Orange Chiffon Cake and Lemony Buttercream

ImageThis recipe is a bit more complicated than I usually post but it makes up for that in light and fluffy deliciousness. This cake could be for anything, a birthday, an anniversary, a new job, a good day, a bad day, seriously ANYTHING! I got this recipe and changed it from the Joy of Cooking. 

 

Orange Chiffon Cake:

1 cup. Rice Flour

1 cup. Potato Flour

1/4 cup. Tapioca or Potato Starch

1 1/4 cups. Sugar

1 tbsp. Baking Powder

1 tsp. Salt

5 Egg Yolks

3/4 cup. Freshly Squeezed Orange Juice

1/2 cup. Vegetable Oil

2 tbsp. Orange Zest

1 tsp. Vanilla

8 Egg Whites

1/2 tsp. Cream of Tartar

1/4 cup. Sugar

 

Preheat oven 325°F. Grease and line two 8-inch pans. Sift flours into a mixing bowl. Add and combine sugar, baking powder, and salt. Add egg yolks, orange juice, vegetable oil, and orange zest, beat on high speed until smooth. In another bowl beat and with clean beaters, beat egg whites and cream of tartar until stiff (I seriously mean stiff and no longer glossy). Then stir sugar into the egg whites. Add one-quarter of the egg whites to the other mixture and fold it in. Add the rest of the egg whites and fold in until smooth. Be gentle with this. Put half of the batter into each pan and bake for 35 minutes or until an inserted toothpick comes out clean. Let it cool completely before cutting each cake in half.

 

If I had a secret recipe this would be it. But because I am so into you guys, I will share.

 

Lemony Buttercream Frosting:

2 cups. Unsalted Butter (1 pound)

1/4 cup. Cream

3 cups. Icing Sugar

1 tbsp. Lemon Juice

 

Add butter, cream, and half the icing sugar to the mixer. Beat on high until it is nice and fluffy. Add the rest of the icing sugar and check the consistency. If it is too thick add more cream. If it is too runny add more icing sugar. Then take 1/4 cup to a different bowl. Microwave it for about 20 seconds and then add to the big bowl of icing. When I had my icing crisis, I found that this trick actually makes the buttercream, so light and smooth. Mmmm!

Then you know what you do… you frost the cake. Assemble the cake and spread icing between the layers. Then do a crumb coat. (A thin layer to seal in the crumbs.) Put it in the fridge for fifteen minutes. Add a thicker coat of icing. Press coconut onto the outside and pipe rosettes on the top.

 

Final step is to eat this entire cake because it’s that good! Don’t you dare share it either. Well that’s not actually what I did; but I wouldn’t judge you if that’s what you did.

 

I seriously want to know what you think of this recipe, so bake it and get back to me. If you think it’s too hard, it’s not. You can do it!

 

Enjoy!

Carrot Cake Anyone?

I’m thrilled to start blogging. I figured I would start with one of my favourite recipes that I have been making for years, carrot cake. I originally got the recipe from the cookbook, Clueless in the Kitchen, by Evelyn Raab; however, I adapted it to be gluten free. My seven-year-old sister helped me make the cake. Although I think I could have frosted the cake better, it turned out well. And it tasted great. My brother-in-law told me he couldn’t even tell it is was gluten free.

I hope you enjoy it!

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All the ingredients (except xanthan gum).

Gluten Free Carrot Cake with Cream Cheese Icing

1 cup White Rice Flour

¾ cup Brown Rice Flour

¼ cup Tapioca Starch

½ tsp Xanthan Gum

2 tsp Baking Powder

1½ tsp Baking Soda

2 tsp Cinnamon

2 cups Sugar

1 cup Vegetable Oil

4 Eggs

2 cups Grated Carrots

1 cup Canned Crushed Pineapple, Drained

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We got a little messy with the carrots. 

Preheat oven to 350° F. Grease two 8-inch cake pans. In a medium bowl, stir together brown rice flour, white rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and cinnamon. In a large bowl, combine sugar, oil, and eggs, beating until smooth. Add the flour mixture to the egg mixture and stir. Blend the crushed pineapples in food processor or blender. Then add the carrots and crushed pineapple to batter. Mix well. Pour half the prepared batter into each pan. Bake for 35 minutes, or until a toothpick in the middle comes out clean.

Remove cake from the pan and let it cool thoroughly.

If you were curious, xanthan gum works in place of the gluten, making the cake stick together better. It is available at most grocery stores in the Gluten Free section. 

 

Cinnamon Cream Cheese Icing

1/2 cup Softened Unsalted Butter

1 cup Softened Cream Cheese

3 cups Icing Sugar

2 tsp Vanilla Extract 

2 tsp Cinnamon

 

In a medium bowl, beat together all ingredients until fluffy and smooth. An electric mixer is really useful here. If the consistency is too runny, add more icing sugar. It should be thick and stick to your spoon.

Frost the cake once it is entirely cool.

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Finished product.

Note: If you want to make this cake with regular wheat flour, you can. Just omit the first four ingredients (flours, starch, and gum) and use two cups of all purpose flour. 

Let me know what you think in the comments!