Celebrate The Holidays Mimosa Cake - Orange and Champagne Cake Recipe
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- Опубликовано: 17 июн 2024
- Celebrate The Holidays Mimosa Cake - Orange and Champagne Cake Recipe
Ingredients:
Cake:
175 mL (¾ cup) butter
250 mL (1 cup) golden sugar
4 eggs
310 mL (1 ¼ cups) flour
10 mL (2 tsp) baking powder
Pinch of salt
50g / 125 mL (½ cup) chopped nuts
100 mL (1/3 cup) sparkling wine
2 oranges, zested
Glaze:
Juice of 2 oranges
100g granulated sugar
60 mL (¼ cup) sparkling wine
Filling:
310 mL (1 ¼ cups) 35% whipping cream
15 mL (1 Tbsp) icing sugar
45 mL (3 Tbsp)
45 mL (3 Tbsp) Glaze liquid
Method:Heat the oven to 180ºC (350ºF).
Butter and line two 8" cake tins
Cream together the butter and sugar, until light and fluffy.
Beat in the eggs, one at a time.
Mix in the orange zest, and nuts.
Mix together the flour, baking powder, and salt.
Alternate between mixing in the flour, and the sparkling wine.
Divide the batter between the two tins, smoothing the tops.
Bake for 30-35 mins or until risen and golden.
While the cakes are still lightly warm, prick all over with a skewer.
Combine the glaze ingredients and spoon over the cakes, let it soak in but you may not need all of it and save some for the whipped cream.
Allow to cool completely.
Whip together the filling ingredients until soft peaks form, then spread between layers and over top.
Welcome back, friends, to another episode in the kitchen! As we find ourselves in November, embracing the holiday season, I wanted to share something special with you. Running a food-centric RUclips channel has its perks, and one of them is the frequent arrival of boxes filled with wine from wineries eager to showcase their products. Over the year, we've accumulated five or six bottles of sparkling wine, sparking the idea to explore a unique cake recipe with a twist.
In this episode, I'll be deviating from the original cake recipe, making several modifications to suit my taste. Join me as we dive into the process, starting with softening butter in the stand mixer and creaming it with golden sugar. Sugar can be a tricky ingredient due to regional variations and myths surrounding it, but I'll be using a free-flowing golden sugar.
The choice of sugar also varies based on your location, with cane sugar being predominant in Eastern Canada, while beet sugar may be more common in other regions. Let's debunk some sugar myths along the way!
Next, we'll add flour, baking powder, and eggs to the mix, creating a base for our cake. Zesting two oranges into the batter and adding their juice will infuse a burst of citrus flavor. Now, it's time to incorporate the star ingredient-sparkling wine. I've chosen pecans for a delightful nutty texture, but feel free to use your preferred nuts.
Once the batter is ready, we'll divide it between two cake tins and bake in a preheated oven at 350°F. While the cakes are still warm, we'll poke holes and drizzle a mixture of orange juice, sugar, and sparkling wine over them, allowing the flavors to meld.
Now, let's create a whipped cream topping with a twist. I'll flavor it with the same orange and sparkling wine glaze used on the cake, adding a unique touch to the traditional whipped cream.
Assembling the cake involves layering the flavored whipped cream between the cakes and on top. A tip: refrigerate the cake until serving time, applying the whipped cream just before serving to maintain its texture.
Toasting the cake with a glass of sparkling wine reveals a fresh and flavorful experience. The acid component from the sparkling wine complements the sweetness of the cake, creating a sophisticated and adult dessert.
Experiment with different cake tin sizes to achieve the desired thickness. Whether you have access to ice wine or any sweet wine, it's the perfect pairing for this festive treat.
Join me in savoring the delightful combination of flavors in this adult cake. Thanks for stopping by, and I look forward to sharing more culinary adventures with you soon!
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L1S 0E9
Julie's laugh at the end 😊
“I’ve made a bunch of changes because that’s what I do.”
My method, too!
Yup! Recipes are a starting point.
Julie’s reaction was wonderful. Sparkling just like the wine.
We have “sugar in the raw”. Cane sugar without over processing, golden brown. NJ, USA.🤗 Perfect for certain recipes.
USA beet sugar is all GMO. Horrible stuff
We have it here in New Zealand with large crystals.
