Quoted message said:From: Charles Nagel <[email hidden]> I was given a beautiful cake pan in the shape of a
sunflower. On the pan is the indication, "10 Cups." I would appreciate suggestions for recipes
that will work in this pan.
The pan is probably from Willams-Sonoma
(<ww1.williams-sonoma.compip.cfmOpen ↗
skus=4619748&pkey=sa0s10sunflower&cmsrc=sch>😉
and they provide a 10-cup recipe for that pan (<content1.williams-content1.williams-Open ↗
sonoma.com/recipe/recipeDetail.cfm?src=pipcbkwcaki%7C
g%7Ck%7Cpsa0s10sunflower%7Cs4619748%2Fsrki1%7Cwsunflower%2Fhme%2Fhme&pgid=sku461
9748&objectid=9966421D%2D2341%2D49BB%2D9D303E6B577C1266&lid=2097152>😉
Lime Sunflower Cake
The cake will naturally rise more in the center than along the sides. By spreading the batter so
the sides are higher than the center, the cake will be more even on the bottom after it is turned
out of the pan.
For the cake: 2 1/2 cups cake flour 2 tsp. baking powder
1/2 tsp. salt 1 cup milk 1 Tbsp dark rum 1 tsp. lime oil 16 Tbsp (2 sticks) unsalted butter 1 1/2
cups granulated sugar 3 eggs plus 1 egg yolk For the glaze: 6 Tbsp water 1 Tbsp granulated sugar 3
Tbsp unsalted butter 1 cup plus 2 Tbsp sifted confectioners sugar Confectioners sugar for dusting
(optional)
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and
preheat to 350?F. Grease and flour a sunflower cake pan. To make the cake, over a sheet of waxed
paper, sift together the flour, baking powder and salt; set aside. In a small bowl, combine the
milk, rum and lime oil and stir to mix; set aside. In the bowl of an electric mixer fitted with the
flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the
granulated sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally
to scrape down the sides of the bowl. Add the eggs and egg yolk one at a time, beating well after
each addition. Reduce the speed to low and add the flour mixture in three additions, alternating
with the milk mixture and beginning and ending with the flour. Beat each addition until just
incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Pour the batter
into the prepared pan and, using a rubber spatula, spread the batter so the sides are slightly
higher than the center. Bake until the center of the cake springs back when lightly touched and a
toothpick inserted into the center comes out clean, about 50 minutes. Transfer the pan to a wire
rack and let the cake cool upright in the pan for about 15 minutes.
Meanwhile, make the glaze: In a small saucepan over medium heat, combine the water, granulated sugar
and butter. Cook, stirring, until the butter has melted and most of the sugar has dissolved, about 2
minutes. Let cool for 1 minute. Add the confectioners? sugar and whisk until smooth. Tap the pan
gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the
pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze.
Let the cake cool completely before serving. Dust with confectioners? sugar just before serving.
Serves 16.
Flo Braker, Author, Sweet Miniatures
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