Orange cake and orange icing recipe?!


Question: ORANGE CAKE

1 cup sugar
1 whole egg
2 egg yolks
1/2 cup vegetable or peanut oil
1 3/4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup orange juice
1 teaspoon grated orange rind

Combine ingredients in order given. Butter and flour two round layer cake pans, tapping out excess flour. Level cake batter evenly in pans. Bake in a preheated 350°F oven until cake tests done in center.

Frost with boiled orange frosting:

1 cup sugar
1/2 cup water
grated rind of 1 orange
1 tablespoon Karo syrup (white)
1/4 teaspoon baking soda


Combine ingredients in a saucepan and boil for 7 minutes. Between the layers of the cake, place thin orange slices and orange frosting. Repeat for the top of the cake.


Answers: ORANGE CAKE

1 cup sugar
1 whole egg
2 egg yolks
1/2 cup vegetable or peanut oil
1 3/4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup orange juice
1 teaspoon grated orange rind

Combine ingredients in order given. Butter and flour two round layer cake pans, tapping out excess flour. Level cake batter evenly in pans. Bake in a preheated 350°F oven until cake tests done in center.

Frost with boiled orange frosting:

1 cup sugar
1/2 cup water
grated rind of 1 orange
1 tablespoon Karo syrup (white)
1/4 teaspoon baking soda


Combine ingredients in a saucepan and boil for 7 minutes. Between the layers of the cake, place thin orange slices and orange frosting. Repeat for the top of the cake.

www.allrecipes.com

orange layer cake with orange-caramel cream cheese frosting

For filling
1 cup sugar
6 large egg yolks
6 tablespoons cornstarch
1 1/2 tablespoons grated orange peel
3 cups orange juice
1/2 cup whipping cream

2 8-ounce packages Philadelphia- brand cream cheese, room temperature

For soaking syrup and frosting
2 1/2 cups sugar
1 cup water
1 3/4 cups orange juice
2 tablespoons grated orange peel

4 8-ounce packages Philadelphia- brand cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups powdered sugar
1 1/2 teaspoons vanilla extract

For cake
One-third of these ingredients is used for each of the three cake layers.

1 cup whole milk
3 tablespoons unsalted butter
6 teaspoons vanilla extract
4 cups cake flour
3 teaspoons baking powder
3/4 teaspoon salt
9 large eggs
4 cups sugar

Powdered sugar

For assembly and decoration
Use a large tart pan bottom, a rimless baking sheet or a cardboard round to move and stack the three cake layers.

Assorted berries and cut fruit (such as strawberries, raspberries, cherries, kiwi and apricot)

Preparation

Make Filling
Whisk sugar and yolks in heavy large saucepan to blend. Whisk in cornstarch and orange peel. Gradually add orange juice and cream, whisking to blend well. Set pan over medium-high heat and whisk constantly until cream thickens and boils, about 8 minutes. Pour into bowl. Press plastic wrap directly onto surface of pastry cream to prevent skin from forming. Refrigerate until cold, at least 4 hours.

Beat cream cheese in large bowl until fluffy. Beat in pastry cream, 1 cup at a time, scraping bottom and sides of bowl occasionally. Cover; refrigerate until cold. (Can be made 1 day ahead. Keep refrigerated.)

Make soaking syrup and frosting
Stir 2 1/2 cups sugar and 1 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 20 minutes. Remove pan from heat. Immediately add 1 1/4 cups orange juice and peel (mixture will bubble vigorously). Stir over low heat until any hard bits dissolve and caramel comes to boil. Strain into 2-cup glass measuring cup.

Pour 1 cup caramel into small bowl; reserve for frosting. Mix remaining 1/2 cup orange juice into remaining caramel in glass measuring cup; reserve as soaking syrup. Cover caramel in small bowl and soaking syrup separately; refrigerate until cold, at least 4 hours and up to 1 day.

Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Gradually beat in 1 cup caramel reserved for frosting, then powdered sugar and vanilla. (Can be made 1 day ahead. Cover; chill. If necessary, let stand at room temperature until just spreadable before using.)

Make cake
Preheat oven to 350°F. Butter 12-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper. Butter paper; dust pan with flour.

Bring 1/3 cup milk and 1 tablespoon butter to simmer in small saucepan. Remove pan from heat; add 2 teaspoons vanilla extract. Cover pan. Sift 1 1/3 cups flour, 1 teaspoon baking powder and 1/4 teaspoon salt into medium bowl. Using electric mixer at high speed, beat 3 eggs in large bowl until frothy, about 1 minute. Gradually beat in 1 1/3 cups sugar. Continue to beat egg mixture until light colored and thick enough to fall in heavy ribbon when beaters are lifted, about 4 minutes. Pour milk mixture over egg mixture. Using whisk, gently stir until just blended. Add flour mixture. Gently stir with whisk until just blended (do not over mix; batter may deflate). Pour batter into prepared pan.

Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer pan to rack; cool 10 minutes.

Line cake rack with paper towels. Dust towels generously with powdered sugar. Cut around pan sides; turn cake out onto sugared towels. Peel off parchment. Cool cake completely.

Repeat 2 more times, using same amount of each ingredient to make 2 more cake layers.

Assemble and decorate
Place 1 cake layer on 11-inch tart pan bottom; brush with 1/2 cup soaking syrup. Spread with half of filling (about 3‰ cups). Place in freezer until filling is firm, about 15 minutes. Top with second cake layer; brush with 1/2 cup soaking syrup. Spread with remaining filling. Place in freezer until filling is firm, about 15 minutes. Top with third cake layer; brush with remaining soaking syrup. Spread 2 cups frosting thinly over top and sides of assembled cake to cover completely. Refrigerate until frosting is firm, about 1 hour.

Spoon 1 cup frosting into pastry bag fitted with small (scant 1/4-inch-diameter) star tip. Spread remaining frosting smoothly over top and sides of cake. Pipe frosting in bag decoratively on top and sides of cake. (Can be prepared ahead. Refrigerate until frosting is firm, at least 5 hours; cover loosely and keep refrigerated up to 1 day. Or freeze until frosting is firm, about 2 hours; cover and keep frozen up to 1 week. Defrost covered cake in refrigerator for 2 days.)

Place cake on large platter. Arrange fruit decoratively atop cake. To cut cake, start 2 inches inward from edge and insert knife straight down; cut 8-inch-diameter circle in center of cake. Starting 2 inches in from 8-inch-diameter circle and inserting knife straight down, cut 4-inch-diameter circle in center of 8-inch circle. Cut outer portion of cake into 16 slices. Cut middle portion of cake into 8 slices. Cut inner 4-inch portion of cake into 4 wedges. Serve cake.
--------------------------------------...

orange chiffon cake
For the cake:
2 1/4 cups cake flour (not self-rising)
1 1/2 cups sugar
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
7 large egg yolks
3/4 cup fresh orange juice
2 tablespoons freshly grated orange zest
2 teaspoons vanilla
9 large egg whites
1 teaspoon cream of tartar

Make the cake:
Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth. In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325°F. oven for 1 hour, or until a tester comes out clean. Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Using a serrated knife cut the cake in half horizontally.
--------------------------------------...
orange cream cheese frosting

2 8-ounce packages chilled cream cheese
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/3 cup chilled sour cream

Preparation
Using electric mixer, beat cream cheese and butter in large bowl until well blended. Beat in sugar, then orange peel and vanilla. Beat in sour cream. Cover and refrigerate until frosting is firm enough to spread, about 30 minutes.

