Daddy's Birthday Cake (Aka Franny's Sunshine Cake)
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
56
Sourness
45
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tsp
Cream Of Tartar1 cup
Sugar1 tsp
Salt1 cup
Orange Juice1 tsp
Vanilla Extract1 tsp
Almond Extract1
Egg2.5 tbsps
All-Purpose Flour2 cups
Heavy Cream1 cup
Almond (sliced)Directions:
1
Preheat the oven to 350°F
2
In a standing electric mixer, use the whisk attachment to whip the egg whites with the cream of tartar
3
When they start to double in size, slowly add in 2/3 cup of the sugar
4
Whip until you have stiff peaks
5
Set aside
6
In a large mixing bowl, whisk together the egg yolks, salt, and the remaining 2/3 cup sugar
7
Gradually add the orange juice and continue to beat until light and fluffy
8
Combine the two mixtures: Spoon a little whipped egg whites into the yolks and stir
9
Then fold the rest of the whites into the mixture in two additions
10
Deftly fold in the flour, vanilla extract, and almond extract
11
Pour the batter into an ungreased 9-inch angel food cake pan and bake for 35 to 40 minutes or until a cake tester comes out clean
12
Remove the pan from the oven and place it upside down
13
Leave it like that until the cake is cool
14
Once it has cooled, run a sharp knife around the edge of the cake to separate it from the pan
15
Invert the pan over a serving plate, and let gravity do its thing
16
Carefully cut the cake in half horizontally with a large serrated knife
17
10
18
Frost the top of the bottom half with some of the orange filling (see below), and then layer some of the mandarin orange slices and berries on top of the frosting
19
11
20
Place the top half over the bottom half, and then frost the top and sides of the cake with the remaining orange filling
21
Place the remaining mandarin oranges and berries on top of the cake
22
12
23
Sprinkle the topping (see below) over the cake and enjoy
24
Preheat the oven to 350°F
25
In a standing electric mixer, use the whisk attachment to whip the egg whites with the cream of tartar
26
When they start to double in size, slowly add in 2/3 cup of the sugar
27
Whip until you have stiff peaks
28
Set aside
29
In a large mixing bowl, whisk together the egg yolks, salt, and the remaining 2/3 cup sugar
30
Gradually add the orange juice and continue to beat until light and fluffy
31
Combine the two mixtures: Spoon a little whipped egg whites into the yolks and stir
32
Then fold the rest of the whites into the mixture in two additions
33
Deftly fold in the flour, vanilla extract, and almond extract
34
Pour the batter into an ungreased 9-inch angel food cake pan and bake for 35 to 40 minutes or until a cake tester comes out clean
35
Remove the pan from the oven and place it upside down
36
Leave it like that until the cake is cool
37
Once it has cooled, run a sharp knife around the edge of the cake to separate it from the pan
38
Invert the pan over a serving plate, and let gravity do its thing
39
Carefully cut the cake in half horizontally with a large serrated knife
40
10
41
Frost the top of the bottom half with some of the orange filling (see below), and then layer some of the mandarin orange slices and berries on top of the frosting
42
11
43
Place the top half over the bottom half, and then frost the top and sides of the cake with the remaining orange filling
44
Place the remaining mandarin oranges and berries on top of the cake
45
12
46
Sprinkle the topping (see below) over the cake and enjoy
47
To Make the Orange Filling 1
48
Combine the sugar, egg, flour, orange juice, and orange zest in a double boiler and cook over simmering water until thick, about 5 to 8 minutes
49
Cool to room temperature
50
Whip the cream till almost stiff
51
Fold in the cooled orange mixture
52
Whisk until you have stiff peaks
53
Combine the sugar, egg, flour, orange juice, and orange zest in a double boiler and cook over simmering water until thick, about 5 to 8 minutes
54
Cool to room temperature
55
Whip the cream till almost stiff
56
Fold in the cooled orange mixture
57
Whisk until you have stiff peaks
58
To Make the Topping 1
59
Butter a piece of aluminum foil
60
In a heavy skillet over high heat, cook the sugar until it is caramelized (turns a medium brown color)
61
Swirl the pan carefully to get all of the sugar to caramelize evenly
62
Pour the sliced almonds over the caramelized sugar and stir with a wooden spoon to coat the almonds
63
Spread the almonds out on the piece of buttered foil, and let them cool
64
When they are cool, crush or chop the nuts
65
Butter a piece of aluminum foil
66
In a heavy skillet over high heat, cook the sugar until it is caramelized (turns a medium brown color)
67
Swirl the pan carefully to get all of the sugar to caramelize evenly
68
Pour the sliced almonds over the caramelized sugar and stir with a wooden spoon to coat the almonds
69
Spread the almonds out on the piece of buttered foil, and let them cool
70
When they are cool, crush or chop the nuts