It's available in most places as well as white pure cane sugar. Beet sugar is the really inexpensive sugar. Turbinado is readily available as well. I live in a town of less than 8000 with 60 miles to a larger town.
I think I like the 9 inch tins for this recipe as you get more whipped cream!
Love how you sequenced this episode; the crock pot mashed potatoes, the stew with biscuits and the cake. One awesome dinner and three great videos.
Never heard of ice wine before, was an interesting wiki read: "Ice wine is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice to develop. The grapes' must is then pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet juice."
Popular and made in Canada.
Ice wine is a real treat. The really good ones are pretty expensive as they are aged and can easily go for 100 EUR and more for a 0.375 l bottle (a little more than a 12 fl oz can of Coke). Sweat, fruity and pretty complex.
We make it in Upstate NY, too!@@violetgypsie
Wondering if this would be a good trifle and layer mandarin oranges throughout.
Serving that way would solve the layers "slipping".
I was thinking of sliced canned peaches, but a mix of canned oranges and peaches sounds good to me!
Oooh a Trifle with this cake would be ... mm mm amazing!
I might want to try this in a loaf tin, seems like a fun afternoon tea cake if you leave off the whipped cream!
I could see this being great with both hot and iced tea! ☕
I learn something new from you on a regular basis.
Just across the ditch here in Niagara Falls, NY and our granulated sugar doesn't usually say what its source is, but what I buy is a sort of "semi-refined" sugar with a little bit of color that actually says it's cane-derived.
Turbinado or "Sugar in the Raw" is what's locally available in my part of California.
I think that as a general rule in the USA, if it doesn't specify "Cane Sugar" it probably is beet sugar.
I live in a cane sugar country. Northern NSW and up, on the east coast, can grow cane well. Around my hometown, Lismore, it grows to about 3 metres. Up in Northern QLD, it can grow to 4 metres. I know Cairns and it's surrounds have cane farms because I visited the area in 2020.
Mimosa in a cake!!!! Oh yah.
Thinking Almonds would be great in this...
I think the thinner cakes are a lovely presentation
My mother made a similar cake but placed mandarin orange sections between the layers and on top of the whip cream to decorate it.
Oh yeah. New Years will be welcomed in with this cake for 2024!
I think a show on the intricacies of sugar would be a winner, at least for me. Appreciate all your knowledge sharing!
I hope it includes "Does molasses come from sugar beets?".
In the states C&H is cane sugar. I haven't done an extensive study but it is the only one I see that says it is from sugar cane on the package. I found some Demarara brown sugar and I really like it so I save it for my Scottish Oats.
The cake seems tasty. I think I'll make it soon. Fun fact: in Italy we have a cake called "torta mimosa" ("mimosa cake"), but it's totally different from this one. 😊
Yes! Explain!
I wish I were there to have the sparkling wine and cake! Yum!
I never saw a cake made with wine. I’m going to try this.
I love the way Glen immediately wanted another bite 🤣
Thank you. Happy Thanksgiving, USA!
That cake looks fabulous!
Sounds good. I would level it up by making a citrus flavored pastry cream filling and/or use a champagne jelly.
Orange is a definite holiday flavor.
I made your beef stew with biscuits. Delicious! I have never used marmite before. It certainly adds a taste dimension to the beef stew that is unique. I really enjoyed this recipe. As I live alone, I cut the recipe in half and ate it for 3 days. Equally as good warmed up as it was the first day. Thank you so much for your recipes and your knowledge of cooking and baking.
This is the kind of recipe that I make for this year and end up making it for every holiday! 😂🎉🧑🎄
I bet that would be great with some candied orange peel as well.
I like adding Muscovado sugar to my coffee in the morning. Has a deeper flavor than just generic sweet white sugar. No idea if they add molasses back in here in Mexico or if it is less refined over brown and light brown. Never cared, but I like the taste.
Looks delicious!
I always chuckle when you say corners while using a round baking tin😊
Yum! Love your content and sense of humor, personalities and taste-testing. Awesome!
The cake sounds delicious. I can see topping a serving of it (decadently) with a warm zabaglione-style or custard sauce instead of the whipped cream (if not baked as a layer cake, of course). Thank you for video.
