Orange Cake

Another cake created to utilise some of the leftover food in the house :)
This time, its oranges! I had 3 oranges, which nobody wanted to eat...........so off they went into this cake and were devoured in no time :)

Again, this recipe is courtesy - joyofbaking.com.

Ingredients:

6 large eggs, separated plus 1 (30 grams) additional egg white
2 1/4 cups (225 grams) sifted cake flour (or you can use 2 cups of maida and 1/4 cup of cornflour)1 1/2 cups (300 grams) superfine white (castor) sugar (sugar grounded in a mixer)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil or safflower oil
3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Oranges)
2 tablespoons (10 grams) orange zest (grate the skin of the oranges to get the zest)
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar (or you can use a few drops of lemon juice)
Method:
Separate the eggs and place the whites in one bowl and the yolks in another.
Preheat the oven to 325 degrees F (170 degrees C) and have ready a baking tin (ungreased) ready.
In the bowl of your electric mixer (I used the food processor), fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons), baking powder, and salt. Beat until combined.
Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar/ lemon juice and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form.
With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the ungreased baking tin and bake for about 40 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back).
Immediately upon removing the cake from the oven invert the pan and place on a flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours).

Housewife's Hobby: Carrot Walnut Cake

Housewife's Hobby: Carrot Walnut Cake: "This post is being long overdue.......... with my friends asking me for this recipe since I had uploaded the pics on FB :) This cake is m..."

Carrot Walnut Cake

This post is being long overdue..........with my friends asking me for this recipe since I had uploaded the pics on FB :)

This cake is my favourite.........and my family's too. It is just too irresistible! The beautiful mix of the sweetness and softness of carrots with the nutty crunch of walnuts, makes it an absolutely mouth watering cake!

I picked up this recipe from joyofbaking.com. And please follow this recipe to the dot.....this does not need any experimentation or substitution.

Ingredients:

1 cup (100 grams) pecans or walnuts
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (260 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)
2 teaspoons pure vanilla extract

Method:

• Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.


• Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
  Peel and finely grate the carrots.
  In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
  In bowl of electric mixer (or with a hand mixer, I used the hand mixer), beat the eggs until frothy (about 1 minute).


• Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).


• Add the oil in a steady stream and then beat in the vanilla extract.


• Add the flour mixture and beat just until incorporated.


• With a large rubber spatula fold in the grated carrots and chopped nuts.


• Pour part of the batter into a previously greased baking tin and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Trust me, this is one of the simplest recipes as well. I usually do not put icing on my cakes, hence I add a cup more of sugar. Else, the cake would be a little less sweet.

Happy Baking!