Bolo De Laranga Orange Sponge Cake Recipes

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BOLO DE LARANJA



Bolo de Laranja image

Bolo de laranja is a traditional Portuguese pound cake prepared with orange zest. The cake is soaked with a syrup made from orange juice before being served.

Provided by Sarah-Eden Dadoun

Categories     Dessert

Time 45m

Number Of Ingredients 14

5 eggs
1½ cup flour (, sifted)
1 tablespoon baking powder
1 cup sugar
½ cup butter (, melted)
Zest of an orange
Juice of 2 oranges
3 tablespoons butter
1 tablespoon flour
Juice of 2 oranges
2 tablespoons sugar
Icing sugar
Stand mixer
Savarin mold ((ring mold pan))

Steps:

  • Preheat the oven to 320F/160C.
  • Separate the eggs.
  • Whisk the egg yolks and sugar until the mixture is white, has tripled in size and is firm.
  • Mix the baking powder and the flour and add them to the egg yolks.
  • Mix the melted butter, zest and juice of the oranges and add them.
  • Beat the egg whites until stiff and incorporate very gently with the previous mixture using a spatula. Be careful not to break the whites.
  • Pour the mixture into a ring mold pan (Savarin mold), previously buttered and floured and bake for 30 to 40 minutes.

ORANGE SPONGE CAKE



Orange Sponge Cake image

Why not try this citrus cake on a very hot summer day?

Provided by Jackie Lim

Categories     Desserts     Cakes     Sponge Cake Recipes

Yield 12

Number Of Ingredients 6

3 eggs
1 cup white sugar
1 tablespoon orange zest
1 ½ cups all-purpose flour
2 teaspoons baking powder
6 tablespoons orange juice

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
  • Separate the eggs while cold, then bring to room temperature.
  • Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
  • In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
  • Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 29.8 g, Cholesterol 46.5 mg, Fat 1.4 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 99.2 mg, Sugar 17.4 g

TORTA DE LARANJA ( ORANGE TORTE )



Torta De Laranja ( Orange Torte ) image

A rather unique twist on a jelly-roll - no flour & no filling. It's described as a rolled pudding rather than a rolled sponge cake & it makes it's own filling. Clever little torte ... Once baked, this pudding will be slightly less than 1/2-inch in height and very fragile. Found on a website with recipes from Portugal. Cook time does not include 3-4 hours standing time (the torta, not you ;-) so plan ahead. Posted for Zaar World Tour 2006.

Provided by SusieQusie

Categories     Dessert

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/8 cups sugar (1 cup & 2 tablespoons)
1 tablespoon butter, melted
6 large eggs
2 oranges, juice of (about 1 cup)
1 tablespoon finely grated orange rind
1/4 teaspoon ground cinnamon
3/4 cup sugar

Steps:

  • Preheat the oven to hot, 425°F Line the bottom of a 13" X 9" baking pan with parchment or wax paper. Butter the wax paper generously and also the pan sides; sprinkle 2tbsp of flour over the wax paper, then tip the pan from side to side and back and forth to coat both the wax paper and the pan sides with flour. Rap the pan lightly against the counter, then tip out the excess flour; set the pan aside.
  • With an electric mixer set at high speed, beat the 1 1/8 cup of the sugar with the eggs & butter for 5 minutes until the colour and consistency of mayonnaise.
  • As soon as the sugar-egg mixture is fluffy-light, stir in the orange juice, rind, and cinnamon. Pour batter into the prepared pan and bake uncovered on the middle oven rack for 12 to 15 minutes until the surface is richly browned. As it bakes, the batter may billow into alarming "hills and valleys" but this is perfectly normal.
  • While the torte bakes, spread a clean dishtowel across the counter so that one of the short sides faces you. Now sprinkle the remaining 3/4 cup sugar over the towel to cover an area slightly larger than that of the your pan.
  • The instant the torte is done, remove from the oven and loosen around the edges with a thin-bladed knife or small spatula. Quickly invert the pan on top of the sugared towel and, wasting no time, gently pull off the wax paper.
  • With a sharp knife dipped in hot water, quickly trim off any crisp edges around the torte.
  • To roll the torte, lift the front end of the towel up, letting the torte roll up on itself, jelly-roll style. Leave the torte wrapped up in the towel for 3 to 4 hours (the torte will make its own jelly-like filling), then carefully unwrap.
  • To serve, slice the torte about 3/8in thick and slightly on the bias. Allow 2-3 slices per serving.

Nutrition Facts : Calories 519.7, Fat 10.4, SaturatedFat 4.2, Cholesterol 324.9, Sodium 126, Carbohydrate 99.3, Fiber 0.3, Sugar 97.9, Protein 9.8

FLUFFY ORANGE SPONGE CAKE



Fluffy Orange Sponge Cake image

Make and share this Fluffy Orange Sponge Cake recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup sifted cake flour
1 1/4 cups sifted powdered sugar
5 egg yolks
1 tablespoon finely shredded orange rind
5 egg whites
1 teaspoon vanilla
1/2 teaspoon cream of tartar
1 cup orange juice
1 tablespoon honey
1/2 teaspoon almond extract

Steps:

  • Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.
  • In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
  • Gradually add remaining powdered sugar, beating constantly about 4 minutes.
  • Stir in orange peel.
  • Wash beaters thoroughly.
  • In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.
  • Gently fold yolk mixture into whites.
  • Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.
  • Turn into ungreased 9 inch tube pan.
  • Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.
  • Invert cake in pan, cool thoroughly.
  • Remove from pan.
  • With a long tined fork, poke holes in top of cake at 1 inch intervals.
  • For syrup, in a saucepan combine orange juice and honey.
  • Simmer 5 minutes.
  • Remove from heat, stir in almond extract.
  • Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.
  • Chill, if desired.

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