To my taste this is more of a gateau than a "cake". Cheap whipped cream hack...add 1 tablespoon instant pudding powder (maybe Bird's custard powder) for every cup (250ml) of cream to stablize it. That's my go to for whipped cream, it never weeps and lasts for days.
6 inch form would be far to small imo. It's much harder to get a good distribution of the glaze and the smaller form would push out the filling much more. Looks perfect as you made it.
From a distance it looks like what I’d see called raw caster sugar (finer than regular raw sugar) here in NZ (where most sugar is cane). That’s more golden light brown than soft brown sugar, and free-flowing. Sugar is one of those ingredients, as someone in the Commonwealth following “foreign” recipes, is definitely one of those ingredients where I’ll “do my own thing” or whatever makes sense to me and my pantry at the time! So much variation!
mimosa cake yum
Glen....this looks awesome! Whatever modifications you've made they're spot on. Thanks so much. Hope your "bonus Thanksgiving" was enjoyable. In honor of my Canadian friends I'm celebrating in October and November. Be safe-Be well
I'm DEFINITELY making this cake for my birthday. It's October, so maybe I'll find a sooner occasion for it
I love the way that the two of you will burst out giggling at a dish! You are one of the most bonded couples that I have ever seen on RUclips and it is beautiful!
That sounds Fantastic!
So I got that paddle scraper for the mixer and, and oh my gosh! It is fantastic! Scrapes the sides of the bowl so well!
This looks so good! I wish I could taste it. You had me when you put orange in it. This is something to try for Christmas. Thank you
this looks amazing
Sounds interesting!
Great recipie!!!
Thank you!!
Love the video, as usual. On the East Coast of the US our sugar of choice is Domino's. It is processed in Baltimore and we have a huge sign at the Interharbor to announce this with pride. It is a cane sugar. I grew up in the Midwest and agree that the only sugar available is beet. They do cook differently at least to me.
Perfect for any of the holidays.
I was expecting something else 'cause here in Italy there is a cake called mimosa that has nothing to do with the cocktail mimosa, it's a tradition for the International Women's Day, the word mimosa is the common name of the tree Acacia dealbata that blooms around the beginning of march.
Anyways, fab recipe, as always.
That looks so good
We call that Raw sugar here in Australia. That s what we prefer to use on a daily basis 😊
I like 2 large rounds it allows a nice bite that easily provides a vehicle for the filling to shine
I think I’d do it as one layer. You can still moisten it, but that would help with the slipping.
Looks amazing
I have Ice wine!! Yay, must try now, lol! My husband works at a winery so I know what you are talking about, lol! Looks good!
Yum!
good ol' wine pop LOL
For folks south of the border, you might try looking for demerara sugar, turbinado sugar, or a brand called "Sugar in the Raw". They're free-flowing light brown sugars that are a closer analogue than the moist packed brown sugar.
Parodies have been done on Julia Child, Fanny and Johnny Cradock, Gordon Ramsey abs others.
Is there a Glen and Julie parody anywhere? :)😂
Sugar shortage here, Vancouver plant on strike, only had huge bags on shelf here in Alberta, $13 on sale!
Here in Boston, you can very easily get granulated cane sugar in grocery stores. Unrefined or less-refined cane sugars are also quite common-it's the only kind of sugar they sell at Trader Joe's!
Judging by his preemptive strikes, Glen really Does read comments! 😅
Hey Glen, here in USA we have something called "sugar in the raw" that looks exactly what you used. It is kind of a specialty item but have found it at normal grocery store as a natural foods item.
After clinking you glasses I realized I was expecting to hear "a votre sante" as my father would always say as a toast.
Here in my area of Ohio (USA) we can get a lightly processed cane sugar which is tan/light brown. I'm one of the odd ball folks who can differentiate salt and sugar by smell, so beet sugar and cane sugar smell different to me. And for personal use I buy cane sugar, where I'll buy beet sugar (cheaper) for general baking.
Your are right about defining sugars. The US has both cane and beet sugars. Cane sugar is is very planful and it has to say cane sugar the label. The sugar that you are using in this recipe. In the US is in the Unrefined Sugars Category.
In the US, the "golden sugar" you used is usually called either "Sugar in the Raw" or "turbinado sugar."
