ORANGE CREAM CAKE
Kids of all ages will enjoy the old-fashioned flavor of this super-moist cake topped with a soft light frosting. "This dessert reminds me of the frozen Creamsicles I enjoyed as a child," remarks Star Pooley of Paradise, California.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine cake mix, Kool-Aid mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into an ungreased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes., Meanwhile, in a large bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. , In a large bowl, combine the milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers.
Nutrition Facts :
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.
ORANGE CREAM CAKE I
Remember those yummy treats on a stick when you were a child? Frozen orange on the outside and creamy vanilla on the inside? Well, here's a cake that tastes just like those wonderful treats! Note: If you cannot find an orange cake mix, use a package of lemon cake mix and add 1 small envelope of orange drink mix powder.
Provided by Star Pooley and KC
Categories Desserts Cakes Cake Mix Cake Recipes
Time 4h30m
Yield 18
Number Of Ingredients 6
Steps:
- Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool.
- In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.
- Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 38.8 g, Cholesterol 1.7 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 307.6 mg, Sugar 28 g
ORANGE CREAM
Steps:
- Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
- Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
- With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
- Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
FIVE-LAYER ORANGE CREAM CAKE
Steps:
- Place 2 tablespoon water in small bowl. Sprinkle gelatin over. Let stand until softened, about 10 minutes.
- Combine juice and sugar in heavy medium saucepan. Stir over medium heater until sugar dissolves. Whisk cornstarch and 3 tablespoons water in medium bowl until blended. Whisk in egg yolks. Gradually whisk half of hot juice mixture into egg mixture. Return mixture to same saucepan. Stir over medium heat until mixture boils and thickens, about 2 minutes. Strain into large bowl. Add gelatin mixture and 1 teaspoon grated peel; stir until gelatin dissolves. Press plastic onto surface of custard; chill until cool but not set, about 30 minutes.
- Beat cream and vanilla in another bowl until stiff peaks form. Whisk custard until smooth. Fold 1/2 cup whipped cream into custard. Gently fold remaining cream into custard in 2 additions.
- Place bottom cake layer on platter. Place strips of waxed paper under edges of cake to protect platter. Spread 1/2 cup orange cream over cake. Repeat layering with remaining cake layers and 1 1/2 cups orange cream, using 1/2 cup cream per layer and ending with top cake layer. Spread remaining orange cream over top and sides of cake. Sprinkle thin strips of orange peel down center of cake. Remove waxed paper.(Can be made 1 day ahead. Cover with cake dome and chill.)
ORANGE CAKE
A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.
Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE CREAM CAKE
Orange flavored cake with an orange filling and iced with orange flavored whipped cream. Tastes just like an orange creamsicle. Please make sure to read the whole recipe before beginning.
Provided by smns65
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- To make the cake:.
- Preheat oven to 325. Mix together flour, baking powder, and salt; set aside. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and orange extract. Blend in 1/3 of the flour mixture then half of the orange juice/milk mixture. Blend in half of the remaining flour mixture, then the rest of the orange juice/milk mixture, and then finally the remaining flour mixture. Mix at medium speed until ingredients are thoroughly blended (about 1 or 2 minutes). Tint cake batter orange. Pour batter into two 8" round prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake layer. Cool 15 minutes before turning out on to cooling racks.
- To make the filling:.
- Combine sugar and cornstarch in a small sauce pan. Add remaining filling ingredients and mix well. Cook over medium heat stirring continuously until mixture comes to a boil. Boil for 1 minute. Pour filling into a container and chill in the refrigerator.
- To make the icing:.
- Whip cream to soft peaks. Gradually whip in sugar. Mix in vanilla. Mix in orange juice concentrate to taste. Add orange food coloring.
- To assemble the cake:.
- Split the two cake layers in half so you have four layers. Lay the first layer on a plate. Pipe a small border of the whipped cream on the layer at the edge. Fill the center of the cake layer with 1/3 of the orange filling. Repeat with the remaining layers. Starting at the bottom you should have cake, filling, cake, filling, cake, filling, cake. Ice the outside of the cake with the remaining orange flavor whipped cream. Chill cake in the refrigerator for several hours before serving.
- Note:.
- I usually color the cake batter a medium orange, the filling a dark orange, and the whipped cream a pale orange.
Nutrition Facts : Calories 577.6, Fat 32.2, SaturatedFat 19.7, Cholesterol 150.7, Sodium 310.2, Carbohydrate 68.1, Fiber 0.6, Sugar 46.4, Protein 5.5
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- Preheat the oven to 350°F. Lightly grease two celebration cake pans, or two 8" round or 9" round cake pans., To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar until light and creamy., Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Add the vanilla, Fiori, and orange zest, mixing until smooth., In a separate bowl, combine the salt, baking powder, and flour.
- Add this mixture to the wet ingredients in two additions, alternating with the orange juice., Spread a quarter of the batter into the prepared pans — if you have a kitchen scale you should spread about 8 1/4 ounces of batter into each pan., Bake the cakes for 11 to 13 minutes, until golden.
- Remove them from the oven, allow them to cool for 10 minutes, then gently turn them out onto a rack to cool completely., Wash, dry, and prepare your pans again; then repeat with the remaining batter., To make the filling: Beat the cream cheese slowly and gently until fluffy and free of lumps., Add the remaining ingredients.
- Stir on low speed until blended, then beat on high for 2 minutes., Layer the cakes with the filling, leaving the top layer bare of filling.
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