orange cake recipe: orange cake recipe

Showing posts with label orange cake recipe. Show all posts

Blueberry and Orange Layer Cake with Cream Cheese Frosting

Blueberry and Orange Layer Cake with Cream Cheese Frosting

...a great Orange Cake Recipe to try. Nice one !

INGREDIENTS:

Cake

* 2 1/2 cups cake flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
* 1 1/2 cups sugar
* 3 tablespoons frozen orange juice concentrate, thawed
* 1 1/2 teaspoons grated orange peel
* 1 teaspoon vanilla extract
* 4 large eggs
* 1 cup whole milk

Filling

* 2 1/2-pint baskets blueberries
* 2 tablespoons sugar
* 1 teaspoon fresh lemon juice

Frosting

* 1 8-ounce package cream cheese, room temperature
* 1/2 cup (1 stick) unsalted butter, room temperature
* 3 1/4 cups powdered sugar
* 2 tablespoons frozen orange juice concentrate, thawed
* 1 teaspoon grated orange peel
* 1/2 teaspoon vanilla extract

* 2 1/2-pint baskets blueberries

Preparation

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.

For filling:
Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.

For frosting:
Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.

Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.)
This great Orange Cake Recipe is ready to serve...enjoy it ! Nice !

simple-orange-cake-recipe

Orange cake Recipe a Ramadhan

Orange cake Recipe a Ramadhan

Orange Cake Recipe Ingredients

* 2 oranges
* 180g plus 2 tbsp melted butter
* 3 eggs
* 1 cup caster sugar
* 1 1/2 cups self-raising flour
* 2 1/2 cups sifted icing sugar
* Orange zest, to decorate

Orange Cake Recipe Instructions

First of all preheat oven to 180C. And then grease and line the base of a 12cm x 22cm loaf tin. Cut one orange into large chunks, leaving the skin on. Place in a large food processor and blend until well pureed. Add 180g melted butter, eggs, sugar and flour then process until well combined. Pour the mixture into the tin and bake for 50 minutes, or until an inserted skewer comes out clean. Remove from oven and allow to cool for five minutes, then turn out of tin and cool on a wire rack. To make the icing, mix icing sugar with two tablespoons melted butter. Juice remaining orange and add small amount to icing mix to obtain a spreadable consistency. Ice the cooled cake and decorate with orange zest.

Orange Pudding Recipe

Orange Cake Recipe 2

Orange Cake Recipe Ingredients:

~2 tsp baking powder
~1/4 tsp salt
~1 cup plain (organic) whole-milk yogourt
~3/4 cups sugar
~3 large eggs
~1 tsp finely grated orange peel
~1/2 tsp vanilla extract
~1/4 cup butter, melted
~3 tbsp frozen orange juice concentrate, melted
~3 tbsp orange liquer
For the glaze:
~3-4 tbsp orange marmalade
~1-2 tsp water

Orange Cake Recipe Instructions

1. Position rack in centre of oven, preheat to 350 degrees.

2. Generously butter an 8.5" x 4.5" loaf pan, and line the bottom with parchement paper.

3. Sift the flour, baking powder and salt into a medium bowl.

4. Beat the eggs in a large bowl and add the yogourt, sugar, orange peel, vanilla, butter, orange juice concentrate and the orange liquer. Mix until well blended.

5. Gradually whisk the dry ingredients into the wet.

6. Transfer batter to the prepared pan and bake until a tester inserted comes out clean, about 50 minutes.

7. Cool loaf on rack for 5 minutes. Turn the cake onto the rack and let cool.

8. In a tiny pot, melt the marmalade with the water. Brush glaze onto loaf and allow to set.

9. Serve in large pieces--for breakfast, for dessert, for snack, in lunches, and any other time you can think of...enjoy it !

Orange Cake Recipe 1

Try This great Orange Cake Recipe...It is yummy
Orange Cake Recipe Ingredients:

* 200 gm butter,soft
* 1 cup powdered sugar
* 4 eggs
* 1 3/4 cup flour
* 2 tsp baking powder
* Grated zest of 1 orange
* FOR SYRUP:
* 200 ml orange juice
* 2 tbsp sugar

Orange Cake Recipe Instructions:

1. Heat oven to 180C. Butter and line a round cake tin with baking parchment.
2. In a large bowl,beat butter until creamy.
3. Add sugar and beat until fluffy and light.
4. Beat in the eggs gradually.
5. Add orange zest and mix.
6. In another bowl,sift flour and baking powder.
7. Fold the flour into the creamed mix.
8. Spoon the mix into the prepared tin and bake for 25-30 minutes.
9. While the cake is baking, make the syrup by putting orange juice and sugar into a pan, bring them gently to the boil, stirring
10. until the sugar has dissolved. Simmer for 3 minutes.
11. Turn out the cake on rack to cool.
12. Pierce holes in the cake with a skewer while still warm and pour
13. the syrup over it.
14. Leave to cool, spooning the syrup over the cake until it is all soaked up.

Enjoy it !

Orange Pudding Recipe

Orange Pudding Recipe

Ingredients:

* 4 oranges
* 2 tablespoons sifted sugar
* 1 tablespoon ground rice
* 1 pint of milk

Instructions

1. Peel, and cut the oranges into thin slices, and remove all the pits and white skin, and sift over the sugar.
2. Warm the milk.
3. Make a smooth paste of the ground rice with a little water, and add to the milk; stir until thick, and then pour over the fruit.
4. Serve either hot or cold.

Orange Blossom Cake with Fresh Berries

Orange Blossom Cake with Fresh Berries Recipe

This is a simple Orange cake that's great for beginners to try. Use the whole Orange Blossom Cake with Fresh Berries, skin and all, for a moist and delicious result.

