Ambrosia Cake Tasty Recipes

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Thursday, February 28, 2013

Ambrosia Cake

"A light, white cake with a scrumptious orange-coconut filling and an almond flavored meringue frosting."

Ingredients :

2/three cup shortening
1 three/4 cups white sugar
2 half of cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup flaked coconut
1 1/2 teaspoons vanilla extract
5 egg whites
half cup white sugar
1 half of teaspoons cornstarch
1 tablespoon butter
1 egg yolk, beaten
1/three cup flaked coconut
2 tablespoons orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
1 cup white sugar
1/2 cup mild corn syrup
1/4 cup water
2 egg whites
1 teaspoon almond extract

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H15M

Preheat the oven to 350 ranges F (a hundred seventy five ranges C). Grease and flour two 9 inch round cake pans.
In a massive bowl, cream together the shortening and 1 three/4 cups sugar until mild and fluffy. Combine the flour, baking powder and salt; stir into the creamed aggregate alternately with the milk, beginning and finishing with the flour. Stir in vanilla and 1 cup coconut. In a separate glass or metal bowl, whip egg whites to smooth peaks. Fold egg whites into the cake batter. Divide the batter evenly among the organized pans.
Bake for 35 minutes inside the preheated oven, or till a toothpick inserted into the center of the cakes comes out smooth. Cool desserts in pans over a wire rack. When desserts are cool enough to address, faucet out of the pan to chill completely. Spread the Citrus Coconut Filling between the layers, and frost the outside with fluffy white frosting.
To make the Citrus Coconut Filling: Whisk together half of cup sugar and cornstarch in a small saucepan. Add butter, coconut, and egg yolk, and cook over medium heat stirring continuously till the butter is melted, and the mixture has thickened. Remove from warmth, and stir within the orange zest, orange juice and lemon juice.
To make Fluffy White Frosting: Combine 1 cup sugar with corn syrup and water in a small saucepan over medium warmth. Bring to a boil, stirring every now and then to dissolve sugar. Continue cooking without stirring, until the temperature is among 234 and 240 levels F (112 to 116 levels C), or until a small amount of syrup dropped into cold water bureaucracy a soft ball that flattens when eliminated from the water and positioned on a flat surface. In a big glass or metallic bowl, whip ultimate 2 egg whites till gentle peaks shape. Pour the hot syrup in a skinny movement into the egg whites whilst persevering with to whip until thick and sleek. Stir in almond extract.

Notes :

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