Orange Sponge Cake With Easy Orange Meringue Recipes

WHOLE ORANGE CAKE (SUPER MOIST)

Steps:

• HEAT OVEN TO 350F/177C. Spray 9 inch (23cm) springform pan with oil. Note 1 for other pan options.
• PREPARE ORANGES: Using a sharp knife, place orange on cutting board and slice off the thin top orange layer all around the orange. Try to get as little of the white pith layer as possible (leaving on some is fine - no need to obsess!). Then slice off the white pith layer and discard. Repeat with second orange. Cut oranges into quarters. Shortcut: If your oranges only have a very thin layer of pith, you can use the whole orange.
• CREAM BUTTER, SUGAR, EGGS: Place butter, sugar and eggs in food processor bowl. Process for 2 minutes at high speed until fluffy and creamy. Scrape down sides of bowl once or twice. Scoop mixture into medium-large bowl.
• GRIND ORANGES: Place oranges and orange peels in food processor. No need to clean out processor first. Process until finely blended, about 1 minute. Scrape orange mixture into bowl with butter mixture.
• FINISH BATTER: Add flour mixture of flour and baking powder. Gently fold into wet mixture just until incorporated. Do NOT over mix or the cake will be dense. Pour batter into prepared pan. Tap pan on counter to level the batter evenly.
• BAKE: for 45-50 minutes or until cake no longer jiggles when shaken and when cake tester or toothpick is inserted in center and comes out clean. Two 8" round pans will take less time, about 25-35 minutes. Timing depends on size of oranges (amount of liquid in cake) and your oven (all ovens are different and not perfectly accurate on temperatures). Remove from oven and let cool for 10 minutes before removing on pan. Cool completely on cooling rack before frosting.
• MAKE FROSTING/GLAZE (OPTIONAL): While cake is baking, whisk icing/confectioner sugar, 1/2 of orange juice and orange zest with a fork in a small bowl. Add more orange juice until you get the consistency you like. Note 3 for traditional orange buttercream frosting.
• DECORATE: Sprinkle orange cake with powdered icing sugar (through a sieve) if not using frosting. If using frosting/glaze, spread it on top of cake letting it slip down the sides if desired. Decorate cake with orange zest strips, orange slices, drained mandarin oranges, a little bit of zest or crushed nuts if you like.

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

ORANGE SPONGE CAKE WITH EASY ORANGE MERINGUE

Steps:

• Prep:let eggs come to room temperature,or if in a hurry you can let them sit,whole,in a bowl of hot water for 5 minutes.Grease and flour a 9" cake pan.Preheat oven to 350°F.
• Zest oranges using a small hand held citrus zester or grater;you want the zest very fine so it disperses evenly in the batter with no large pieces.You should be able to get 1 1/2 teaspoons from 2 oranges.Set aside.
• Separate 3 of the eggs,setting the whites aside,and combining the yolks with the three whole eggs in the bowl of an electric mixer.
• In a small saucepan bring the juice,zest,and butter to a simmer ,just until the butter melts,and remove from heat.
• Beat eggs and sugar on high for 5 minutes or until it forms ribbon strands when the beater is lifted.(The strands should fall in a figure eight pattern and be visible for a few seconds before disappearing.).
• Transfer beaten eggs to a large mixing bowl gently,and fold in butter-orange juice mixture.Sift 1/3 cup of flour over the egg mixture,fold in gently but thoroughly with a rubber spatula,Repeat 2 times until all of the flour is incorporated.
• Pour into prepared cake pan.Bake for 20-25 minutes,or until lightly golden at the edges.
• Let cool 10 minutes,then turn out onto a rack,and let cool completely.
• Meringue: Combine sugar,zest,and juice in a small saucepan,simmer over medium heat,stirring as necessary ,until it reaches 230 F on a candy thermometer.Remove from heat.
• Place egg whites in the bowl of an electric mixer,begin to beat on high,as you slowly pour a steady stream of syrup into the bowl.Continue beating until it forms stiff peaks.
• When cake is completely cool cut it in half crosswise and transfer bottom half to a cake stand.Frost bottom half with meringue,top with second half,frost top and sides.
• Serve with slices of fresh orange.

FLUFFY ORANGE SPONGE CAKE

Steps:

• Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.
• In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
• Gradually add remaining powdered sugar, beating constantly about 4 minutes.
• Stir in orange peel.
• Wash beaters thoroughly.
• In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.
• Gently fold yolk mixture into whites.
• Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.
• Turn into ungreased 9 inch tube pan.
• Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.
• Invert cake in pan, cool thoroughly.
• Remove from pan.
• With a long tined fork, poke holes in top of cake at 1 inch intervals.
• For syrup, in a saucepan combine orange juice and honey.
• Simmer 5 minutes.
• Remove from heat, stir in almond extract.
• Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.
• Chill, if desired.

ORANGE SPONGE CAKE

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.

ORANGE SPONGE CAKE

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.

LAYERED ORANGE SPONGE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°. Sift flour twice., In another large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in orange juice and orange zest. Fold in flour., Add salt and cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining 2/3 cup 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 egg whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours., Meanwhile, in a large heavy saucepan, mix sugar and flour. Whisk in orange juice and orange zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl. Cool 30 minutes. Press plastic wrap onto surface of orange mixture; refrigerate until cold., In a large bowl, beat cream until soft peaks form; fold into orange mixture. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Refrigerate until serving.

ORANGE-GLAZED SPONGE CAKE

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.