Ambrosia Layer Cake
Ambrosia Cake
Ambrosia Angel Cake



Ambrosia Layer Cake

Make the cake and the filling up to two days in advance. Keep the
filling refrigerated, and the cake well wrapped at room temperature.
Freeze cake if storing for more than two days. Fill the thawed cake
the day of your party, and finish with the frosting, coconut, and
orange-peel curls.

Serving: Serves: 20
Cook Time: 1 1/2 hours plus cooling
Total Time: About 2 hours 45 minutes

Orange Filling (Below)
2 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
3/4 cup margarine or butter (1 1/2 sticks), softened
2 teaspoons vanilla extract
3 large eggs
1 cup buttermilk (See Note)
Fluffy White Frosting (Below)
1 cup flaked coconut
Orange-peel curls for garnish

Prepare Orange Filling. Refrigerate until cold, about 2 hours.
Meanwhile, preheat oven to 350 degrees F. Grease and flour 13" by
9" metal baking pan.
In medium bowl, combine flour, baking powder, baking soda, and
salt.
In large bowl, with mixer at low speed, beat sugar and margarine or
butter just until blended. Increase speed to high; beat until light
and fluffy, 5 minutes, scraping bowl often with rubber spatula. Reduce
speed to low; add vanilla extract and eggs, one at a time, until
blended. Alternately add flour mixture and buttermilk, ending with
flour, until batter is well mixed, occasionally scraping bowl.

Spread batter in pan. Bake 35 to 40 minutes until toothpick
inserted in center of cake comes out clean. Cool in pan on wire rack
10 minutes. With spatula, loosen cake from edges of pan. Invert cake
onto wire rack to cool completely.

Prepare Fluffy White Frosting.
To assemble cake, use a serrated knife to cut cake horizontally in
half. To remove top cake layer, carefully place cookie sheet in
between cut layers and lift off top layer. With metal spatula, spread
cooled Orange Filling on bottom layer. Carefully transfer top layer of
cake onto bottom layer by gently sliding cake onto filling.
Frost top and sides of cake with Fluffy White Frosting. Sprinkle
with coconut. Garnish with orange-peel curls.

Note: Or, instead of buttermilk, in 1-cup glass measuring cup, place 1
tablespoon lemon juice, then add enough milk to equal 1 cup. Let
mixture stand until thickened, about 5 minutes.

ORANGE FILLING

4 large oranges, grate 1 tablespoon peel and squeeze 1 1/3 cups juice.
1 lemon, squeeze 1 tablespoon juice.
1 cup sugar
3 tablespoons cornstarch
1/2 cup margarine or butter (1 stick)
6 large egg yolks

In heavy 3-quart saucepan, mix orange peel, orange juice, lemon juice,
sugar, and cornstarch until blended. Add margarine or butter
and cook over medium heat until mixture boils; boil 1 minute. In
small bowl, beat egg yolks slightly. Into yolks, beat a small amount
of orange mixture; pour egg mixture back into orange mixture in saucepan.
Reduce heat to low; cook, stirring constantly, until mixture is very
thick,
about 3 minutes. Pour filling into medium bowl; cover surface with plastic
wrap to prevent skin from forming. Refrigerate until well chilled.

FLUFFY WHITE FROSTING

2 large egg whites
1 cup sugar
1/4 cup water
2 teaspoons lemon juice
1 teaspoon light corn syrup
1/4 teaspoon cream of tartar

In top of double boiler, over simmering water, with
handheld mixer at high speed, beat egg whites, sugar,
water, lemon juice, light corn syrup, and cream of tartar
until soft peaks form, about 7 to 10 minutes.
Remove double-boiler top from double-boiler bottom; continue beating at
high
speed until stiff peaks form, about 7 to 10 minutes.

Source:
http://magazines.ivillage.com/goodho.../0,13485,39572
2,00.html




Ambrosia Cake

2/3 cup shortening
1 3/4 cups white sugar
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup flaked coconut
1 1/2 teaspoons vanilla extract
5 egg whites, at room temperature
1/2 cup white sugar
1 1/2 teaspoons cornstarch
1 tablespoon butter
1 egg yolk, well-beaten
1/3 cup flaked coconut
2 tablespoons grated orange rind
1 tablespoon orange juice
1 tablespoon lemon juice
1 cup white sugar
1/2 cup light corn syrup
1/4 cup water
2 egg whites, at room temperature
1 teaspoon almond extract

Combine flour, baking powder, and salt.
Cream shortening; gradually add 1 3/4 cup sugar, beating well. Mix
flour mixture into the creamed mixture alternately with milk,
beginning and ending with flour mixture. Stir in 1 cup coconut and 1
1/2 teaspoon vanilla.
Beat 5 egg whites until soft peaks form; fold into batter. Spoon
batter into 2 greased and floured 9 inch round cake pans.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a
wooden pick inserted in center comes out clean. Cool layers in pans
for 10 minutes. Remove from pans, and cool completely.
Combine 1/2 cup sugar, cornstarch, butter, egg yolk, and 1/3 cup
coconut in a heavy saucepan. Cook over medium heat, and stir in orange
rind and fruit juices. Cool. Use coconut creme to fill between the
layers.

Combine 1 cup sugar, corn syrup, and water in a clean saucepan.
Cook over medium heat, stirring frequently, until mixture comes to a
boil and sugar is dissolved. Continue cooking, stirring frequently,
until mixture reaches soft ball stage (240 degrees F/ 115 degrees C).
Beat 2 egg whites until foamy. While beating with an electric mixer at
medium speed, slowly pour hot syrup in a thin stream over egg whites.
Turn mixer to high speed, and continue beating until stiff peaks form,
and frosting is thick enough to spread. Add almond extract; beat until
blended. Frost cake.

Makes 1 - 9 inch layer cake

Source: http://www.just-recipes.net/ambrosia_cake.htm





Ambrosia Angel Cake

1 10-inch sponge or angel cake
2 cups sour cream
1 (20 ounce) can crushed pineapple, drained
1 can flaked coconut, or about 1 1/4 cups
1/4 cup light brown sugar, packed
1 (11 ounce) can mandarin orange sections, drained

Cut cake horizontally into 3 even layers. Combine sour cream, crushed
pineapple, coconut, and brown sugar.

Place bottom layer of cake on serving plate; top with one-third of the
pineapple mixture. Add second layer of cake; top with another
one-third of pineapple mixture. Top with final cake layer and spread
with remaining pineapple mixture. Arrange mandarin orange sections
around the top and chill thoroughly.

Keep this ambrosia cake refrigerated.

Source: http://southernfood.about.com/librar...3/bl30512o.htm

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