THE CAKE
1 1/2 cups flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons olive oil or canola oil
1 teaspoon white vinegar (I kid thee not - please do not omit or substitute)
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup orange juice

THE FROSTING
1 1/2 teaspoons unflavored gelatin
3 tablespoons cold water
3 tablespoons orange juice
1 1/2 cups heavy whipping cream
1/2 cup confectioners' sugar
3/4 teaspoon vanilla extract
1/4 teaspoon orange extract

---- THE CAKE ----.
1. Preheat oven to 350 Fahrenheit.
2. Sift together flour, sugar, baking soda and salt into an 8" x 8" baking pan.
3. Make 3 holes in the dry ingredients.
4. Place oil in the first hole, vinegar in the second hole, and vanilla in the third hole (again, I kid thee not- trust me on this one!).
5. Pour orange juice over everything and mix well.
6. Spread batter evenly in the pan and bake in dish that the batter was mixed in.
7. Bake 30 minutes or until center is firm.
8. Allow to cool.
9. Refrigerate leftovers (if any).

---- THE FROSTING ----.
1. Combine gelatin, orange juice, and cold water in small saucepan.
2. Let stand until thick.
3. Place over low heat, stirring constantly, just until gelatin dissolves.
4. Remove from heat and cool, but do not allow to set.
5. Whip cream, sugar and vanilla until slightly thickened.
6. While beating slowly, gradually add gelatin to whipped cream mixture.
7. Whip at high speed until stiff.
8. Spread thickly on the cake.

Candied Orange Cake 8 to 10 servings Prep: 25 minutes
Bake: 1 hour, 25 minutes
Cook: 12 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
1 1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk
2 tablespoon olive oil
2 tablespoon butter, softened
1 egg
1 teaspoon vanilla
5 Candied Orange Slices, chopped (about 3/4 cup) (see recipe below)
Candied Orange Slices (see recipe)

Directions
1. Preheat oven to 350 degree F. Lightly grease and flour a 9 x 1 1/2-inch round baking pan; set aside.

2. In a large mixing bowl combine the flour, sugar, baking powder, and salt. Add milk, oil, butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Stir in chopped Candied Orange Slices. Pour batter into prepared pan.

3. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Remove and cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely.

4. Place cake on a serving plate. Arrange Candied Orange Slices on top of cake. Drizzle with 1 tablespoon of the orange syrup. Makes 8 to 10 servings.

Candied Orange Slices: Trim ends from 3 navel oranges; slice into 1/4 inch thick slices. In a large saucepan combine 2 cups sugar and 1 cup water. Bring to boiling; add orange slices. Return to boiling. Reduce heat to medium and boil gently, uncovered, for 12 minutes, gently stirring orange slices into syrup occasionally. Remove from heat. Preheat oven to 200 degree F. Line a very large baking sheet with parchment paper. Remove orange slices from syrup using tongs or a fork, reserving syrup. Arrange orange slices on prepared baking sheet. Bake for 1 hour or until oranges are translucent and candied, but still soft. Remove from oven; cool completely on baking sheet. Store in an airtight container. Transfer syrup to a small bowl and chill until needed.

Note: You may also order candied orange slices from: www.ultimatenut.com (See Australian Glace Fruit).

Orange Frosting Start to Finish: 10 min.
Ingredients
2 cups sifted powdered sugar
3 tablespoons softened butter
1 teaspoon finely shredded orange peel
2 to 3 tablespoons orange juice

Directions
1. In a bowl stir together powdered sugar, butter, orange peel, and enough orange juice (2 to 3 tablespons) to make an icing of spreading consistency.

2. Makes about 2/3 cup (ten 1-tablespoon servings).

Citrus Yellow Cake Ingredients
2-1/2 cups all-purpose flour
2-12 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine
1-3/4 cups sugar
1-1/2 teaspoons vanilla
2 eggs
1-1/4 cups milk
2 teaspoons finely shredded orange peel or lemon peel

Directions
1. Preheat oven to 375 degree F. Gease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set pans aside. Combine flour, baking powder, and salt; set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir orange peel into batter. Pour batter into prepared pans.

3. Bake in preheated oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on racks.





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