ORANGE CHIFFON CAKE
The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. &Mdash; Marjorie Ebert, Conewango Valley, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.
Nutrition Facts : Calories 333 calories, Fat 15g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 269mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S ORANGE CAKE WITH ORANGE BUTTERCREAM FROSTING
Delicious orange cake with orange buttercream frosting that uses no artificial colors or flavors, with optional vegan preparation instructions.
Categories Dessert, Cake
Time 40m
Yield 9 slices
Number Of Ingredients 12
Steps:
- For the Cake
- Preheat oven to 350° F
- Place Flour, sugar, salt, baking soda, egg and oranges in a large bowl.
- Beat with an electric mixer until everything is well combined and you see no large pieces of orange remaining.
- Pour into a greased 9 inch cake pan.
- Bake for 30-35 minutes. Cake is done when a knife or toothpick inserted in the center comes out clean (no batter sticking to it).
- Place cake on wire rack to cool. Cake should be room temperature before you frost it.
- For the Frosting
- Place butter, orange zest and about 1/4 of the powdered sugar in a medium bowl.
- Beat with the whisk/whip attachment of an electric mixer until well combined.
- Alternate adding small amounts of the remaining sugar and orange juice slowly, mixing in between each addition. Continue until all of the sugar and juice have been added. Continue beating with the mixer until the frosting is light and fluffy.
- Spread the icing over your cake with a spatula or apply with a piping bag.
Nutrition Facts : Calories 370.08 kcal, Fat 7.97 g, TransFat 0.31 g, Cholesterol 20.35 mg, Carbohydrate 74.57 g, Protein 2.21 g, Fiber 1.13 g, Sugar 59.08 g, SaturatedFat 4.9 g, Sodium 208.04 mg
ORANGE CREAM FROSTING
Orange Frosting
Provided by HILARY2000
Categories Desserts Frostings and Icings
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, beat softened butter, confectioners' sugar and salt until smooth. Add orange juice, corn syrup and vanilla. Beat until smooth and creamy. Tint with orange food coloring.
Nutrition Facts : Calories 223 calories, Carbohydrate 39.4 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 57.1 mg, Sugar 37 g
ORANGE CREAM CHEESE FROSTING
Great on Carrot Walnut Cookies (see recipe).
Provided by Debbie Rowe
Categories Desserts Frostings and Icings Cream Cheese
Yield 50
Number Of Ingredients 6
Steps:
- Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
- Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
- Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 6.3 g, Cholesterol 3.1 mg, Fat 2.2 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 8.4 mg, Sugar 6 g
SUNSHINE CHIFFON CAKE WITH CREAMY ORANGE FROSTING
I love to make this light orange cake in the spring and summertime. I discovered this great recipe in a cookbook called "My Mother's Southern Desserts". There are tons more wonderful recipes in it! Frost with Recipe #26165.
Provided by SharleneW
Categories Dessert
Time 1h30m
Yield 1 ten inch tube cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F.
- In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
- In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
- Wash and dry the beaters.
- In another large mixing bowl, combine the egg whites, cream of tartar and salt.
- Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
- Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
- Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.
ORANGE BUTTERCREAM FROSTING
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE CHIFFON CAKE
Light, fluffy, orange chiffon cake made with fresh oranges. Make a simple powdered sugar glaze to top the cake for a simply gorgeous dessert recipe.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 325º Fahrenheit.
- Separate the eggs, putting the egg yolks in one bowl and egg whites in another. Set aside.
- In a large bowl, sift together the flour, sugar, baking powder and salt. Set aside.
- In another bowl, mix together the egg YOLKS, water, oil, orange zest and vanilla.
- Pour the wet ingredients into the dry and mix until well combined.
- Add the cream of tartar to the egg whites. Using a stand mixer, beat until the peaks are stiff. (This took about 4 minutes in a stand mixer.)
- Gently fold the egg white mixture into the batter until combined. Batter will be very light and fluffy.
- Pour into an ungreased tube pan (with a removable bottom) and bake on the lowest rack for 50 minutes, or until top springs back when touched.
- Immediately invert the pan and let it rest upside down on three glasses.
- Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
- Remove the cake to a plate.
- To make the orange glaze, whisk together the sugar, orange zest and orange juice. Add ½ to 1 tablespoon of heavy cream if the glaze is still too thick.
- Drizzle the cake with the orange glaze.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 344 kcal, Carbohydrate 52 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 110 mg, Sodium 238 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 10 g, ServingSize 1 serving
ORANGE BUTTERCREAM FROSTING
Simple, buttercream frosting made with orange juice for a tangy twist! Goes wonderfully on lemon cake, or over vanilla or pound cake. Even unusually good on chocolate cake! Thicker than a glaze, but not as stiff as store bought frostings. You can expect it to spread a little when you apply it, but don't worry, in a few moments it will be set in place. Glossy, elegant, and delicious!
Provided by Hybrid Cookin
Categories Dessert
Time 5m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Blend all ingredients together in a bowl until smooth. To thin, add more juice, to thicken, add more sugar.
- Add a dash of orange zest or fresh grated peel, if desired.
Nutrition Facts : Calories 2043.5, Fat 69.6, SaturatedFat 43.9, Cholesterol 183.2, Sodium 495.2, Carbohydrate 363.8, Fiber 0.1, Sugar 356.8, Protein 1
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