Orange Hazel Cake
From Recipes-Wiki
Contents |
Ingredients
- 1/2 c. butter
- 1/2 cups sugar
- 3/4 cups orange juice
- 2 tsp orange peel
- 1 1/4 cups oat flour, sifted
- 1 1/4 cups brown rice flour, sifted
- 4 tsp. of baking powder
- 1/4 teaspoon salt
- 1 tsp. lemon or almond extract
- 3 eggs, separated
- 1/4 c shredded coconut (optional)
Utensils
at least 2 mixing bowls 9" cake pan. wire whisk
Preparation
Wet Ingredients
- Cream butter well to incorporate air, gradually adding sugar.
- Beat in egg yolks one at a time, beating well after each addition.
Dry Ingredients
- Sift together flour, baking powder, salt.
Combine Wet and Dry
Add dry ingredients to creamed butter mixture alternately with 3/4 cup orange juice. Beat the mixture well.
Stir in extract.
Egg whites
In a very clean bowl, beat egg whites until stiff but not dry. Any oil in the bowl will impede the formation of structure within the beaten egg whites. One trick to clean the bowl is to first rub the bowl with vinegar, rinse, dry, then add the egg whites.
Once sufficiently beaten, gently fold the eggs into your batter.
Pour into pans
Turn mixture into 1 greased 9" layer cake pan.
Baking
Bake in preheated 350°F oven for 25 to 30 minutes or until toothpick inserted in center is nearly clean and cake springs back when pressed lightly in center.
Trimmings
When cake is cooled, frost with a boiled frosting, seven-minute frosting, or all-white Mountain or coconut frosting.
Optionally sprinkle with freshly grated coconut.
