I’m not sure where I heard the info but it is the best baking hack I’ve used and is now a staple for me. Instead of parchment you can use unbleached coffee filters. They fit perfectly in a 8 or 9 inch cake pan. I spray the pan, flatten the coffee filter into the pan and spray it again. My cakes pop right out, no cutting or fussing with parchment and they peel right off the bottom of a cake.
What a neat cake! It looks perfect for a snacking cake for visiting friends! I admit my immediate thought was to immediately try making this with blood oranges or some kind of more intense citrus like Yasmin said (really I went straight to yuzu), but this definitely feels like a cake to just make with whatever citrus is in the house!
Beautiful. Yasmin is one of my absolute favorite people and authors. Love your style snd how you present the casualness of your recipes. Would be fun to add candied grapefruit peel to the top or even mix in a bit. I’m thinking of so many variations. Love it all. Thank you both!
Great exposition of this simple but lively citrus cake. Another riff on this cake for filling would be making a orange, lemon curd or pineapple curd and mixing with mascarpone cream cheese (and of course confec sugar) for frosting/filling. I think that there are better ways to conserve resources than trying to reuse a butter/oil sodden parchment paper. I save every plastic bread bag though and use market bags. Heck I even took Amazon plastic bubble packages and made insulated, waterproof meat container (you can stitch those bags together on a machine). So I'll throw away used parchment without any guilt.
Love citrus all year. Thinking dark chocolate cake orange with citrus cream cheese frosting. Oh the options. Sprinkle on bit of grand manier for crazy decadence yum. Thank you.
I love using the scraps to keep for the edge of a cake plate for decorating, bigger pieces I use for donuts, churros so you can drop the dough in by the paper and it will automatically release when you put it in the fryer oil. Squares and rectangles for candy wrappers oh, that's good for smaller pieces. Pieces that are maybe long but not very wide are good to wrap compound butter up or cookie dough, you roll it up into a log and put it in the fridge and slice it when you need it. Bigger pieces are also good to form burger patties on if you want to stack them for the freezer I put one on top and bottom so they slide in easy. You can also cut small circles to go inside muffin tins or small cake pans, I hope this helps... Don't forget about the crafts
Confused by the one bowl titling. Is the intention to say all you need is a bowl to mix both the batter and frosting? It's not like you can make the frosting without washing the mixing bowl. Anyhow, a sucker for citrus desserts so I'll give this a try at some point!
Never will I ever put all the ingredients like this together at once 😢. Mixing it by hand is hell for me. Better give the butter start with the sugar. I was lazy once, and lerned bitterly. Perhaps with the machine one need not to bother. Dont know. Neverthless the cake looks good.❤
I believe this cake has too much butter in it. It made for a hard crumb, obscured the orange flavor (which should have been considerable) and was not tender in the least. Is there perhaps an error in the recipe posted?
I made this and won't be making it again. A super basic cake. a box cake flavor profile. With all those ingredients in the list, I was underwhelmed with the flavor
that parchment paper went straight to trash after cameras stopped rolling. LOL at viewers demanding to see "sustainability" practices from youtube channels. before covid these people in the channel worked in test kitchens. places that make food will not waste anything that shouldn't be wasted. they will always be more mindful of waste than you can ever be.
I would never reuse parchment paper used to line a cake pan. It's not wasteful it's hygienic to throw it out. There are other ways to reuse and conserve without trying to salvage a butter/batter sodden parchment paper.
@@notesfromleisa-land I think you misunderstood what I'm saying, but I probably wasn't the clearest either. Either way I can't see myself or anyone else asking to reuse parchment paper, so I don't see your point.
@@titrekkuyruk8107 I did misunderstand. You were being ironic, and I was was being DOH! Profuse apologies. I'll make a dunce cap out of parchment paper and sit in the corner for a bit.
I think she was just being informative. Regardless of whether she actually refuses them, maybe she thought it was interesting when she learned it. That was the case for me and I did start reusing parchment paper. I throw it in the freezer after use and then clean it with water right before I use it again for another cake. This way I don't even need to use butter to keep the parchment from moving on the pan when I add the batter because the bit of moisture on the paper keeps it in place. (I don't get the cynicism. It's just a cake video.)
Check out the FULL RECIPE: f52.co/3JQtJ9r
I’m not sure where I heard the info but it is the best baking hack I’ve used and is now a staple for me. Instead of parchment you can use unbleached coffee filters. They fit perfectly in a 8 or 9 inch cake pan. I spray the pan, flatten the coffee filter into the pan and spray it again. My cakes pop right out, no cutting or fussing with parchment and they peel right off the bottom of a cake.
such a cool tip
Thanks for sharing! This will be my Easter dessert this year!
What a neat cake! It looks perfect for a snacking cake for visiting friends! I admit my immediate thought was to immediately try making this with blood oranges or some kind of more intense citrus like Yasmin said (really I went straight to yuzu), but this definitely feels like a cake to just make with whatever citrus is in the house!
That cake is very pretty and I bet its delicious 🍊.
