ORANGE BLOSSOM WEDDING CAKE
Makes 1 (3-tier) cake with square layers
Servings: 50
FOR THE CAKE:
5 1/2 cups sifted cake flour
6 tsp double-acting baking powder
2 tsp salt
3 cups sugar, divided use
8 egg whites
1 cup butter, room temperature
1 1/2 cups milk
1/2 cup frozen concentrated orange juice, thawed, undiluted
1 tbsp grated orange peel
FOR THE FROSTING:
1/2 cup butter or margarine
1/2 tsp salt
3 lb sifted powdered sugar (12 cups)
5 egg whites, unbeaten (pasteurized egg whites)
1/4 cup cream
2 tsp vanilla
TO MAKE THE CAKE:
Preheat oven to 325 degrees F. Line bottoms of 1 (10x10x2-inch) square pan and 2 (8x8x2-inch) pans with wax paper.*
Measure sifted flour; add baking powder, salt, and 2 cups sugar. Reserve.
In large bowl, beat egg whites at high speed until foamy. Slowly add remaining 1 cup sugar, beating only until meringue will hold up in soft peaks; set aside.
Stir 1 cup softened butter into separate bowl. Sift in reserved dry ingredients; set aside.
Combine milk, undiluted orange concentrate and rind. Stir 1 1/2 cups of the milk mixture into dry ingredients, mixing until all flour is dampened. Then beat 2 minutes at low speed of electric mixer. Add remaining liquid and the meringue mixture to batter and beat 1 minute longer in mixer. Pour batter to equal depths in each prepared pan.
Bake at 325 degrees F about 45 minutes or until done. Cool layers.
TO MAKE THE FROSTING:
Makes 5 cups frosting; enough to frost 3-tier Orange Blossom Wedding Cake
Cream 1/2 cup butter or margarine. Add salt and part of powdered sugar gradually blending after each addition. Add remaining powdered sugar, alternately with the egg whites first, then stir, until of spreading consistency. Beat after each addition until smooth. Add vanilla; blend (while frosting cake, keep bowl of frosting covered with a damp cloth to prevent excessive evaporation.)
TO ASSEMBLE THE CAKE:
Brush cake to remove any loose crumbs. Trim 1 (8-inch) square cake to make a 5-inch square cake. Place 10-inch cake on large flat tray or plate. Frost top and sides with thin layer of frosting. Cover top of cake smoothly with more frosting. Center 8-inch cake on top of 10-inch cake and frost as above. Center 5-inch cake on 8-inch cake. Frost. Then spread frosting over entire cake to give flat, even base for decorating. Decorate as desired.
Cake may be decorated with fresh edible flowers, candied flowers, or bakery-bought decorations.
*Round or square pans of recommended size in above recipe may be used. If a set of 3-tier cake pans are not available, use 10x10x2-inch, 8x8x2-inch, and 5x5x2-inch pans and divide batter evenly.
NOTES:
If bowls are not large enough for batter, divide recipe into 2 bowls.
If oven is not large enough for 3 cake pans, one cake pan with batter may be held at room temp until the other 2 layers are baked.
Servings: 50
Source: Newspaper Clipping
Note: I have not tested this recipe. |