What are you baking today?

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I did a foccaccia with black kalamata olives, fresh rosemary sprigs and sea salt topping. SOOOOO bad for my husband's diet, but heavenly:))

missM
 
I just got through baking and frosting an Orange Sponge Cake. I decided to put the mixture in a bunt pan this time and it came out so pretty!
 
Hi MS,
Depends how big your cake is. But for a 9" (we're metric here - so that's more or less) round cake, you use 2+ cups of icing mixture (you know the deal... add a little if you need to), 2 teaspoons of cocoa powder**, a scant spoon of good quality instant coffee and juice of one lemon and 2 tspns of softened butter. Beat all ingredients until light and fluffy. If mix is too stiff, add a little milk... a drop at a time mind..... Swirl over cake top and sides and grate lemon rind over.
You can substitute lime if you like.
** for a really special frosting,- instead of the cocoa powder, melt half a block of dark cooking chocolate over warm water, mix into the butter, coffee, lemon juice and icing mix. Oh JOY!!!
 
I love orange sponge. Have you tried a mocha frosting with grated lemon zest?

Not yet, missM. I usually use a butter cream frosting with a hint (one or two T. of orange juice) to go along with it.

Will try the mocha next time. Sounds good. Thanks for the hint. :chef:
 
ORANGE SPONGE CAKE

4 eggs-separated
11/2 C. Sugar
1 C. Orange Juice
1 tsp. Grated Orange Rind
2 C. Flour
2 Tsp. Baking Powder
=================
Preheat oven to 350 degrees

In a large bowl, beat 1C sugar with the yolks.
Add the 1 C. juice, rind- blend well.
Add the flour and B.P- blending well.

In a separate medium bowl, beat the egg whites, adding 1/2 C sugar gradually.
Beat until stiff peaks form.

Fold egg whites into orange mixture.
Pour into a greased bunt pan and bake for 40 minutes.

Cool for 20 minutes and then turn out onto a nice cake server.

Frost if desired or just sprinkle powdered sugar on top.

:chef:
 
icing mixture

Icing mixture is icing sugar with a small percentage of starch added. It has a softer setting texture than straight icing sugar and unlike icing sugar, is usually lump free. I believe the starch is usually tapioca or somesuch. Anyway, it is still gluten free for those who need to know that.
 
i made milk-chocolate chip cookies. i used a recipe i found on line for using splenda. i think the recipe called for two much butter. they really spread out while baking. not very pretty but they taste good. i used splenda white and brown. will try it again, just converting one for myself.
 
Will be "baking" a salmon filet later today. I'm considering some foccacia while I have the oven warmed up. DH will just have to control himself with the fresh bread.
 
Made Pinched Orange Macaroons. Mmmm.....very good. Saw it on a Martha Stewart episode featuring this petit four from New York's Four Seasons Hotel.
 
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