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Sunshine Cake with Citrus Buttercream



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Vincent van Gogh
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Citrus with Blue Pottery
Citrus with Blue Pottery
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Camoin, Charles
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La Belle Cuisine


Sunshine Cake with Citrus Buttercream

Gourmet February 2000

"With the addition of a citrus custard as a filling and a
sprinkling of coconut over the frosting, this would be
known as a Robert E. Lee cake."

For cake layers
1 1/4 cups sugar
1 tablespoon finely grated fresh orange zest
1 tablespoon finely grated fresh lemon zest
2 1/2 cups sifted cake flour (not self-rising;
sift before measuring)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
4 large egg yolks
1/3 cup milk (not nonfat)
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice

For buttercream
4 large egg whites
1 cup sugar
2 sticks unsalted butter, cut into tablespoons
and softened slightly
1/3 cup orange liqueur such as Grand Marnier
2 tablespoons fresh lemon juice

Special equipment: a standing electric mixer

Make cake layers: Preheat oven to 350 degrees F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess. Put sugar and zests in a food processor and pulse until blended well, about 30 seconds.
Sift together the flour, baking powder, baking soda, and salt. Beat butter
in the large bowl of standing electric mixer until light and fluffy, about 2
minutes. Gradually beat in the sugar mixture and beat at high speed 5
minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy,
about 4 minutes. Add one fourth of the flour mixture and beat on low
speed until just combined. Beat in the milk until just blended. Beat in
remaining flour mixture alternately with juices in 3 batches, beginning
and ending with flour mixture. Divide the batter evenly between cake
pans and smooth tops. Bake in middle of oven until golden and tester
comes out clean, about 30 minutes. Cool layers on racks 5 minutes.
Run a thin knife around edges of pans, then invert cakes onto racks
to cool completely.
Make buttercream:
Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dis-
solved and a thermometer registers 160 degrees F. Remove bowl from
heat and beat mixture in standing electric mixer on medium-high speed
until thick, glossy peaks form. If mixture is still warm, continue beating
until cool. With mixer running, add the butter, 1 tablespoon at a time,
beating well after each addition. Add liqueur and lemon juice, beating
on high speed until smooth and fluffy, about 10 minutes. If the butter-
cream begins to separate, beat on high speed until smooth.
Assemble cake:
Brush any loose crumbs from layers and put one up-
side down on a serving plate. Spread with about 1 cup buttercream.
Place the other layer on top, right side up. Frost top and sides of cake
with remaining buttercream.

Cooks' note: 
Cake may be made 1 day ahead and chilled, loosely
covered. Bring to room temperature before serving. Serves 8.

Featured Archive Recipes:
Camille's Golden Cointreau Cake
Great American Cakes
"Lemon Meringue" Cake

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