SUNSHINE CITRUS CAKE
This sunshine citrus cake cures the cold weather blues with bright flavor, a light and springy cake crumb, and creamy whipped frosting. Be sure to set aside enough time to prepare the lemon curd in advance.
Provided by Sally
Categories Dessert
Time 5h20m
Number Of Ingredients 22
Steps:
- Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. Place egg yolks, egg, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk (avoid metal because it leaves an aftertaste), whisk until completely blended and then continue to whisk as the curd cooks. Whisk and cook until the mixture becomes thick and is the consistency of hollandaise sauce or a really thick soup, about 10 minutes or when an instant read thermometer reaches 160°F (71°C). If curd isn't thickening, turn up the heat and constantly whisk. Remove pan from heat. Cut the butter into 6 separate pieces and then whisk into the curd until butter has melted and combined. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools. Place in refrigerator to speed up cooling. Once cool, the plastic wrap can be removed. Refrigerate the curd for up to about 10 days or for longer storage, you can freeze the cooled curd for up to 3-6 months. Thaw in the refrigerator overnight before enjoying. Makes 1 heaping cup.
- Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula and then add the citrus zest. Beat on medium-high speed until combined and creamy, about 2 minutes. Add the eggs and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add half of the flour mixture (just eyeball it), half of the milk, and half of the citrus juice. Beat on low speed until mostly combined, and then add the remaining flour mixture, milk, and citrus juice. Beat on low speed until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick with some small lumps. You will have between 3.5 - 4 cups of batter.
- Divide and pour batter evenly into cake pans. If batter appears to have bubbles, give the pans a light tap on the counter to pop them. Bake cakes for 18-21 minutes or until baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done.
- Allow cakes to cool completely in the pans set on a wire rack for 30 minutes. Remove cakes from the pans and set them on a wire rack to cool completely. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners' sugar and vanilla extract, and then beat on medium speed until combined and completely smooth (absolutely no lumps), at least 2 full minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to smooth out. Switch to a whisk attachment (if you haven't already been using it). Turn the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and whip until thick and stiff peaks form, about 1-2 minutes. Do not walk away during this time and do not be concerned if your frosting takes longer to whip. You're looking for a thick, airy consistency with stiff peaks. If your frosting appears soupy now or at any point you are working with it, it needs more whipping to introduce more air. If your frosting appears chunky or curdled, it's over-whipped. To fix, stir 1 Tablespoon of heavy cream into the frosting by hand to smooth out again. You will have about 3.5 cups of frosting.
- Spoon 1 cup of frosting (about 240ml) into a separate bowl. Stir in 3 heaping Tablespoons of cooled lemon curd. This will be your filling for the cake. Enjoy remaining lemon curd drizzled on the cake slices or as a topping on other baked goods.
- First, make sure you have enough room for the cake inside your refrigerator because it must chill at the end of this step and briefly in the next step as well. If the cake layers aren't flat on top, carefully and slowly level them off using a large serrated knife. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with 1/2 of the lemon curd frosting. Top with 2nd cake layer and evenly cover the top with remaining lemon curd frosting (if you have extras, just use it on the exterior of the cake). Top with the third cake layer. Spread a very thin layer of regular whipped frosting on top and all around the sides of the cake to create a crumb coat. A bench scraper and small icing spatula are handy for this. Refrigerate uncovered for 30 minutes.
- Add remaining frosting on chilled crumb-coated cake using a small icing spatula or a larger flat icing spatula. Use a bench scraper, if desired, to smooth out the sides. Refrigerate the decorated cake uncovered for at least 30 minutes to help set the frosting. After that, if you used a cake turntable, you can carefully transfer the cake to a cake stand or serving plate using a couple flat spatulas.
- After 30 minutes in the refrigerator, the decorated cake is fine to slice and serve or sit out at room temperature for a few hours. Cover leftover cake tightly and store in the refrigerator for 5 days.
FROSTED ORANGE CHIFFON CAKE W/ORANGE BUTTERCREAM FROSTING
Like I said, "I LOVE ORANGE FLAVORED, ANYTHING!" This chiffon cake is just luscious!!!
Provided by Jo Anne Sugimoto
Categories Cakes
Number Of Ingredients 17
Steps:
- 1. Heat oven to 350 degrees. Prep 2 - 8-inch round cake pans with non-stick cooking spray and flour.
- 2. Beat egg whites with 1/3 cup of sugar in a large bowl using an electric mixer until thick and glossy but not stiff. Transfer to another bowl.
- 3. Combine cake flour, remaining 1 cup of sugar, baking powder and salt in a large bowl.
- 4. Add the orange peel, orange juice, milk, sour cream and egg yolks.
- 5. Beat at medium speed for 2 minutes, scraping bottom and sides of bowl often.
- 6. Fold egg whites into batter just until blended.
- 7. Pour evenly into prepared pans.
- 8. Bake for 25 to 30 minutes, do toothpick test and if it comes out clean and if the center springs back when gently pressed, removed to a wire rack.
