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    Blood Orange Glazed Cream Cake

    Source of Recipe


    List of Ingredients

    1 1/2 cups sifted cake flour
    1 cup sugar
    2 teaspoons baking powder
    1/8 teaspoon salt
    2 large eggs
    1 cup heavy cream
    1 teaspoon vanilla
    Blood Orange Glaze (recipe follows)


    Grease and flour a 9-inch springform pan. Sift together the flour, sugar, baking powder and salt on a sheet of waxed paper; set aside. In a small mixing bowl, whip the eggs with an electric mixer on medium speed until light and fluffy, about 1 minute; set nearby. Without washing the beaters, whip the cream in a large mixing bowl just until the cream starts to thicken but does not form soft peaks. Fold in eggs and vanilla. Add the flour mixture, stirring briskly just until the batter is smooth. Spread batter evenly into pan.
    Bake in the lower third of a preheated 325 oven for 45 to 55 minutes or until cake tests done. Cool on wire rack 15 minutes before removing the springform's hinged band that clasps to the bottom of the cake pan. Cool completely before glazing.

    Blood Orange Glaze: Combine 1 tablespoon melted unsalted butter, 3 tablespoons fresh blood orange juice and 1 1/3 cups sifted powdered sugar until smooth. Spread evenly over cooled cake; sprinkle finely grated bloodorange zests over glaze. For variations, substitute fresh tangerine juice and zest.




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