Cakes and occasions are made for each other. Birthdays, weddings, anniversaries and special holidays all call for the finishing touch that people remember. But the cake must be special and each of the three below can provide a fitting finale for an occasion.
The Hazelnut Cake is airy and nutty. The Orange Sponge Cake is light and moist, each bite exuding a tantalizing liqueur. The Whipped Cream Cake is fine textured and smooth with the crunch of fresh coconut in the icing to add contrast. Each can be decorated to suit the particular occasion.
HAZELNUT CAKE 9 eggs 1 1/2 cups sugar 2 1/4 cups ground hazelnuts 1 1/2 teaspoons baking powder 1 1/2 cups heavy cream, whipped and flavored with vanilla and sweetened to taste with sugar
Separrate the eggs. Beat the sugar into the yolks and continue beating until the mixture is thick and creamy. Fold in the nuts and the baking powder. Beat the egg whites until stiff peaks are formed and fold them into the nut and egg mixture. Gease three 8-inch cake pans and divide the batter among them. Bake for 20 minutes in a 375 oven, until golden brown on top. Cool in pans. When cold remove from pans, spread each layer with the whipped cream, stack the layers and cover top and sides with whipped cream. If desired the top may be garnished with shaved chocolate curls. Keep in the refrigerator until serving.
ORANGE SPONGE CAKE 5 eggs separated 1 cup sugar 2 tablespoon orange juice 1 teaspoon grated orange rind 1 tablespoon lemon juice 1/4 teaspoon salt 1 cup cake flour, sifted 1 cup heavy cream whipped for frosting
Combine yolks, 1/2 cup sugar, orange juice, rind, and lemon juice until thick and creamy.
Beat egg whites and salt until firm peaks are formed. Gradually beat in 1/2 cup sugar. Spread the egg yolk mixture over the beaten egg whites and carefully fold together.
Sift and measure cake flour. Sift the flour over the egg mixture and fold it in carefully. Bake in 2 ungreased 9-inch cake pans at 325 degrees for 35 minutes. Test with a toothpick which must come out clean if the cake is done. Cool in pans, then remove to serving plate.
Orange Filling 2 eggs separated 1/3 plus 1/4 cup sugar 3/4 cup orange juice 1 tablespoon grated orange rind 1/4 cup Grand Marnier (optional)
Beat 2 egg whites until soft peaks are formed. Gradually beat in 1/4 cup sugar. Mix together orange juice, 1/3 cup sugar, orange rind and Grand Marnier and fold into the whites.
Spread each layer of the cooled cake with this mixutre. The mixture will be rather thin and foamy. Set the cake in the refrigerator for at least 2 hours; it may be left overnight. Before serving spread the bottom layer with whipped cream sweetened to taste with sugar and flavored with vanilla. Place the second layer on top and cover it and the sides with the remaining whipped cream. One cup heavy cream whipped should be sufficient to fill and frost the cake.
WHIPPED CREAM CAKE WITH FRESH COCONUT
the batter must be put together by hand as it is too delicate to risk overbeating with an electric beater. 1 cup whipping cream 1 cup sugar 2 eggs, beaten 1 teaspoon vanilla 1 1/2 cups cake flour 2 teaspoon baking powder 1/2 teaspoon salt
Whip the cream until slightly thick, that is, when it just begins to hold shape. Fold in the sugar, beaten eggs and vanilla. Sift and measure the flour. Add the baking powder and salt to the flour and sift it over the cream mixture. Fold toghether only until smooth. Pour the batter into 2 greased 8-inch layer cake pans. Bake at 375 degrees for 25 minutes. Test with a toothpikc for doneness. Allow the cakes to cool in the pans; then remove to a serving plate, fill and frost.
Fresh Coconut Icing 1 cup whipping cream Sugar to taste 1/4 teaspoon vanilla 1 cup fresh grated coconut
Whip the cream until stiff, flavor it with sugar and vanilla and then fold in the grated coconut.
If coconut is not availbale or is not to your taste, substitute fresh berries or grated chocolate. CAPTION: Illustration, no caption