Home Made Recipes

Ambrosia Cake

Ambrosia Cake

Components

Unique recipe makes 1 – 2 layer 9 inch cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 2/three cup shortening

  • 1 three/four cups white sugar

  • 2 1/2 cups sifted cake flour

  • 1 tablespoon baking powder

  • half teaspoon salt

  • 1 cup milk

  • 1 cup flaked coconut

  • 1 half teaspoons vanilla extract

  • 5 egg whites

  • half cup white sugar

  • 1 1/2 teaspoons cornstarch

  • 1 tablespoon butter

  • 1 egg yolk, crushed

  • 1/three cup flaked coconut

  • 2 tablespoons orange zest

  • 1 tablespoon orange juice

  • 1 tablespoon lemon juice

  • 1 cup white sugar

  • half cup mild corn syrup

  • 1/four cup water

  • 2 egg whites

  • 1 teaspoon almond extract

Examine All Add to Purchasing Record
  • PREP

    30 minutes

  • COOK

    forty five minutes

  • READY IN

    1 hr 15 minutes

Ambrosia Cake

Instructions

  1. Preheat the oven to 350 levels F (one hundred seventy five levels C). Grease and flour two 9 inch spherical cake pans.
  2. In a big bowl, cream collectively the shortening and 1 three/four cups sugar till mild and fluffy. Mix the flour, baking powder and salt; stir into the creamed combination alternately with the milk, starting and ending with the flour. Stir in vanilla and 1 cup coconut. In a separate glass or metallic bowl, whip egg whites to gentle peaks. Fold egg whites into the cake batter. Divide the batter evenly between the ready pans.
  3. Bake for 35 minutes within the preheated oven, or till a toothpick inserted into the middle of the muffins comes out clear. Cool desserts in pans over a wire rack. When muffins are cool sufficient to deal with, faucet out of the pan to chill utterly. Unfold the Citrus Coconut Filling between the layers, and frost the surface with fluffy white frosting.
  4. To make the Citrus Coconut Filling: Whisk collectively 1/2 cup sugar and cornstarch in a small saucepan. Add butter, coconut, and egg yolk, and prepare dinner over medium warmth stirring continuously till the butter is melted, and the combination has thickened. Take away from warmth, and stir within the orange zest, orange juice and lemon juice.
  5. To make Fluffy White Frosting: Mix 1 cup sugar with corn syrup and water in a small saucepan over medium warmth. Convey to a boil, stirring sometimes to dissolve sugar. Proceed cooking with out stirring, till the temperature is between 234 and 240 levels F (112 to 116 levels C), or till a small quantity of syrup dropped into chilly water varieties a smooth ball that flattens when faraway from the water and positioned on a flat floor. In a big glass or metallic bowl, whip remaining 2 egg whites till delicate peaks type. Pour the recent syrup in a skinny stream into the egg whites whereas persevering with to whip till thick and shiny. Stir in almond extract.

Vitamin

  • Energy
  • 533 kcal
  • 27%
  • Carbohydrates
  • ninety four.5 g
  • 30%
  • Ldl cholesterol
  • 21 mg
  • 7%
  • Fats
  • 15.7 g
  • 24%
  • Fiber
  • 1.four g
  • 6%
  • Protein
  • 5.eight g
  • 12%
  • Sodium
  • 300 mg
  • 12%

* % Day by day Values are based mostly on a 2,000 calorie weight loss plan.

Recipe by Barbara

“A light-weight, white cake with a scrumptious orange-coconut filling and an almond flavored meringue frosting.”

Categories:   White Cake

Tags:  , ,

Comments