Best Ever Orange Cake Recipes

BEAT AND BAKE ORANGE CAKE

Beat and Bake Orange Cake image

This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing sugar on the top. This recipe can be used to make two 8-inch cake layers or a 9x5-inch loaf. If making a loaf cake, bake for 60 minutes.

Provided by menling

Categories Desserts Cakes Yellow Cake Recipes

Time 2h25m

Yield 12

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
½ teaspoon salt
3 teaspoons baking powder
1 ½ cups superfine sugar
½ cup milk
½ cup orange juice
½ cup vegetable oil
3 eggs, beaten
1 ½ teaspoons grated orange zest
6 tablespoons butter, softened
2 cups confectioners' sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 teaspoon grated orange zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.
Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 63.1 g, Cholesterol 62.8 mg, Fat 16.7 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 5.5 g, Sodium 250.9 mg, Sugar 46.3 g

BEST EVER ORANGE CAKE

Best Ever Orange Cake image

This cake may take a little more time than other cakes, but it is well worth it. No icing needed, a family favorite

Provided by PICCO

Categories Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

6 egg whites
6 egg yolks
1 1/2 cups sugar, divided
1 3/4 cups flour
1/4 teaspoon salt
6 tablespoons orange juice (*)
2 tablespoons orange rind, grated

Steps:

Beat egg whites at medium speed till frothy.
Gradually add 1/2cup sugar.
Beat till stiff.
In a separate bowl beat the egg yolks till thick @ 5 minutes(use same beaters no need to wash ).
Gradually add 1 cup sugar beat till smooth.
Mix flour and salt.
Blend flour mixture and orange juice alternately into yolk mixture, beginning and ending with flour, it will be thick.
Add the orange rind.
Gently fold yolk mixture into whites.
Pour into an ungreased 10" angel food tube pan.
Bake at 325° for 45-50 minutes till a wooden tooth pick comes out clean.
Invert pan and cool completely(turn a glass upside down and put pan on top to cool).
* One large orange is enough for juice.

Nutrition Facts : Calories 240.8, Fat 2.7, SaturatedFat 0.9, Cholesterol 113.3, Sodium 96, Carbohydrate 48.4, Fiber 0.7, Sugar 31, Protein 6

MARY BERRY'S ORANGE LAYER CAKE

Mary Berry's orange layer cake image

The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze

Provided by Mary Berry

Categories Afternoon tea, Dessert

Time 35m

Yield Cuts into 8 slices

Number Of Ingredients 12

Ingredients

225g baking spread
225g self-raising flour
1 level tsp baking powder
100g golden caster sugar
100g brown sugar
4 large eggs
finely grated zest of 2 oranges
150g butter, softened
300g icing sugar, sifted
finely grated zest of 2 oranges
25g caster sugar
juice of 2 oranges

Steps:

Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

Nutrition Facts : Calories 745 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium

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