This wonderful fail proof recipe actually comes from the Canadian Living test kitchens. This has become a real standby at my place, and guaranteed not to disappoint. It can also be adapted to other citrus fruits, and of course your favorite frosting. I've even provided you with the recipe to one of my favorites, Chantilly Frosting. The cake recipe makes 48 mini cupcakes or a 10 inch tube pan. I opted to divide it into 24 mini cupcakes, one 8 inch round cake, and had enough batter to test two new heart shaped cake molds. Not bad for one cake recipe.
2 1/4 cups sifted cake and pastry flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 egg yolks
8 egg whites
2 tablespoons grated orange zest
3/4 cup orange juice
1/2 cup vegetable oil
1/4 cream of tartar
In a large bowl, sift the flour, 3/4 cup of the granulated sugar,baking powder and salt. In a separate bowl whisk 6 egg yolks, the rind, 3/4 cup orange juice and the 1/2 cup of oil. Add the wet ingredients to the flour mixture and whisk until the batter is smooth. You can also use an electric beater. Set aside.
In a separate large bowl, beat the 8 egg whites until foamy and then add the cream of tartar. Continue beating until soft peaks form. Gradually beat in the remaining 3/4 cup of sugar ( 2 tablespoon at a time), until stiff glossy peaks form. Gently sir in 1/4 of the egg whites into the cake batter and then fold in the remaining egg whites. Pour into the prepared mini cupcake molds. Bake in a pre-heated 350º F oven for 20-25 minutes. The cupcakes are done if a toothpick inserted in the center comes out clean. The larger 10"tube cake will take 50 minutes.
2 cups icing sugar
1/4 cup soft unsalted butter
1/2 cup 35% whipping cream
1/2 teaspoon vanilla extract
In a large mixing bowl add the icing sugar, butter, vanilla and with an electric mixer, gradually beat in the 35% cream until the desired consistency. Add more cream if necessary.