Florida, the Sunshine Cake

“I like spring, but it’s too young. I like summer, but it’s too proud. So, I like best of all autumn, because its’ tone is mellower, its’ colours are richer and it is tinged with a little sorrow. Its’ golden richness speaks not of the innocence of spring, nor the power of summer, but the mellowness and kindly wisdom of approaching age. It knows the limitations of life and it is content” Lin Yutang (1895-1976)

For those of us in South Florida, November means the return of the snow birds and yachts returning for refit and sale. And November is the start of the holiday season. My grandparents were early snow birds; having bought a winter home here in 1953 to escape the bitter Indiana winters. Grandma Maloy would make the most wonderful delights when we would fly out for the holidays. This is one of her recipes.

CAKE INGREDITENTS:
6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 c. sugar
3/4 c. all purpose flour
5 egg yolks
1 1/2 tbsp. orange juice
1 tsp. lemon juice

PREPARATION:
Preheat oven to 350° F. Separate the egg whites from yolks. This is an easy task if you put a bowl in the sink, crack an egg and roll the egg yolk between your left/right hands, letting the white fall to the bowl below. Put yolk in another bowl.  Now, in a large mixing bowl, beat the egg whites until soft peaks form; then add the cream of tartar and salt while continuing to beat until there are stiff peaks.

In a separate bowl combine the sugar, flour, egg yolks, orange juice, and lemon juice. Beat until combined and then gently fold the whipped egg whites into the mixture.

Gently spoon the batter into an ungreased 9” spring form cake pan. Bake for 50 to 60 minutes or until the cake is lightly browned and the top springs back when lightly touched.

Invert pan until cool (at least 1 hour). Remove cake from pan and place on serving plate. Drizzle cake top with orange frosting.

 

FROSTING INGREDIENTS:

1 8 oz. package plain cream cheese, room temperature.
1 stick butter (8 tbsp.), room temperature
3 c. powdered sugar (sifted)
2 tbsp. fresh squeezed orange juice
1 tbsp. orange zest

PREPARATION:

In a large bowl (I use a stand mixer) mix the butter and cream cheese at ow speed until blended. Gradually add the powdered sugar until it is all well blended. Add orange juice and zest and then blend at medium speed until the mixture is fluffy. Drizzle the frosting over the cake. Sprinkle additional zest or garnish with mandarin orange sections. Enjoy, JW