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Cake Ambrosia Cake

uvcookin posted 12-20-98 1:19 PM

Ambrosia Cake

2-1/4 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups sugar
5 large eggs, separated
2 tablespoons orange rind
3/4 cup fresh orange juice
1/2 cup vegetable oil1 teaspoon vanilla extract
3 egg whites
1/2 teaspoon cream of tartar
Orange Filling
Coconut Cream Filling
Orange Buttercream Frosting
1 orange (optional)
1 tablespoon sugar


Coat 2 (9-inch) round cakepans with cooking spray; line bottoms with wax paper. Set aside.

Combine first 4 ingredients in a large mixing bowl. Add yolks and next 4 ingredients; beat at medium speed with an electric mixer 2 to 3 minutes or until smooth.

Beat 8 egg whites and cream of tartar at high speed with an electric mixer until soft peaks form; fold into batter. Spoon batter into pans.

Bake at 325 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; peel off wax paper, and cool 20 minutes on wire racks. Cut layers in half horizontally, forming 4 thin layers; spread each layer evenly with orange filling.

Cool completely on wire racks.

Spread Coconut Cream Filling between layers over Orange Filling; spread top and sides with 2-1/2 cups Orange Buttercream Frosting. Pipe remaining frosting in a lattice design on top of cake using a basket weave decorating tip.

Pipe a border around top edge of cake using a star tip. If desired, cut orange rind into thin strips using a zester, and toss with 1 tablespoon sugar; sprinkle over border.

Cover and chill. Let stand at room temperature 1 hour before serving. Store in refrigerator. Yield: 1 (4-layer) cake.

Orange Filling:
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup fresh orange juice1/4 cup butter or margarine
3 tablespoons grated
orange rind
br Whisk together first 3 ingredients in a heavy saucepan; gradually whisk in orange juice. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 to 2 minutes or until thickened. Remove from heat; stir in butter and orange rind. Cool. Yield: 1-2/3 cups.

Note: Filling may be stored in refrigerator up to 2 days.

Coconut Cream Filling:
1 (15-ounce) can cream of coconut
1 cup whipping cream
1/4 cup all-purpose flour
1/8 teaspoon salt6 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract
2 cups flaked coconut


Whisk together first 4 ingredients in a heavy saucepan. Cook over medium heat, whisking constantly, 2 to 3 minutes or until bubbly around edges. Gradually whisk about one-fourth of hot mixture into yolks; add to remaining hot mixture, whisking constantly.

Cook over medium heat, whisking constantly, 4 to 5 minutes or until thickened (do not boil); remove from heat.

Stir in butter and vanilla; cool, whisking occasionally. Stir in coconut. Cover and chill 3 hours.

Yield: 6 cups. Note: Filling may be stored in refrigerator for up to 3 days.

Orange Buttercream Frosting:
3/4 cup butter or margarine, softened
2 (16-ounce) packages powdered sugar, sifted
1/2 cup fresh orange juice
1/8 teaspoon salt1 tablespoon vanilla extract
3 tablespoons grated
orange rind

Beat butter at medium speed with an electric mixer until creamy. Add sifted powdered sugar alternately with orange juice, beating well after each addition. Stir in salt, vanilla, and rind. Yield: about 4 cups.

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