"Celebration Cake" with Chef Anne Quinn Corr

By Sarah Swistak

Published 01/24 2014 03:39PM

Updated 03/26 2015 05:31PM

She is one of our guests who has been here with us almost since the beginning of Central PA Live, Chef Anne Quinn Corr.  She stopped by to share her recipe for “Celebration Cake” in honor of Sarah’s last day.
Want to try it yourself?  Here’s the recipe!
Celebration Cake (Serves 12)
Sponge Cake: Makes two 9 inch layers
6 eggs, separated
1 cup sugar
2 tablespoons hot water
1 tablespoon lemon juice
½ teaspoon vanilla
1 cup plus 2 tablespoons cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 stick unsalted butter, melted and cooled
3 cups cherries, pitted (or raspberries or blueberries)
3 cups vanilla yogurt
 24 ounces cream cheese, softened
¾ cup powdered sugar
Zest from one lemon
For Assembly:
1/3 cup Triple Sec
2/3 cup orange juice
½ cup melted cherry or currant jelly
1 starfruit, sliced
8 strawberries, halved if large
8 green grapes, halved
8 red grapes, halved
1 plum, cut into slices
1 kiwi, peeled and sliced
I orange, peeled and sectioned
Sprigs of mint or scented geranium or edible flowers if the time is right
Prepare two 9-inch cake pans by spraying and lining with parchment paper.  Preheat oven to 350°F.  Place egg yolks in metal bowl over simmering water and beat with a whisk until smooth.  Add sugar and continue beating until mixture lightens and reaches 100°F on an instant read thermometer.
Warm a large mixing bowl with hot water, dry thoroughly, then place the mixture of egg yolk and sugar in it.  Beat with a paddle until the mixture is light yellow and has increased in volume. 
In a small measuring cup, combine the hot water with the lemon juice and vanilla.  Sift together the cake flour, baking powder and salt.  Beat egg whites until soft peaks form.  Heat the butter in a microwave and allow to cool.
Gently fold the flour mixture alternately with the warm liquids into the egg yolk mixture to make a batter.  Fold in the egg whites with a spatula.  Remove one cup of batter and mix in the melted butter then add that mixture back into the remaining batter and fold to combine.
Pour the batter into the prepared pans and bake in the upper third of the preheated oven for 22 to 25 minutes, or until golden brown.  Allow cakes to remain in pans for a few minutes, then loosen edge and cool on cake racks.
When cool, split the layers horizontally.  Combine the Triple Sec and orange juice and brush the cut sides with the liquid.  Combine the filling ingredients and use one-third to fill each layer.  Spread the last third on top of one layer and place the other filled layer on top of that.  Brush top of the cake with some of the melted jelly. 
Whip the cream cheese and add the powdered sugar and lemon zest.  Place the cake on a footed cake plate and frost with the cream cheese mixture.  Arrange the fruit and herbs and flower all over the exterior of the cake in a pleasing pattern and brush melted jelly on the tops of the fruit pieces.  Chill thoroughly before cutting so all the layers settle together.
For More Information:
“Seasons of Central Pennsylvania:  A Cookbook by Anne Quinn Corr”
Cloth Cover: $32.50
Paperback: $22.50
Toll Free: (800) 326-9180

Copyright 2015 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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