BASIC CAKE RECIPE 1 1/2 c Fresh orange juice, divided
Vegetable cooking spray 3/4 c Dried whole apricots, (3
2 1/2 c Sifted cake flour 3/4 c Sugar
2 1/4 ts Baking powder 2 1/2 tb Cornstarch
1/4 ts Salt 2 ts Margarine
1/4 c Vegetable oil 2 1/2 tb Fresh lemon juice
2 tb Grated orange rind, (6 BUTTERCREAM FROSTING
2 ts Vanilla extract 1/3 c Stick margarine or butter,
2 ts Orange extract 2 tb Nonfat cream cheese,
1 Egg yolk 1 1/2 ts Vanilla extract
1 1/2 c Sugar, divided 1 ds Salt
3/4 c Warm 2% low-fat milk, 95 to 4 1/2 c Sifted powdered sugar, (17
4 Egg whites 5 ts Skim milk
APRICOTORANGE FILLING
Instructions for Special-Occasion Orange Layer Cake
INSTRUCTIONS FOR BASIC CAKE RECIPE: Coat bottoms of 2 (8- or 9- inch) round cake pans with cooking spray (do not coat sides of pan); line bottom with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside. Sift together 2-1/2 cups flour, baking powder, and salt; set aside. Combine yogurt and next 5 ingredients (yogurt through egg yolk) in a large bowl; beat at medium speed of a mixer until blended. Add 1 cup sugar, and beat well. Gradually add the milk, beating at medium-low speed 2 minutes or until sugar dissolves. Beat egg whites (at room temperature) at high speed until foamy. Gradually add the remaining 1/2 cup sugar, beating mixture until stiff peaks begin to form. Add the flour mixture and egg white mixture alternately to the yogurt mixture, beating at low speed. Pour into prepared pans. Bake at 375 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack. Loosen cake from sides of pans, using a narrow metal spatula, and turn out onto wire rack. Peel off wax paper, and let cool completely. Slice cake layers in half horizontally. Place one layer, cut side up, on a serving plate. Spread 2/3 cup Apricot-Orange Filling over cake to within 1/2 inch of edge. Repeat procedure with remaining cake layers and filling. Frost sides and top of cake with Buttercream Frosting. Yield: 20 servings (serving size: 1 slice). INSTRUCTIONS FOR APRICOT-ORANGE FILLLING: Combine 3/4 cup orange juice and apricots in a nonaluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until apricots are tender. Spoon into a blender or food processor, and process until smooth. Combine sugar and cornstarch in a saucepan. Gradually add remaining 3/4 cup orange juice, stirring with a wire whisk until well-blended. Add the margarine; bring to a boil over medium heat, and cook 1 minute or until thickened, stirring constantly. Remove from heat; add apricot mixture and lemon juice. Pour into a bowl; cover and chill 4 hours. INSTRUCTIONS FOR BUTTERCREAM FROSTING: Cream margarine and cream cheese at medium speed of a mixer until light and fluffy. Add vanilla and salt; beat well. Gradually add sugar and milk, beating at low speed. Increase speed to high, and beat until well-blended and spreadable. Yield: 2 cups. Per serving: 338 Calories; 7g Fat (18% calories from fat); 3g Protein; 68g Carbohydrate; 12mg Cholesterol; 148mg Sodium NOTES : If youre not staging a wedding, you can make a four-layer cake for birthdays and other special occasions with this recipe. It uses the same cake and frosting recipes as the wedding cake but contains a different apricot filing thats simpler to make.
Here's what I do, I buy an orange flavored cake mix, 2 boxes of orange jello, 1 cup of corn oil and 1 cup orange juice and 5 eggs.. Mix the jello with the cake mix, add the other ingredients, beat on low until moistened and then for 2 minutes at medium , pour into 3 greased and floured cake pans. Bake at 350* until golden brown. For the frosting, I use 1-8 ounce cream cheese, 1 stick butter and 1 box powdered sugar. Beat the cream cheese and butter until softened, slowly add the powdered sugar, beat in 2 tablespoons orange flavoring,. Cool the cake layers, then stack and frost each layer. This cake is delicious and it is the best orange cake I have ever made. . . .
