Esther's Gift
This book is in a Controlled Release!
1 journaler for this copy...
(A Mitford Christmas Story) Hardcover. Short story. Purchased at Bertha's Gallery for .25c, but the clerk declared that it was a mistake!
Hmmm.. maybe someone else will like the book. The only thing I found remotely interesting was the recipe for: Esther's Orange Marmalade Layer Cake
Yields: One cake, 10-12 servings
For the Cake:
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) softened unsalted butter
2 cups granulated sugar
3 large eggs, at room temperature, beaten lightly
1 tablespoon grated orange zest
1 1/2 teaspoons vanilla
1 cup buttermilk, at room temperature
For the Orange Syrup:
1 cup freshly squeezed orange juice
1/4 cup granulated sugar
For the Filling:
1 12-ounce jar orange marmalade
For the Frosting:
3/4 cup well-chilled heavy cream
3 tablespoons sugar
3/4 cup well-chilled sour cream
For the Cake:
1. Preheat oven to 325 degrees F. Butter two 9-inch round cake pans, line with parchment or wax paper, and butter and flour the paper, shaking out the excess.
2. In a bowl, sift the flour, baking soda, and salt.
3. In another bowl, beat the butter with an electric mixer until smooth. Add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the milk until combined well. Add half of the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth.
4. Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 minutes, or until cake tester inserted into the center comes out clean. Transfer to racks and cool in the pans for 20 minutes.
To Make the Orange Syrup:
5. Meanwhile, make the orange syrup: In a bowl, stir together the orange juice and sugar until sugar is dissolved.
6. With a toothpick or wooden skewer, poke holes at 1/2-inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let layers cool completely.
To Make the Filling:
7. In a small saucepan set over moderate heat. Heat the marmalade until just melted. Let cool 5 minutes.
To make the Frosting:
8. In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until mixture is of spreading consistency.
To Assemble the Cake:
9. Arrange one of the layers on a cake plate and carefully peel off the wax paper. Spread 2/3 of the marmalade on the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the wax paper, and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge. Frost the sides and the top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.
Hmmm.. maybe someone else will like the book. The only thing I found remotely interesting was the recipe for: Esther's Orange Marmalade Layer Cake
Yields: One cake, 10-12 servings
For the Cake:
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) softened unsalted butter
2 cups granulated sugar
3 large eggs, at room temperature, beaten lightly
1 tablespoon grated orange zest
1 1/2 teaspoons vanilla
1 cup buttermilk, at room temperature
For the Orange Syrup:
1 cup freshly squeezed orange juice
1/4 cup granulated sugar
For the Filling:
1 12-ounce jar orange marmalade
For the Frosting:
3/4 cup well-chilled heavy cream
3 tablespoons sugar
3/4 cup well-chilled sour cream
For the Cake:
1. Preheat oven to 325 degrees F. Butter two 9-inch round cake pans, line with parchment or wax paper, and butter and flour the paper, shaking out the excess.
2. In a bowl, sift the flour, baking soda, and salt.
3. In another bowl, beat the butter with an electric mixer until smooth. Add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the milk until combined well. Add half of the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth.
4. Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 minutes, or until cake tester inserted into the center comes out clean. Transfer to racks and cool in the pans for 20 minutes.
To Make the Orange Syrup:
5. Meanwhile, make the orange syrup: In a bowl, stir together the orange juice and sugar until sugar is dissolved.
6. With a toothpick or wooden skewer, poke holes at 1/2-inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let layers cool completely.
To Make the Filling:
7. In a small saucepan set over moderate heat. Heat the marmalade until just melted. Let cool 5 minutes.
To make the Frosting:
8. In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until mixture is of spreading consistency.
To Assemble the Cake:
9. Arrange one of the layers on a cake plate and carefully peel off the wax paper. Spread 2/3 of the marmalade on the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the wax paper, and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge. Frost the sides and the top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.
CONTROLLED RELEASE NOTES:
Mailed to a PBS member in Wellsville, NY
Congratulations! This is a very special book! It's been liberated. That is, it's absolutely FREE - a gift from me to you. Please take it home & enjoy! Keep it if you wish, or read and re-release for someone else to enjoy.
The individuals who are part of BookCrossing.com just like to spread the joy of reading by leaving books "in the wild" or trading them directly with other members. Our greatest joy is knowing that someone has found and is enjoying the books.
If you wish to join, please register first before leaving a journal and list me as the referring member, dee831. Thanks for visiting!
Come back and tell me what you thought of the book, where you found it, or just to say hi!
Mailed to a PBS member in Wellsville, NY
Congratulations! This is a very special book! It's been liberated. That is, it's absolutely FREE - a gift from me to you. Please take it home & enjoy! Keep it if you wish, or read and re-release for someone else to enjoy.
The individuals who are part of BookCrossing.com just like to spread the joy of reading by leaving books "in the wild" or trading them directly with other members. Our greatest joy is knowing that someone has found and is enjoying the books.
If you wish to join, please register first before leaving a journal and list me as the referring member, dee831. Thanks for visiting!
Come back and tell me what you thought of the book, where you found it, or just to say hi!
