Ingredients: |
Ingredients: 1 cup butter, softened
1-2/3 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons each grated lemon, orange and lime peel
2-3/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1 cup 2% milk
FILLING:
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3/4 cup water
2 large egg yolks
2 tablespoons butter
1/3 cup lemon juice
FROSTING;
1/2 cup butter, softened
3-3/4 cups confectiones' sugar
1/4 cup light corn syrup
3 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
Dash salt
3 drops yellow food coloring
1 drop red food coloring
Assorted lollipops, unwrapped
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Directions: |
Directions:1. Preheat oven to 350 degrees.
Line bottom of greased 15x10x1 inch jelly roll pan with parchment paper and grease paper.
2. In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla and citrus peels.
In another bowl, whisk flour, baking powder and salt.
Add to creamed mixture alternately with milk, beating well after each addition.
3. Transfer to prepared pan and bake 25-30 minutes or until a toothpick inserted in center comes out clean.
Cool in pan 5 minutes before removing to a wire rack.
Remove paper and cool completely.
4. For filling - in a small saucepan, combine sugar, conrstarch and salt. Whisk in water.
Cook and stir over medium heat until thickened and bubbly. Remove from heat.
5. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly.
Bring to a gentle boil; cook and stir 2 minutes.
Remove from heat. Stir in butter.
Gently stir in lemon juice.
Press plastic wrap onto surface of filling; cool slightly.
Refrigerate until cold.
6. For frosting, in a large bowl, cream butter until fluffy.
Beat in confectioners' sugar, corn syrup, orange juice, vanilla, orange peel and salt until smooth.
Tint orange with yellow and red food coloring.
7. Trim edges of cake; cut crosswise into thirds.
Place one cake layer on a serving plate; spread with half of the filling.
Repeat layers.
Top with remaining cake layer and frost top and sides of cake with frosting.
Insert lollipops in top for flowers.
Refrigerate leftovers. |
Personal
Notes: |
Personal
Notes: Picture on page
To decorate for a Window Box...
Press cookies against sides of cake.
Tie two shoestring licorice together to make a longer strand.
Wrap and tie strands around window box.
Flowers: Cut fruit roll-ups with flower-shaped cutters. Sandwich cutouts around a lollipop, moistening edges with water.
Stems & Leaves: Insert straws in cake. Top with lollipop flowers Cut leaves from green licorice and place them in the cake.
For a quicker filling, you can use a cup of lemon curd from a jar. - hint from Leah Will, Bel Aire, Kansas
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This recipe for Sunshine Cake is from