- 9. Cool for about 10 minutes, then remove from the pans and cool completely.
- 10. ORANGE BUTTERCREAM FROSTING:
- 11. Beat butter till creamy.
- 12. Beat in orange marmalade.
- 13. Beat in powdered sugar.
- 14. Add the heavy cream, vanilla extract and orange zest, mix well, until you get the correct consistency for frosting.
- 15. Place one cake layer top side down onto a cake platter. Spread the top with frosting. Top with second cake layer.
- 16. Frost sides and top of cake.
ORANGE CHIFFON CAKE
This light ad airy orange chiffon cake is simply delicious. This recipe for orange chiffon cake packs plenty of orange flavor using zest and juice and goes perfectly with a warm cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
- With an electric mixer on medium-high speed, whisk egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Using a flexible spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
- Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a cake tester inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Let cool completely. Run a sharp knife around edges to release cake. Serve topped with whipped cream and candied zest, if desired.
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.
SUNSHINE CHIFFON CAKE WITH ORANGE FROSTING
Sponge cake with fresh orange juice and zest. Light, refreshing and moist. Creamy frosting with hint of orange.
Provided by Pastryismybiz
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Cake:.
- Preheat oven to 325.
- Sift the flour, granulated sugar, baking powder,salt together in a large bowl.
- Making a well in the center of the flour mixture.add the oil, egg yolks, 3/4 cup of the orange juice and 2 tablespoons of the zest.
- Whisk until creamy and set aside.
- In the mixer, beat the egg whites and cream of tartar on medium speed until stiff peaks form.
- Gently fold the egg whites into the batter just until combined. There will be some flecks of flour; do not stir or over mix.
- Pour into 10" tube pan and bake for 55 minutes.
- Increase oven temperature to 350 and continue to bake until a wooden skewer inserted in the middle comes clean; about 10 to 15 minutes.
- Invert pan and cool completely.
- Unmold cake by running a knife around the pan sides.
- Frosting;.
- Combine the butter, cream and remaining 1 1/2 tablespoon of orange juice and 1 tablespoon zest in a mixing bowl .
- Add the powdered sugar gradually using the mixer setting on medium until frosting is fluffy.Add additional cream if needed to adjust frosting consistency.
- Frost cake. Decorating suggestion: Roll out gumdrops for flower petals and pipe stems with decorator frosting.
Nutrition Facts : Calories 359.4, Fat 12.6, SaturatedFat 4, Cholesterol 77, Sodium 243, Carbohydrate 58.4, Fiber 0.5, Sugar 42.1, Protein 4.2
ORANGE CHIFFON CAKE WITH VANILLA WHIPPED CREAM
A plain-Jane orange chiffon cake gets dolled up with aromatic orange juice and zest in the batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
- Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar (1 tablespoon at a time); continue to beat until stiff peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
- Pour batter into a 10-inch footed angel-food cake pan with a removable bottom; bake until a toothpick inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve topped with vanilla whipped cream and candied orange zest, if desired.
ORANGE CHIFFON CAKE
Steps:
- Make the cake:
- Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth. In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325°F. oven for 1 hour, or until a tester comes out clean. Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Using a serrated knife cut the cake in half horizontally.
- Make the cream frosting:
- In a large bowl, chilled, with an electric mixer beat together the cream, the Grand Marnier, the zest, the sugar, the orange-flower water, and a pinch of salt until the mixture holds stiff peaks.
- Transfer the bottom layer of the cake to a platter, spread some of the frosting on it, and top it with the remaining layer. Spread the remaining frosting on the top layer and side of the cake and garnish the cake with the candied mimosa balls, the candied violets, and the orange sections.
ORANGE SUNSHINE CAKE
Orange cake with pineapple frosting - perfect for spring!
Provided by PERRAULT46
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.
- Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.
- To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 20.8 g, Cholesterol 21 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 183.5 mg, Sugar 14.7 g
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.
ORANGE CREAM CHIFFON CAKE
Light and luscious, this sponge cake is bursting with orange flavor. It's the perfect dessert to serve after a filling meal, or with afternoon tea or coffee.-Faith Sommers, Bangor, California
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Blend in orange juice and zest. Add flour and remaining sugar to yolk mixture; mix well., Add cream of tartar and salt to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake at 325° on lowest oven rack 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours. Run a knife around sides and center tube of pan; remove cake., For filling, in a double boiler or a metal bowl over simmering water, combine the sugar, flour and salt. Add the orange juice, egg and orange zest. Constantly whisk until mixture reaches 160° or is thick enough to coat the back of a spoon. Remove from heat and cool completely. Fold in whipped topping., Cut cake horizontally into 3 layers. Place bottom layer on a serving plate; top with one-third of the filling. Repeat layers twice. Serve immediately or refrigerate.
Nutrition Facts : Calories 329 calories, Fat 9g fat (6g saturated fat), Cholesterol 155mg cholesterol, Sodium 207mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 7g protein.
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