Best Orange Party Cake Ii Recipes
ORANGE CREAM CAKE II
Steps:
- Line the bottom and two long sides of a 9 x 5 x 3 inch loaf pan with waxed paper.
- Trim the crusts from the pound cakes, and cut each cake lengthwise into 3 even slices. Line the bottom and long sides of the loaf pan with 3 of the pound cake slices. Trim two of the remaining slices to fit the short ends of the pans, and reserve the scraps.
- Pack the sherbet into the cake lined pans, and top with the remaining slice of cake. Use the cake scraps to fill in any areas with exposed sherbet. Cover the cake with waxed paper. Freeze until firm, at least 3 hours.
- In a mixing bowl, combine cream, sugar, and vanilla; beat until stiff. Invert cake on serving platter, and frost with sweetened whipped cream. Return cake to the freezer until ready to serve.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 32.1 g, Cholesterol 150.9 mg, Fat 18.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 11 g, Sodium 230.4 mg, Sugar 19.9 g
ORANGE SPONGE CAKE
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
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
GENERAL ROBERT E. LEE ORANGE-LEMON CAKE
This is served at the Beaumont Inn in Harrodsburg, Kentucky. I found in Southern Living. I am not much of a baker but I thought those of you who are might want to give this a try. It sounds wonderful.
Provided by TXOLDHAM
Categories Dessert
Time 50m
Yield 1 4-layer cake
Number Of Ingredients 17
Steps:
- Combine first 3 ingredients and sift 6 times; set aside.
- Combine egg yolks and sugar in a large mixing bowl; beat at high speed of an electric mixer until mixture is thick and lemon colored. Reduce speed to medium and gradually add in vegetable oil. Add flour mixture and mix until well blended. Stir in lemon rind and juice.
- Beat egg whites (at room temperature)and salt until stiff peaks form. Fold whites into batter. Pour batter into 4 wax paper-lined and greased 8-inch round cakepans.
- Bake at 325 for 20-25 minutes or until cake springs back when lightly touched. Cool in pans 10 minutes; loosen cake from sides of pan and remove from pans. Pull off wax paper and cool layers completely on wire racks.
- Spread Orange-Lemon Frosting between layers and on top and sides of cake. Store in refrigerator until serving time. Garnish with orange slices and fresh mint leaves if desired.
- Orange-Lemon Frosting:.
- Cream butter; add egg yolks and beat well. Add powdered sugar and grated rind alternately with juices, beating well.
Nutrition Facts : Calories 8709, Fat 261.4, SaturatedFat 91.3, Cholesterol 2713.9, Sodium 2022.1, Carbohydrate 1537.9, Fiber 5.1, Sugar 1299.4, Protein 88
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