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
ORANGE SPONGE CAKE
This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside., In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and zest; beat 3 minutes longer. Gradually add flour mixture and mix well., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high 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 on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners' sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.
Nutrition Facts : Calories 317 calories, Fat 8g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 121mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 0 fiber), Protein 4g protein.
ORANGE RICOTTA CAKE ROLL
I come from a big Italian family where my mom cooked and baked many delicious meals and desserts from scratch. Now I like to do the same for my family. This cake is my finale to our Italian Christmas Eve dinner. -Cathy Banks, Encinitas, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a bowl. Preheat oven to 325°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift cocoa, flour and salt together twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup confectioners' sugar, beating on high speed until thick and lemon-colored. Beat in vanilla. Fold in cocoa mixture (batter will be very thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining confectioners' sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 9-11 minutes. Cover cake with waxed paper; cool completely on a wire rack., Remove waxed paper; invert cake onto an 18-in.-long sheet of waxed paper dusted with confectioners' sugar. Gently peel off parchment., In a small bowl, beat cheeses and sugar until blended. Stir in Kahlua, orange zest and vanilla. Spread over cake to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side. Trim ends; place on a platter, seam side down., Refrigerate, covered, at least 1 hour before serving. To serve, dust with confectioners' sugar.
Nutrition Facts : Calories 169 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 95mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
ORANGE-GLAZED SPONGE CAKE
I can't remember the origin of this recipe, but I use it often. It's easy to prepare and makes a wonderful dessert for any meal. I am a paralegal who enjoys cooking for my husband and son as well as entering recipe contests.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and zest. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted in the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool. , Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake.
Nutrition Facts :
ORANGE SPONGE CAKE
This is from my grandmother's recipe box given to me over 20 years ago. Most of the recipes are VERY OLD and the directions show it, but she was an excellent cook, so they are worth figuring out!
Provided by Karen..
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg whites until stiff, then add yolks one at a time, beating between each addition.
- Add sugar, rind and juice.
- Combine flour, powder and salt and fold into juice mixture.
- Bake in a shallow pan long and slowly (at 300-325 degrees and start checking for doneness at 35 minutes)
Nutrition Facts : Calories 133.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 96.7, Carbohydrate 27.7, Fiber 0.3, Sugar 19.1, Protein 2.8
SPONGE CAKE ROLL
Make and share this Sponge Cake Roll recipe from Food.com.
Provided by bakingfanatic
Categories Dessert
Time 45m
Yield 1 cake roll, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line the bottom of a jelly roll pan with parchment paper then grease.
- Sift together flour, baking powder, and salt in a small bowl.
- Beat egg yolks, sugar, and vanilla extract in a small bowl.
- Beat egg whites until stiff peaks form. Fold in yolk and flour mixture.
- Bake 20 minutes or until golden brown. Cool 5 minutes in pan, unmold and roll into roll starting from the short side(with paper still on) and refrigerate 5 minutes.
- Roll cake out and spread with cream then carefully roll up. Frost outside with cream and garnish with fresh strawberries.
- For sweetened cream beat whipping cream on low speed until frothy.
- Add sugar and flavoring and continue beating until soft peaks form (for best results freeze bowl and beaters before using).
ORANGE-ANGEL JELLY ROLL
I came up with this dessert just in time for Easter. Everyone agreed the flavor reminded them of orange creamsicles. It was a definite hit! -Michelle Tokarz, Newport, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Prepare cake mix batter according to package directions; spread evenly into prepared pan. , Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Carefully run a knife around the edges of the pan to loosen cake. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the orange juice, orange extract, orange zest and food coloring if desired. Fold in whipped topping., Unroll cake; spread marmalade to within 1/2 in. of edges. Spread whipped topping mixture over marmalade to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with additional confectioners' sugar. Garnish with orange curls. Refrigerate leftovers.
Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 345mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 0 fiber), Protein 5g protein.
MARY BERRY'S ORANGE LAYER CAKE
The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze
Provided by Mary Berry
Categories Afternoon tea, Dessert
Time 35m
Yield Cuts into 8 slices
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
- Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
- To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
- Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.
Nutrition Facts : Calories 745 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
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