Glen mentions the thickness - but when he was done with the "topping", I think the thinner layers work well.
I usually get sugar at Walmart and it's always marked Cane Sugar. I saw much more beet sugar when living in Nebraska, but here in Texas more cane.
My choice cause I like the flavour I would use Comb whipped cream and mascarpone
PLEASE let us know where you get the wiper blade on your stand mixer... need to order a few for Xmas 🎁😂😂
its from BeaterBlade, according to Glen's Crisco video.
@@IsaacIsaacIsaacson TY...I see one from New Metro beaterblade..made in the US...I think that's the one
For everyone asking about the beater: www.beaterblade.com/
@@GlenAndFriendsCooking TY 😄 love you guys... been here for years😸
I’m in Arkansas and only buy cane sugar, never beet sugar.
I buy a small bottle of an ice dessert wine to make a pumpkin and dried apple tart, so I could see my way to buying it for this. :D (I don't drink alcohol, so I only buy it for special dishes.)
👍🏻
Before I ask my question, I Should probably explain, briefly, the train of thought that led to it: with the talk of pecans, dates and oranges, plus drizzling the wine on the cake, as well as it's late Nov., I thought, "What would this be like as a fruitcake?" My question is, have you thought, for a theme, a how to candy\preserve your own fruit for fruitcakes? Also, when I was a teenager, back in the '70s, a popular topping for pound cakes was something called brandied fruit? Fruit mix of choice, yeast, sealed in a jar for a few weeks yield a somewhat fermented topping for cakes. When you used a cup, you added a cup of fresh fruit to perpetuate. Thanks!
What brand of sparkling wine did you use? The cake looks very tasty..
I don't remember - from a winery in Niagara.
Looks like it’s Queenston Mile Vineyard Mile High Rosé based on the label design and the fact that it looks like a sparkling rosé.
I think if you were to take this back a generation of cake making and do an egg foam with the whites of the 4 eggs you might get the fluffiness you want
my great grandma used to make something she called washington pie, it was a plain cake, split, with jam between the layers. there's quite possibly a real recipe for it and it's probably not much like that, i'd look it up, but i just thought of it when seeing the picture of your cake. with a name like that, it seems to not be a nova scotia thing, but cape sable island was mostly settled by people leaving new england, so, could be almost anything.
yah, she made it from a regular cake, apparently it's sposed to be sponge cake and a dusting of powdered sugar.
On the sugar thing it's really funny how people bust that out as some universal truth. In the U.S. brown sugar has an ingredients list that will either be "sugar, molasses" (usually the cheap/store brand variety) or "brown cane sugar" (for the more expensive varieties). Sugar also comes in both "pure cane" and "sugar" varieties in most major U.S. stores with "pure cane" being just that and "sugar" being derived from whatever sugar plant grows closest (usually beets).
Anyone knows the attachment glen is using?
I remember reading about a "Manhattan Cupcakes" recipe on Reddit that feels a little bit similar to this. I need to go back and see if the post survived their API protest apocalypse back in June/July...
As far as the free pouring light brown sugar and getting it in the US, you want to look for either demerara sugar. Or sometimes it's called "raw" sugar. Which is, of course, utterly wrong , but it will get you a sugar that looks like that.
I like the height of the cake.
In the southern US, it's more often thsn not cane sugar, since sugar cane is grown in the deep south
I come here for Cake Decorating tips...
turbinado sugar, or sugar in the raw is the equivalent of demerara sugar, which is what I think Glen used.
I don't think you would want to go too thick on the two layers, since it might inhibit the soaking through of the orange/bubbly wine syrup. An 8-inch tin would work, but I wouldn't go smaller or the syrup might not soak through enough.
Hey Glen, is there any reason not to use cream stiffener/stabilizer with this cake?
Definitely could use a stabiliser - we kept in the fridge and it seemed to be fine the next day.
Thanks I will def. try it :) @@GlenAndFriendsCooking
I’m pretty sure that sugar in the UK still comes from beets, but in Australia it comes from cane which is grown in northern NSW & Queensland.
"Same in Vancouver". Well... hopefully soon again. (There's a strike at the Rogers refinery. Doesn't seem to be much of a problem this far east though.)