Orange Layer Cake with Orange Buttercream and Raspberry Filling
Cake Ingredients:
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups sugar
1 cup butter, softened
4 large eggs, room temperature
1 tbsp orange zest
2 teaspoons vanilla extract
1/2 cup milk (any kind)
1/2 cup orange juice (fresh, if possible)
Heat oven to 350F and lightly grease a 13Ã9-inch baking pan (pyrex or metal).
Whisk together flour, baking powder and salt in medium bowl. Set aside.
In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, beating well after each addition.
Combine orange zest, vanilla, milk and orange juice in a measuring cup. Add flour mixture alternately with orange juice mixture to butter mixture in the large mixing bowl, beating well after each addition and ending with an addition of flour.
Pour batter into greased 13Ã9-inch baking pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely in the pan before frosting.
Frosting:
1 cup butter
approx. 6 cups powdered sugar
1 tsp vanilla extract
1/3 cup orange juice (fresh, if possible)
2 tsp orange zest
1/3 cup raspberry jam
In a large bowl, cream butter until smooth. Gradually beat in half the powdered sugar, followed by the vanilla, orange juice and orange zest. Add in remaining powdered sugar as needed (you might need a bit more if it is extremely humid or hot) until thick, creamy and spreadable.
Remove 1/2 cup of frosting into a small bowl and mix with rapsberry jam.
To frost the cake, divide the sheet in half and trim any uneven edges (such as the round corners, if you used a pyrex pan). Slice off the domed top of the cake to make the layers even. Feel free to eat the scraps while you work.
Place one half of the cake on a serving platter.
Fill a pastry bag with 1 cup of frosting. Pipe a border around the top edge of the cake on the platter. Fill in the top of that piece with the raspberry filling. Place second layer of cake gently on top. Frost sides and bottom with remaining frosting. Pipe borders on the edges of the finished cake, if desired.
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BASIC CAKE RECIPE 1 1/2 c Fresh orange juice, divided
Vegetable cooking spray 3/4 c Dried whole apricots, (3
2 1/2 c Sifted cake flour 3/4 c Sugar
2 1/4 ts Baking powder 2 1/2 tb Cornstarch
1/4 ts Salt 2 ts Margarine
1/4 c Vegetable oil 2 1/2 tb Fresh lemon juice
2 tb Grated orange rind, (6 BUTTERCREAM FROSTING
2 ts Vanilla extract 1/3 c Stick margarine or butter,
2 ts Orange extract 2 tb Nonfat cream cheese,
1 Egg yolk 1 1/2 ts Vanilla extract
1 1/2 c Sugar, divided 1 ds Salt
3/4 c Warm 2% low-fat milk, 95 to 4 1/2 c Sifted powdered sugar, (17
4 Egg whites 5 ts Skim milk
APRICOTORANGE FILLING
Instructions for Special-Occasion Orange Layer Cake
INSTRUCTIONS FOR BASIC CAKE RECIPE: Coat bottoms of 2 (8- or 9- inch) round cake pans with cooking spray (do not coat sides of pan); line bottom with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside. Sift together 2-1/2 cups flour, baking powder, and salt; set aside. Combine yogurt and next 5 ingredients (yogurt through egg yolk) in a large bowl; beat at medium speed of a mixer until blended. Add 1 cup sugar, and beat well. Gradually add the milk, beating at medium-low speed 2 minutes or until sugar dissolves. Beat egg whites (at room temperature) at high speed until foamy. Gradually add the remaining 1/2 cup sugar, beating mixture until stiff peaks begin to form. Add the flour mixture and egg white mixture alternately to the yogurt mixture, beating at low speed. Pour into prepared pans. Bake at 375 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack. Loosen cake from sides of pans, using a narrow metal spatula, and turn out onto wire rack. Peel off wax paper, and let cool completely. Slice cake layers in half horizontally. Place one layer, cut side up, on a serving plate. Spread 2/3 cup Apricot-Orange Filling over cake to within 1/2 inch of edge. Repeat procedure with remaining cake layers and filling. Frost sides and top of cake with Buttercream Frosting. Yield: 20 servings (serving size: 1 slice). INSTRUCTIONS FOR APRICOT-ORANGE FILLLING: Combine 3/4 cup orange juice and apricots in a nonaluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until apricots are tender. Spoon into a blender or food processor, and process until smooth. Combine sugar and cornstarch in a saucepan. Gradually add remaining 3/4 cup orange juice, stirring with a wire whisk until well-blended. Add the margarine; bring to a boil over medium heat, and cook 1 minute or until thickened, stirring constantly. Remove from heat; add apricot mixture and lemon juice. Pour into a bowl; cover and chill 4 hours. INSTRUCTIONS FOR BUTTERCREAM FROSTING: Cream margarine and cream cheese at medium speed of a mixer until light and fluffy. Add vanilla and salt; beat well. Gradually add sugar and milk, beating at low speed. Increase speed to high, and beat until well-blended and spreadable. Yield: 2 cups. Per serving: 338 Calories; 7g Fat (18% calories from fat); 3g Protein; 68g Carbohydrate; 12mg Cholesterol; 148mg Sodium NOTES : If youre not staging a wedding, you can make a four-layer cake for birthdays and other special occasions with this recipe. It uses the same cake and frosting recipes as the wedding cake but contains a different apricot filing thats simpler to make.
