lemon-colored and very thick. Beat in the orange juice and zest, scraping down the sides of the bowl with a spatula. Fold the flour and remaining sugar into the egg yolk mixture.

3. In a large bowl, using a handheld electric mixer on medium-high speed, beat the egg whites, cream of tartar, and salt until stiff peaks form. Fold the whites into the batter, keeping as much volume as possible.

4. Spoon the batter into an ungreased 10-inch tube pan and gently run a knife through the batter to remove any air bubbles. Bake for 45 to 50 minutes, until the top of the cake springs back when touched.

5. Immediately invert the pan and cool completely. Run a knife around the sides and center tube of the pan and remove the cake.

TO MAKE THE ORANGE CURD FROSTING

6. Place a large stainless steel bowl over a medium saucepan of gently simmering water. Place the sugar, orange juice, egg, arrowroot, orange zest, and salt in the bowl and whisk until it coats the back of a spoon, about 160°F. Set the bowl aside and cool completely.

7. In a large bowl using a handheld electric mixer on medium-high, beat the heavy cream for 2 to 3 minutes until soft peaks form. Fold the orange curd into the whipped cream with a spatula, keeping as much volume as possible.

TO ASSEMBLE THE CAKE

8. Cut the cake horizontally into three layers with a serrated knife. Place the bottom layer on a serving plate and spread with one-quarter of the frosting. Place the second layer on the frosting and spread with one-quarter of the frosting. Place the top layer on the frosting and cover the entire cake with the remaining frosting.



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