Sylvia Weinstock's Angel Food Cake with Lime, Coconut, and Blood Orange Buttercreams

Ingredients

  • 4 teaspoon(s) vanilla extract, preferably clear
  • 1 tablespoon(s) fresh lime juice
  • 2 teaspoon(s) finely grated lime zest
  • 24 tablespoon(s) (3 sticks) unsalted butter, at room temperature
  • 4 large egg whites, at room temperature
  • 1 cup(s) sugar
  • 1 tablespoon(s) blood orange juice or orange juice
  • + 13 more ingredients
    • ¾cup(s) finely grated blood orange zest or orange zest
    • 1/3cup(s) shredded unsweetened coconut, toasted
    • 24 tablespoon(s) unsalted butter, at room temperature
    • 3 large egg yolks
    • 1 cup(s) sugar
    • 6 large egg whites, at room temperature
    • 2 cup(s) sugar
    • 12 tablespoon(s) (1 ½ sticks) unsalted butter, at room temperature
    • 1 teaspoon(s) vanilla extract
    • ½cup(s) whole milk
    • ½teaspoon(s) salt
    • 1 tablespoon(s) baking powder
    • 3 cup(s) cake flour (not self-rising)

1. To make cake: Adjust 2 oven racks to divide oven into thirds. Preheat oven to 350 degrees. Grease 3 (9" x 1 1/2") round cake pans. Line bottoms with parchment paper; grease paper and dust pans with flour, tapping out excess. 2. Sift flour, baking powder, and salt into a bowl. Combine milk, 1/...

View full recipe at SpringPad

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