Here's what I do, I buy an orange flavored cake mix, 2 boxes of orange jello, 1 cup of corn oil and 1 cup orange juice and 5 eggs.. Mix the jello with the cake mix, add the other ingredients, beat on low until moistened and then for 2 minutes at medium , pour into 3 greased and floured cake pans. Bake at 350* until golden brown. For the frosting, I use 1-8 ounce cream cheese, 1 stick butter and 1 box powdered sugar. Beat the cream cheese and butter until softened, slowly add the powdered sugar, beat in 2 tablespoons orange flavoring,. Cool the cake layers, then stack and frost each layer. This cake is delicious and it is the best orange cake I have ever made. . . .
Country Woman Mandarin Orange Cake
Ingredients:
1 pk White cake mix
2 lg Eggs
1/3 c Unsweetened apple
1 cn (11 oz) mandarin oranges
8 oz Frozen whipped topping,
-thawed
8 oz Crushed pineapple, undrained
1 pk Instant vanilla pudding mix
Instructions:
In a mixing bowl, combine the cake mix, eggs,applesauce and oranges. Beat
on low speed for 30 seconds; beat on medium speed for 2 minutes. Pour into
2 greased and floured 9-in. round cake pans. Bake at 325 degrees for 30
minutes or until a wooden pick inserted near the center , comes out clean.
Cool completely, In another mixing bowl, beat whipped topping, pineapple
and pudding mix. Spread between layers and over top and sides of cake.
Orange Layer Cake with Orange Buttercream and Raspberry Filling
Cake Ingredients:
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups sugar
1 cup butter, softened
4 large eggs, room temperature
1 tbsp orange zest
2 teaspoons vanilla extract
1/2 cup milk (any kind)
1/2 cup orange juice (fresh, if possible)
Heat oven to 350F and lightly grease a 13Ã9-inch baking pan (pyrex or metal).
Whisk together flour, baking powder and salt in medium bowl. Set aside.
In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, beating well after each addition.
Combine orange zest, vanilla, milk and orange juice in a measuring cup. Add flour mixture alternately with orange juice mixture to butter mixture in the large mixing bowl, beating well after each addition and ending with an addition of flour.
Pour batter into greased 13Ã9-inch baking pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely in the pan before frosting.
Frosting:
1 cup butter
approx. 6 cups powdered sugar
1 tsp vanilla extract
1/3 cup orange juice (fresh, if possible)
2 tsp orange zest
1/3 cup raspberry jam
In a large bowl, cream butter until smooth. Gradually beat in half the powdered sugar, followed by the vanilla, orange juice and orange zest. Add in remaining powdered sugar as needed (you might need a bit more if it is extremely humid or hot) until thick, creamy and spreadable.
Remove 1/2 cup of frosting into a small bowl and mix with rapsberry jam.
To frost the cake, divide the sheet in half and trim any uneven edges (such as the round corners, if you used a pyrex pan). Slice off the domed top of the cake to make the layers even. Feel free to eat the scraps while you work.
Place one half of the cake on a serving platter.
Fill a pastry bag with 1 cup of frosting. Pipe a border around the top edge of the cake on the platter. Fill in the top of that piece with the raspberry filling. Place second layer of cake gently on top. Frost sides and bottom with remaining frosting. Pipe borders on the edges of the finished cake, if desired.
Serves 8-10.