Bonnies Orange Layer Cake Lowfat Recipes

MARY BERRY'S ORANGE LAYER CAKE

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.

ORANGE LAYER CAKE

Steps:

• For Cake: Preheat oven to 375°F Grease and flour 2 8-inch round cake pans. Cream butter and sugar. Add orange peel. Sift together the flour, baking powder, baking soda and salt. Combine the water and orange juice. Add to creamed mixture, alternating with dry ingredients, beating well after each addition. Beat egg whites to stiff peaks. Fold into batter. Pour into prepared cake pans. Bake for 25-30 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool for 5 minutes on racks. Remove cakes from pans and cool completely. When cool, spread with filling and frosting.
• For Filling: In medium saucepan, combine sugar, cornstarch, orange rind and salt. Gradually blend in orange juice, water and egg yolks. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat; stir in butter until melted. Cool before spreading between cake layers.
• For Frosting: Cream the butter. Add the confectioner's sugar, orange rind, salt and 4 tablespoons of juice. Beat until spreading consistency, adding more juice if needed. Spread on sides and top of cake.

LOW FAT CHOCOLATE ORANGE CAKE

Steps:

• Preheat the oven to 350°F
• Spray a bundt pan,or a 8x8 pan with nonstick vegetable spray.
• In a medium bowl, beat the egg for 2-3 minutes at medium speed.
• Add sugar gradually till the mixture is pale yellow and is thickened.
• Add remaining ingredients except the garnishes.
• Pour into the pan and bake about 30 minutes, till it is tested with a toothpick that comes out clean.
• Cool completely, turn out onto a plate and sprinkle with the cocoa and orange peel.

OLD-FASHIONED ORANGE LAYER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Add flour to the creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until light and fluffy. Add the confectioners' sugar, orange juice and zest; beat until smooth. Spread glaze between layers and over the top and sides of cake.

BONNIE'S ORANGE LAYER CAKE (LOWFAT)

Steps:

• Important Note: Do not omit or substitute the pear baby food. There is a reason it is in the cake.
• MAKE THE CAKE: Preheat the oven to 350 degrees. Using Pam kitchen spray, spray two 8 inch cake pans.
• Combine flour, 1 cup granulated sugar, baking powder, salt and orange peel in a large mixing bowl. Set aside.
• In a small bowl, combine pears, milk, 1/4 cup orange juice, and 1/2 teaspoon orange extract and blend well.
• In a small mixing bowl with an electric mixer on medium speed, beat the egg whites until soft peaks form. Add 2 tablespoons granulated sugar and beat egg whites until stiff peaks form but are not dry. Add the orange juice mixture to the egg whites, and beat on moderately low speed until well blended.
• Now add the egg white mixture to the dry ingredients BY HAND and quickly mix with a rubber spatula to quickly fold in. Don't overmix.
• Pour batter into two 8 inch prepared pans. Bake at 350 for 25 minutes to 30 minutes. Do not overcook! Cake will start to pull away from the sides and will be done when you do the toothpick test and it comes out clean. Cake will only be light brown. Remove from oven, cover with wax paper, and put on a rack to cool before removing from pans.
• MAKE THE FROSTING: In a medium bowl, and using the hand mixer, beat margarine until smooth. Add 2 cups powdered sugar, 2 tablespoons orange juice, orange peel, and 1 teaspoon orange extract and beat until blended. Add 1 cup powdered sugar and beat until orange frosting is light and fluffy. If it gets too thick, add a tiny splash of orange juice to thin and beat before frosting.
• FROST THE CAKE! Place 3 strips of wax paper on your cake serving plate. Set the first layer on the wax paper. Spread frosting on the top of the first layer, and then add the second layer on top and frost top and sides of cake. Slip the waxed paper strips out from under the cake, and your dish is clean. Refrigerate the cake for 2 or 3 hours. serve slightly chilled.
• What To Expect: This was delicious! The frosting is to die for, and I cannot believe it is lowfat! The cake has a medium dense full-bodied texture. We liked it. Very satisfying. It was great with a cup of mocha or milk. About Substitutes: Can you use Splenda? I have no idea. I have only made the recipe exactly as written, and for us it was sensational. If you do use Splenda with good results, please let us know!