Saturday, May 9, 2015

A Lovely Ending to our #BrunchWeek 2015

BrunchWeek 2015 LogoWe have tons of Spring Birthdays in our family.  My brother, my sister, 2 brothers in law, nephews, nieces, exchange sons and daughters, Chuck's, Ting's, Frank's...tons!!

Chuck isn't home this year for his birthday.  If he were chances are he would ask for a Holy Cow Chocolate Pie for his Birthday "Cake".  Perhaps I will make that next time he is home so I can share it with you.  Frank always wants a chocolate cake with his Mom's buttercream frosting.  Ting is not so predictable so when I asked her what kind of cake she wanted she showed me some gorgeous photos of cakes decorated with fruit.

I don't know that mine turned out as beautifully as the photos Ting showed me but I am very proud of it.  I used a simple sponge cake baked in two round pans.  Whipped cream and fruit.  Easy Peasy and Delicious......a perfect recipe.



Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother's Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!

Now let's take a look at my final recipe for this great event. I incorporated some lovely Orange Blossom Water from Nielsen-Massey into the batter of the sponge cake and also into the whipped cream frosting.  The sugars used in the recipes were provided by Dixie Crystals.  These companies graciously sponsored our #BrunchWeek event but as always all opinions are 100% honest and 100% mine.  Did you know that there is a huge raffle being held by our sponsors?  One of the gifts is a kitchen aid mixer!!!  My kitchen aid is priceless to me and was well used this week, especially for this recipe.


I adapted my recipe from one found in BHG.
As with every sponge cake you make two batters.
One with yolks, sugar and flour.
One with whites and sugar.
Fold them together and place in your pans.
Bake for 25 minutes at 325*.


While cake is baking make the whipped cream.
Beat until it holds it's shape but don't overbeat or you will have orange scented butter.
It will refrigerate overnight before frosting the cake.


When cakes are baked, let cool for 15 minutes in the pan.
Run a knife around the edges and turn out onto wire racks to finish cooling completely.
When cakes are cool, trim to perfect rounds and  brush with simple syrup mixture.


Assemble and Frost the cake.
Decorate with Fresh Fruit as Desired.


 You will have fruit leftover to make a nice fruit bowl to enjoy with another meal.  



Spring Celebration Cake 

Print Recipe


Orange Sponge Cake
adapted from Better Homes and Garden

6 eggs, whites separated from yolks and brought to room temperature.
Juice from 2 oranges (about a 1/2 c.)
zest from half an orange
1 t. Orange Blossom Water (or vanilla)
1 1/2 c. sugar, divided
1 1/4 c. flour
1/2 t. cream of tartar

In medium bowl of stand mixer, equipped with paddle attachment, beat egg yolks on high speed for about 5 minutes or until thick and lemon colored.  Add orange zext, juice and orange blossom water.  Beat on low speed until combined.  Gradually beat in 1 c. of the sugar at low speed. Increase speed to medium and beat until mixture thickens and doubles in volume, about another 5 minutes.

Gradually add the flour to the yolk mixture by sprinkling 1/4 c. at a time over the batter while mixer is set on the lowest setting.  Set yolk mixture aside.

Thoroughly clean the paddle attachment.  Place egg whites and cream of tartar in large bowl of stand mixer.  Reattach paddle attachment and beat at medium speed until soft peaks form.  Turn speed to high and gradually add the remaining 1/2 c. sugar until stiff peaks form.

Fold 1 c. of the egg whites into the egg yolk mixture.  Then fold the egg yolk mixture into the remaining egg whites being careful not to over mix.  Pour batter into 2 round cake pans with parchment paper lining the bottoms.

Bake in a preheated 325* oven for 25-30 minutes or until cake springs back when lightly touched. Let cool for 15 minutes in the pans then run a knife around the edges and turn onto a wire rack, Remove parchment and let cool completely. When completely cooled trim cakes, if necessary, so they are perfect rounds.

Orange Scented Whipped Cream

2 c. heavy cream
2 T. powdered sugar
1/4 t. Orange Blossom Water (or vanilla)

Place large bowl and whisk attachment for stand mixer in the freezer for 30 minutes.  Remove from freezer and place on stand mixer.  Place cream in bowl and beat at low speed, increasing to medium as cream thickens.  Add powdered sugar and orange blossom water.  Increase speed to high and beat until cream is holding shape.  Cover with plastic wrap and refrigerate over night.

Orange Scented Simple Syrup

1/4 c sugar
1/4 c boiling water
1/4 t. Orange Blossom Water (optional)

Combine water, sugar and orange blossom water.  Stir until sugar is dissolved.  Brush onto cooled cake tops and sides to keep crumbling to a minimum during frosting.

Assembling the Cake

2 (15 oz) cans mandarin oranges, drained
1 pint strawberries, 1 left whole, the remainder hulled and sliced
1 pineapple, peeeled, cored and cut into bite size chunks
3 Kiwi, peeled and cut into slices

Place one layer of the cake onto a serving platter.  Mix 1/4 of the sliced strawberries and 1/4 of the mandarin oranges with 1/2 of the whipped cream.  Spread onto first layer of cake.  Place second layer of cake over fruit and whipped cream. Top with whipped cream and decorate as desired with remaining fruit. Cover and refrigerate until ready to serve.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Thank you for joining us this week - we hope you were inspired by all the #BrunchWeek recipes. Don’t forget to see what the #BrunchWeek Bloggers made today!


BrunchWeek Beverages:
Mocha Frappe from The Redhead Baker.

BrunchWeek Breads, Grains and Pastries:
Flourless Oatmeal Coconut Breakfast Cookies from Take A Bite Out Of Boca.
Pyrizhky z Orikhova Masa from Culinary Adventures with Camilla.
Pancake Muffins with Brown Butter Glazed Walnuts from It's Yummi.
Buttermilk Waffles with Blueberry Compote from Big Bear's Wife.
Lemon Blackberry Baked Oatmeal from Cooking in Stilettos.
Bacon Pancake Dippers from Making Miracles.
Espresso Banana Oat Bread from Sew You Think You Can Cook.
Oatmeal and Apple Crown Bread from Jane's Adventures in Dinner.

BrunchWeek Fruits, Vegetables and Sides:
Labneh with Pears and Honey from My Catholic Kitchen.
Roasted Pepper Pasta Salad from Bread Booze Bacon.

BrunchWeek Desserts: 
Pear and Pecan Cinnamon Roll Breakfast Casserole from Love and Confections. 
Vanilla Yogurt Custard Tartlettes with Roasted Grapes from Taste Cook Sip

8 comments:

  1. What a beautiful cake! I love all the colors :)

    ReplyDelete
    Replies
    1. Thanks Shaina and thanks again for hosting this wonderful event.

      Delete
  2. I think you did a great job on that cake, and the orange scented frosting needs to happen in my kitchen soon!

    ReplyDelete
  3. I love your beautiful cake...

    ReplyDelete
    Replies
    1. Thanks, I was very pleased with how it turned out.

      Delete
  4. I think your cake turned out beautifully.

    ReplyDelete
  5. This looks like the cake of my dreams! Fruity with lots of fluffy whipped topping and cake. Yummmm.

    ReplyDelete

I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.