It sounds very tasty, but the whipped cream being unstable makes it a lot less appealing to me. I limit my baking to stay heathy, but when I do make something I'd like to not have to wolf it down before it's no good.
Not sure if this will be helpful since we still refrigerate it! For my inspired trifle I mix 1/2 cup Greek honey vanilla yogurt with 1/2 cup cocowhip, an egg, and a shot of amaretto. Instead of ladyfingers I have been using pecan sandies dipped in 1/2 cup coffee with a pony shot of rum. And a dusting of Ovaltine on top. Why you ask? Because my husband doesn't want to drive out of his way to get groceries 😂. Obviously, you only need the "custard" part with this. Hopefully this makes sense, I'm on pain pills 😊😊.
My trick for stuff like this is to portion the cake into single servings without the cream/icing/filling/etc. and freeze the cake. Then, when I want a piece I just thaw a piece and whip up enough cream for that piece of cake. The mimosa syrup could be frozen in small ice cube trays so you could thaw just the amount needed to flavor the cream and soak the cake sponge for a single piece of cake. In my experience, cake wrapped in good quality freezer bags can last 3-4 weeks without a noticeable loss of quality.
I've noticed a trend over the last few episodes - Glen, I think you HATE brown sugar - haha!
Nah - just the constant misinformation about what brown sugar is. Come to think of it I have a huge problem with misinformation about sugar in general.
@@GlenAndFriendsCooking
Grew up in the States. The idea that brown sugar is white sugar with molasses added back may have come from the common “if you don’t have brown sugar, use white with some molasses” substitution advice.
As if the average American has molasses.
It’s so high on the shelves that I’ve started asking for a tall employee as I walk in the store.
@@GlenAndFriendsCooking Sounds like a lot of it's murrikan parochiality... "it's this way in the US, it must be this way elsewhere"
Which those of us from near the border know is bunk 😜
@@GlenAndFriendsCooking haha! I didn't even ever realize it was so complex! - Free video title idea: The Sweet Truth Of The History Of Sugar
What make and model is your roaster oven?
Interesting… I’m from south Florida and grew up around a ton of sugar cane fields… Belle Glade is pretty much all sugar cane fields.
Is it just me or does the audio go wonky at the 6 minute mark? The part where you transition from putting them in the oven to them being out and poked. It sounded like the on person mic died and we're getting audio from the camera instead.
Spot on!
Yup, but the information stayed good, so no problem.
same, 6:00-7:45 the audio sounds like he's under water to me
I think we need a deep dive into sugar and all it's forms!
Should I make this with some Nova Scotia sparkling wine?
What would be a good replacement for the wine? White grape juice, apple juice, orange or peach Jello, a clear soda?
Looked like what you used here is what in Australia we’d call raw sugar. Pretty much all sugar unless marked otherwise here will be cane sugar as we are such a huge producer of sugar cane
In the US, if the label says "cane sugar," obviously it's from sugar cane, not beets. If it just says "sugar," it's probably from beets, but could be cane or a mix. Probably the most widely available sugar brand in the US, Domino, is cane sugar. Beet sugar vs cane sugar production in the US is 55/45 percent respectively. I tried the Domino Golden Sugar, advertised as "less refined," and found that it doesn't work exactly the same as the white sugar, regardless of what Domino says. I don't stress about it, I just buy what's on sale or has the best price. Beet? Cane? Who cares? If I don't care for the taste or baking results of any, I just won't buy it again.
I still wonder where in the world people cook at home mainely by weight🤔
I live in a metric country, Norway, and cook mainly by volume.
Sure some ingredients make sense to use by weight, and many newer developed recipies for things like cakes use weight for many of the ingredients.
But for most home cooking I would say we use a good mix of volume and weight.
I just cheked a cook book from when I went to school, in the 90s.
Most of ingredients are by volume, a few by weight only, and some like flour by volume and weight.
I think most countries use a combination of weight and volume where it makes sense to use them. I did learn from this channel is that many Americans are used to using volume for measuring many dry ingredients (e.g. cups of flour vs. weight of flour) that kitchen scales are not a common feature in American households. I'm sure plenty of US viewers who watch this channel DO have kitchen scales but there wouldn't be very many cooks and bakers outside the US who didn't use kitchen scales all the time.