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Receta Cranberry Glazed Orange Layer Cake

Name: Cranberry Glazed Orange Layer Cake
Ingredients: 3 c. Sifted cake flour; 2 1/2 tsp Baking pwdr; 1/4 tsp Salt; 1 c. Unsalted butter, room temperature (2 sticks); 3 1/2 c. Sifted powdered sugar; 6 lrg Large eggs, separated; 2 tsp Grated orange peel; 1 1/2 tsp Vanilla extract; 1 1/2 tsp Orange extract; 1 c. Whole lowfat milk; 1/4 c. Plain yogurt Creamy Brown Sugar Frosting Cranberry Glaze

de Global Cookbook

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Ingredientes

3 c. Sifted cake flour
2 1/2 tsp Baking pwdr
1/4 tsp Salt
1 c. Unsalted butter, room temperature (2 sticks)
3 1/2 c. Sifted powdered sugar
6 lrg Large eggs, separated
2 tsp Grated orange peel
1 1/2 tsp Vanilla extract
1 1/2 tsp Orange extract
1 c. Whole lowfat milk
1/4 c. Plain yogurt Creamy Brown Sugar Frosting Cranberry Glaze

Direcciones

Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking pwdr and salt into medium bowl. Using electric mixer, beat butter in large bowl till creamy. Gradually add in sugar; beat till light and fluffy, occasionally scraping down sides of bowl. Add in egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract. Whisk lowfat milk and yogurt in small bowl to blend. Add in dry ingredients to yolk mix in 3 additions alternately with lowfat milk mix in 2 additions, beating well after each addition.
Using clean dry beaters, beat egg whites in another large bowl till stiff but not dry. Fold 1/3 of whites into batter, then mix in remaining whites. Divide batter between pans. Smooth tops.
Bake cakes till tester inserted into center comes out clean, about 35 min. Cold cakes in pans on rack 15 min. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cold completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)
Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 c. Creamy Brown Sugar Frosting. Spread 1 c. Cranberry Glaze over frosting, leaving 1/2-inch border all around cake. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 c. frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Chill till frosting is hard, about 1 hour.
Spread remaining Cranberry Glaze over top center of cake. Refrigeratetill glaze is set. (Can be made 1 day ahead. Cover with cake dome and chill.)
Makes 12 servings.