Ambrosia Cake So Tasty

Sunday, July 3, 2022

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Ambrosia Cake

"A mild, white cake with a delicious orange-coconut filling and an almond flavored meringue frosting."

Ingredients :

2/3 cup shortening
1 3/four cups white sugar
2 half of cups sifted cake flour
1 tablespoon baking powder
half of teaspoon salt
1 cup milk
1 cup flaked coconut
1 half teaspoons vanilla extract
five egg whites
1/2 cup white sugar
1 half of teaspoons cornstarch
1 tablespoon butter
1 egg yolk, overwhelmed
1/3 cup flaked coconut
2 tablespoons orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
1 cup white sugar
half cup light corn syrup
1/four cup water
2 egg whites
1 teaspoon almond extract

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H15M

Preheat the oven to 350 degrees F (one hundred seventy five ranges C). Grease and flour two nine inch spherical cake pans.
In a large bowl, cream collectively the shortening and 1 three/four cups sugar until mild and fluffy. Combine the flour, baking powder and salt; stir into the creamed aggregate alternately with the milk, starting and finishing 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 organized pans.
Bake for 35 mins inside the preheated oven, or till a toothpick inserted into the center of the desserts comes out easy. Cool desserts in pans over a cord rack. When cakes are cool enough to handle, tap out of the pan to cool completely. Spread the Citrus Coconut Filling among the layers, and frost the out of doors with fluffy white frosting.
To make the Citrus Coconut Filling: Whisk collectively half cup sugar and cornstarch in a small saucepan. Add butter, coconut, and egg yolk, and cook dinner over medium warmness stirring continuously until the butter is melted, and the combination has thickened. Remove from heat, and stir within the orange zest, orange juice and lemon juice.
To make Fluffy White Frosting: Combine 1 cup sugar with corn syrup and water in a small saucepan over medium warmness. Bring to a boil, stirring sometimes to dissolve sugar. Continue cooking with out stirring, until the temperature is among 234 and 240 degrees F (112 to 116 degrees C), or till a small amount of syrup dropped into cold water forms a smooth ball that flattens while removed from the water and located on a flat floor. In a big glass or metallic bowl, whip remaining 2 egg whites until smooth peaks shape. Pour the new syrup in a skinny movement into the egg whites while continuing to whip until thick and smooth. Stir in almond extract.

Notes :

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