Vanilla cake moistened with pineapple syrup, sweet pineapple, and a lightly sweet and creamy tangerine butter cream frosting makes this "spring" cake a crowd pleaser!
10 - 12 slices
2¾ CCake Flour
1¼ C plus ⅔ C Granulated Sugar
¾ teaspoonBaking Powder
¾ C Vegetable Oil
4 lrg Egg Yolks
6 Tbs Sour Cream
½ C, 1 Tbs Whole Milk
2 teaspoon Tangerine Zest
1½ teaspoon Vanilla Extract
6 lrg Egg Whites
⅔ C Water
¼ C Granulated Sugar
3 Tbs Pineapple Juice
½ C White Wine, sweet (Riesling)
½ C Tangerine Juice, fresh
⅓ C Granulated Sugar
2 Tbs Tangerine Zest
2 lrg Egg Yolks
2 Tbsp Granulated Sugar
20 oz Crushed Pineapple, can, plus juice (reserve 3 Tbsp)
3 Tbs Sugar
2 Tbs Cornstarch
2 teaspoon Lemon Juice, fresh
10 oz Unsalted Sweet Butter, softened (2 ¼ sticks)
1 lb Confectioner’s Sugar, sifted
0.15 fl oz Vanilla Extract (1 teaspoon)
1.5 fl oz Tangerine Juice (3 Tbsp), fresh
No nutrition information available
1. Preheat oven to 350°F. Spray the bottom of three 8-inch x 1½-inch deep cake pans or two 9-inch pans with nonstick baking spray. Line bottoms with cut out parchment paper. Spray paper with nonstick baking spray and dust lightly with flour. Shake off excess flour.
2. Sift flour, the 1¼ cup of sugar, baking powder, and salt in a medium metal mixing bowl. Set aside.
3. In a separate large bowl, whisk oil and egg yolks until well combined. Whisk in the sour cream, milk, zest, and vanilla extract.
4. Working in 3 batches, whisk the dry ingredients into the liquid ingredients in the large bowl.
5. In a separate bowl, whisk egg whites to soft peaks by hand or electric mixer. Slowly add the ⅔ cup granulated sugar to form stiff peaks (do not dry). Fold this mixture into the cake batter in batches of 4.
6. Evenly divide cake batter between pans; smooth tops evenly with offset spatula.
7. Bake cakes in middle of oven until a tester comes out clean, about 15 - 18 minutes. Cool in pans on racks 5 minutes.
8. Run knife along the inside cooled cake pans then invert cakes onto racks to cool completely. Cake can be baked 1 day ahead and chilled, covered. Bring to room temperature before continuing.
Make Pineapple Filling:
1. Heat pineapple, pineapple juice, sugar, cornstarch, and lemon until all cornstarch is dissolved. Stirring constantly, bring mixture to a boil.
2. Stir and simmer about 3 minutes. Cool filling completely, stirring occasionally.
3. Lay plastic wrap directly on surface and refrigerate until ready to use. Filling can be made 3 days ahead and refrigerated, covered.
Make Pineapple Syrup:
1. Bring water, pineapple juice, and sugar to a boil in a small heavy saucepan, stirring until sugar is dissolved.
2. Remove from heat and stir in wine; return to heat and cook to reduce to light syrup consistency; taste. Transfer to a small bowl and chill until ready to use. Pineapple syrup can be made 1 week ahead and refrigerated, covered.
Make Tangerine Custard: Makes 4 ounces
1. Stir the tangerine juice, sugar, and zest in a small saucepan over medium heat; bring to a boil, and cook for 3 minutes. Remove from heat.
2. In another saucepan, whisk egg yolks with 2 tablespoons of sugar to combine. Temper with ¼ cup of hot syrup; Add rest of syrup to saucepan.
3. Vigorously whisk egg mixture over a low to medium-low heat to create custard. Remove from heat.
4. Stir over an ice bath to cool. Refrigerate until ready to use.
Make Tangerine Buttercream: Makes 2.5 pounds
1. Cream the butter until light and fluffy.
2. Gradually beat in powdered sugar, scraping down sides as needed.
3. Add vanilla extract and tangerine juice; beat until butter cream is light and smooth. Stir or beat in the tangerine custard until smooth.
1. Trim tops; cut each horizontally in half with a long serrated knife to form a total of 6 thin layers or 4 thin layers.
2. For 4 layers: Put 1 cake layer, cut side up, on a cake plate. Dust off any cake crumbs, then brush top with some pineapple syrup; spread ½ of pineapple filling over it.
3. Top with another cake layer with cut side down, dust off crumbs, and brush with syrup; spread with about 1 cup buttercream.
4. Top with a third cake layer with cut side up, dust off crumbs, and brush with syrup; spread other half of pineapple filling over it.
5. Top with fourth layer, cut side down, dust off any crumbs, and brush with syrup; spread with enough buttercream to lightly cover sides and top. Creating a sealing-in coat will make frosting entire cake easier and smoother.
6. Refrigerate to allow thin outer coating to chill.
7. Remove from refrigerate and frost top and sides with remaining buttercream. Refrigerate until ready to decorate, if desired.
8. Make any decorations as desired and refrigerate, covered, until ready for service.
Decoration for top: Place remaining buttercream frosting in a piping bag. Pipe lines from one end of the top of cake to another, offsetting slightly to create a design like a hand fan.