Mandarin Orange Sour Cream Cake Recipes

MANDARIN ORANGE SOUR CREAM CAKE

Steps:

• For the base sift the flour, confectioners' sugar, and baking powder into a large bowl. Add vanilla extract, egg yolks, and butter and mix until you get a nice and smooth dough. In case the dough is too crumbly and not coming together, add some water. Form a ball, flatten it and wrap in plastic wrap. Place in the fridge for about 30 minutes.
• For the filling mix the milk with sugar, cornstarch, vanilla extract, and sour cream. The mixture should be thick and smooth without any lumps. Set aside. Add the mandarin oranges into a sieve and let drain.
• Preheat the oven to 340°F (170°C). Line a 10 inches (25cm) springform tin with baking parchment and grease lightly. Set aside. Take about 2/3 of the dough, roll out to the size of the tin and place in the tin. Use the remaining dough to form a long log and use it to shape the edges of the cake on top of the base. Prick the base with a fork several times. Sprinkle about half of the mandarin oranges on the base, pour the filling into the cake base and add the remaining mandarin oranges on top. Bake for about 70 minutes until the cake has set. Take out of the oven and let cool down completely.

LUSCIOUS MANDARIN ORANGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

INCREDIBLY COOL AND REFRESHING MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9 x 13 inch pan (I use a pyrex baking pan so I can serve the cake right in the pan).
• In a large bowl, combine cake mix, eggs, oil and ONE can of oranges with juice.
• Mix by hand or with mixer until smooth (you will still see bits of oranges).
• Pour into prepared pan.
• Bake for 30-40 minutes or until thin steak knife inserted in center come out clean.
• Allow to cool completely on rack.
• In a large bowl, mix whipped topping, the other can of mandarin oranges with juice and dry pudding mix until well combined and smooth.
• Spread on cooled cake.