Beautiful. Yasmin is one of my absolute favorite people and authors. Love your style snd how you present the casualness of your recipes.
Would be fun to add candied grapefruit peel to the top or even mix in a bit. I’m thinking of so many variations. Love it all. Thank you both!
So amazing, I love this cake thank you for sharing with us sist. 👍👍
今回もとってもおいしそうですねっ！！！クリームも素敵✨
Great exposition of this simple but lively citrus cake. Another riff on this cake for filling would be making a orange, lemon curd or pineapple curd and mixing with mascarpone cream cheese (and of course confec sugar) for frosting/filling.
I think that there are better ways to conserve resources than trying to reuse a butter/oil sodden parchment paper. I save every plastic bread bag though and use market bags. Heck I even took Amazon plastic bubble packages and made insulated, waterproof meat container (you can stitch those bags together on a machine). So I'll throw away used parchment without any guilt.
Love citrus all year. Thinking dark chocolate cake orange with citrus cream cheese frosting. Oh the options.
Sprinkle on bit of grand manier for crazy decadence yum. Thank you.
Thoughts on candying some citrus and adding it between the layers?
Candied ginger?
what could be bad? sounds delicious
YES! Candied cities peels are so underrated and underused, think of all the wasted peels! They also make incredible tonics
I can also see adding a thin layer of lemon curd as well!
Def making this 🇬🇷🇨🇾
I'm going to make it tomorrow!
I’ve had Ripe Figs in my Amazon cart for awhile now. I think I’ll finally buy it!
I use silicon liner sheets and cut size of the pan. Perfect every time.
This looks 😻
I love using the scraps to keep for the edge of a cake plate for decorating, bigger pieces I use for donuts, churros so you can drop the dough in by the paper and it will automatically release when you put it in the fryer oil. Squares and rectangles for candy wrappers oh, that's good for smaller pieces. Pieces that are maybe long but not very wide are good to wrap compound butter up or cookie dough, you roll it up into a log and put it in the fridge and slice it when you need it. Bigger pieces are also good to form burger patties on if you want to stack them for the freezer I put one on top and bottom so they slide in easy. You can also cut small circles to go inside muffin tins or small cake pans, I hope this helps... Don't forget about the crafts
Can you suggest high altitude adjustments? I live at 6,000 ft
Can this be a Bundt cake?
Would love some dried cranberries and roasted pistachios as garnish.
Yasmin Khan gives me Minnie Driver vibes....
You could steam cook the citrus skin with rum a bit and they roll upon their own!
Can you recommend any high altitude adjustments? Or is it closer to a pound cake and supposed to be close? I'm at 6000 feet. Thanks!
I’m wondering the same thing, from 7000 feet!
Confused by the one bowl titling. Is the intention to say all you need is a bowl to mix both the batter and frosting? It's not like you can make the frosting without washing the mixing bowl. Anyhow, a sucker for citrus desserts so I'll give this a try at some point!
Never will I ever put all the ingredients like this together at once 😢. Mixing it by hand is hell for me. Better give the butter start with the sugar. I was lazy once, and lerned bitterly. Perhaps with the machine one need not to bother. Dont know. Neverthless the cake looks good.❤
Video link
Vídeo 5⭐
I believe this cake has too much butter in it. It made for a hard crumb, obscured the orange flavor (which should have been considerable) and was not tender in the least. Is there perhaps an error in the recipe posted?
She’s never heard of the all-in-one method of mixing cake batter before? 😑
I made this and won't be making it again. A super basic cake. a box cake flavor profile. With all those ingredients in the list, I was underwhelmed with the flavor
Temperature to bake.? Or just click bate?
Kristen says 350 degrees F for 20-25 minutes - check mid-video.
You could also click through to the comprehensive recipe prior to complaining about it.
that parchment paper went straight to trash after cameras stopped rolling. LOL at viewers demanding to see "sustainability" practices from youtube channels. before covid these people in the channel worked in test kitchens. places that make food will not waste anything that shouldn't be wasted. they will always be more mindful of waste than you can ever be.
I would never reuse parchment paper used to line a cake pan. It's not wasteful it's hygienic to throw it out. There are other ways to reuse and conserve without trying to salvage a butter/batter sodden parchment paper.
@@notesfromleisa-land I think you misunderstood what I'm saying, but I probably wasn't the clearest either. Either way I can't see myself or anyone else asking to reuse parchment paper, so I don't see your point.
@@titrekkuyruk8107 I did misunderstand. You were being ironic, and I was was being DOH! Profuse apologies. I'll make a dunce cap out of parchment paper and sit in the corner for a bit.
I think she was just being informative. Regardless of whether she actually refuses them, maybe she thought it was interesting when she learned it. That was the case for me and I did start reusing parchment paper. I throw it in the freezer after use and then clean it with water right before I use it again for another cake. This way I don't even need to use butter to keep the parchment from moving on the pan when I add the batter because the bit of moisture on the paper keeps it in place. (I don't get the cynicism. It's just a cake video.)