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Receta Brown Derby Dreamy Coconut Cake
by Global Cookbook

Brown Derby Dreamy Coconut Cake
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  Raciónes: 12

Ingredientes

  • 1 1/2 c. cake flour
  • 3/4 c. sugar
  • 1 1/2 tsp baking pwdr
  • 1/4 tsp salt
  • 1/4 c. water
  • 1/4 c. oil
  • 3 x Large eggs separated
  • 3 Tbsp. grapefruit juice
  • 1/2 tsp grated lemon zest
  • 1/4 tsp cream of tartar
  • 3/4 c. sugar
  • 1/4 c. light corn syrup
  • 1/4 c. water
  • 3 x egg whites room temperature
  • 1 tsp vanilla extract or possibly
  • 1/2 tsp almond extract
  • 1 1/2 c. shredded coconut

Direcciones

  1. For the Cake: Sift together flour, sugar, baking pwdr and salt into bowl. Make well in center of dry ingredients and add in water, oil, egg yolks, grapefruit juice and lemon zest. Beat till very smooth.
  2. Beat egg whites in small bowl with cream of tartar till stiff but not dry. Gradually add in egg whites to batter and mix in gently till just blended. Don't stir.
  3. Turn batter into ungreased 9-inch springform pan and bake at 350 degrees till top of cake springs back when lightly touched, about 25 min.
  4. Cold in pan on rack 15 min. Loosen edges of cake carefully with knife and remove from pan.
  5. For the White Mountain Frosting: Mix sugar, corn syrup and water in small heavy saucepan. Insert candy thermometer and partly cover pan. Bring to boil over medium heat. Remove cover and boil without stirring till drop on tip of spoon will spin 6- to 8-inch thread or possibly thermometer registers 240 to 242 degrees.
  6. Just before syrup reaches proper temperature, beat egg whites with electric mixer till soft peaks form. When syrup reaches correct temperature, set mixer at high speed and pour syrup into whites in slow thin stream. Beat till glossy and hard sufficient to hold shape. Beat in vanilla extract.
  7. To Assemble: With serrated knife, cut cake in half to make 2 layers. Fill with part of White Mountain Frosting. Frost top and sides with remaining frosting. Sprinkle generously with coconut.
  8. This recipe yields 8 to 12 servings.