Recipes so good it oughta' be a sin!

Saturday, August 6, 2011

Daisy Marble Cake

What do you get when you combine a vanilla angel food cake with an orange sponge cake? Daisy Marble Cake.

This delightful cake features a wonderful vanilla angel food cake swirled with an orange sponge cake. The flavors are wonderfully delicate and the texture is very light an airy. This really brings out the best in both the angel food and sponge cake methods!

Of course, it's a bit labor intensive and I don't recommend doing this cake unless you have a decent stand mixer. Like all angel food and sponge cakes the "leavening" comes from the air beaten into the whites (or whites and yolks). This requires more than a few minutes of beating the egg white and yolks to achieve the desired result. This is not one of those cakes that are quick and easy to do if you have a hand mixer or worse, are trying to whip your eggs with a whisk!

Another caveat when working with this type of cake (or whipped egg whites in general) is making sure you don't get too physical when folding the batter. You're relying on all the air you've whipped into the eggs to make your cake light and fluffy so you don't want to "deflate" your egg whites while folding.

Angel food cakes are baked in ungreased pans so that the batter has something to cling to and doesn't collapse on itself. So, if you're new to this type of cake don't panic when your cake is "stuck" to the pan! To remove an angel food cake you'll simply take your knife and run it around the edge of the cake at a slight angle. Repeat along the center tube of the pan. Then you'll invert your cake as you normally would onto a platter or cake plate. Use your knife to gently pry loose the bottom (now top) of the cake pan (if you have one with a removable bottom). If your pan does not have a removable bottom I strongly suggest using a piece of parchment in the bottom of the tube pan!

: Daisy Marble Cake
: Vanilla Angel Food Cake swirled with Orange Sponge Cake!

  • 1 cup cake flour, sifted
  • 1/2 cup sugar
  • 1 1/3 cups egg whites (about 10-11 eggs), at room temperature
  • 1 1/4 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1 cup sugar
  • 1 tsp. grated orange peel
  • 2 tbls. orange juice
  • 4 beaten egg yolks
  • 2 tbls. sifted cake flour
  • 1/2 tsp. vanilla extract

  1. Preheat oven to 375°. Sift together 1 cup of flour with 1/2 cup of sugar.
  2. In bowl of electric mixer fitted with whisk attachment begin beating egg whites on medium speed. When white begin to become foamy add cream of tartar and salt and increase speed to high. When whites form soft peaks, begin adding 1 cup of sugar gradually until the whites form stiff peaks.
  3. Sift about 1/4 of the flour/sugar mixture over the whites and fold in carefully. Repeat with remaining flour mixture in thirds.
  4. Divide batter into two parts. (Two separate bowls aside from the mixer bowl works best unless you have more than one bowl for your stand mixer.)
  5. Clean mixer bowl and wipe dry. Return to mixer and beat 4 egg yolks, orange peel, and juice until the yolks are pale yellow and "form the ribbon" meaning they are thickened and when a small stream is dropped back into the bowl it takes a moment for it to disappear from the surface.
  6. Fold the egg yolk/orange mixture into one half of the batter along with 2 tablespoons of flour. Into the other half of the batter fold the vanilla extract.
  7. Spoon the batter into an ungreased 10-inch tube pan alternating between the orange batter and the vanilla batter.
  8. Bake at 375° for about 35 minutes or until the cake is browned on top and done. Remove from oven and invert pan. Allow to cool before removing from pan. If desired, glaze with an orange glaze and sprinkle with shredded coconut tinted yellow.
Preparation time: 20 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 12
Culinary tradition: USA (General)

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