Ingredients:

* Cake

* 2 sticks butter (1 cup) - room temperature

* 1 3/4 cup sugar (1 1/4 cups + 1/2 cups)

* 1 1/2 teaspoons vanilla extract

* 4 cups self-rising cake flour

* 1 1/4 cups whole milk

* 8 egg whites

* Syrup

* 1 cup sugar

* 1 cup water

* 1 table spoon orange blossom water

* Frosting

* 1 stick butter (1/2 cup) - room temperature

* 1 package cream cheese (8 oz.) - room temperature

* 1/2 a box confectioner sugar (about 2 cups)

* 1 teaspoon orange blossom water

* Berries

* 1/2 pound strawberries - half the best looking 6 strawberries and quarter the rest

* 1 pint blueberries

Directions:

1. Preheat oven to 350 degrees. Line muffin pan with liners. Grease 9-ince springform pan and line the bottom with parchment paper.

2. With electric mixer, beat butter and 1 1/4 cups of sugar together until light and fluffy. Add vanilla.

3. Alternately, stir in flour and milk into butter mixture in 3 batches.

4. In a clean bowl, beat egg whites with electric mixer at medium speed until foamy. Slowly add 1/2 cup of sugar while the mixer is running. Beat until the mixture forms peak.

5. Gently fold egg white mixture into the batter until there's no white streak.

6. Bake the cupcakes for 20 minutes and the cake for 40 minutes. Cool cupcakes and keep for other occasion. Cool cake in a pan for 10 minutes. Remove from the pan and let cool completely.

7. To make syrup, boil water and sugar together. Reduce heat to medium low and let reduce to about a cup. Turn off the heat. Add orange blossom water. Let cool completely.

8. To make frosting, beat butter and cream cheese together until fluffy. Add sugar. Add orange blossom water.

9. To assemble, slice off the dome top of the cake. Cut the cake in half horizontally. Spoon half the syrup on top of the bottom layer. Pile half of the frosting on top of the cake. Sprinkle quartered strawberries and half of blueberries on top of the frosting. Press the fruit a little - making sure that the surface is quite flat.

10. Place the second half of the cake on top of fruit. Spoon the rest of syrup on the cake surface. Frost with the rest of the frosting. Decorate with the rest of strawberries and blueberries.

BANANA CUSTARD PIE

Rolled Orange Sponge Cake Recipe

Ingredients:

* 2 tablespoons confectioners' sugar
* 4 large eggs separated
* 3 egg whites at room temperature
* 3/4 cup granulated sugar
* 2 tablespoons finely grated orange zest
* 1 tablespoon fresh lemon juice
* 1/8 teaspoon salt
* 1 cup minus 1 tablespoon sifted cake flour
* 3/4 cup orange spreadable fruit

Directions:

1. Preheat oven to 350 then line jelly roll pan with wax paper.
2. Dust clean dish towel with 1 tablespoon of the confectioners' sugar then set aside.
3. Beat all 7 egg white with mixer on medium until soft peaks form then set aside.
4. Beat egg yolks with whisk until thick then gradually beat in sugar beating until thick and light.
5. Add orange zest, lemon juice and salt then beat well to combine.
6. Gradually stir in cake flour mixing well.
7. Stir one-fourth of the beaten egg whites into batter then fold in remaining whites.
8. Spread batter evenly into prepared pan and bake 15 minutes.
9. Insert knife around edge of pan and invert cake into prepared dish towel.
10. Peel paper off cake then starting at narrow end roll cake up with towel.
11. Transfer rolled cake to rack and let cool then unroll cake removing towel.
12. Evenly spread fruit over cake then reroll.
13. Arrange cake seam side down on serving platter and sprinkle with remaining powdered sugar.

brazilian-orange-cake-recipe

CHACA ORANGE CAKE RECIPE

Don't miss this one...nice Chaca Orange cake recipe

Ingredients:

1 cup sugar
1 whole egg
2 egg yolks
1/2 cup vegetable or peanut oil
1 3/4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup orange juice
1 teaspoon grated orange rind

Combine ingredients in order given. Butter and flour two round layer cake pans, tapping out excess flour. Level cake batter evenly in pans. Bake in a preheated 350°F oven until cake tests done in center.

Frost with boiled orange frosting:

1 cup sugar
1/2 cup water
grated rind of 1 orange
1 tablespoon Karo syrup (white)
1/4 teaspoon baking soda

Preparation:

Combine ingredients in a saucepan and boil for 7 minutes. Between the layers of the cake, place thin orange slices and orange frosting. Repeat for the top of the cake.
Great Chaca Orange Cake resep !

dark-chocolate-orange-cake-recipe

Orange Pound Soft Cake Recipe

Taste this one...great Orange pound Cake Recipe
Ingredients:

1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk
1 teaspoon orange extract

Glaze Ingredients:

1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon rind
1/4 cup orange juice

Preparation:

Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in orange extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.

Combine glaze ingredients, stirring until sugar dissolves. Brush orange glaze on sides of cake and spoon glaze over top, a little at a time. Letorange pound cake cool completely.

rolled-orange-sponge-cake-recipe

Orange Pound Cake Recipe

A Must Try Orange Cake Recipe..try it
Ingredients:

* 2 cups butter
* 4 cups Powdered Sugar
* 2 Tbsp. grated orange rind
* 6 large eggs
* 3-1/2 cups all-purpose flour
* 1/2 tsp. mace
* 1/4 tsp. salt
* 1/4 cup orange juice
* 1 cup apricot jam, strained
* 2 Tbsp. shredded orange peel, for garnish

Directions

1. Cream butter until light and fluffy. Gradually add Powdered Sugar and rind, cream thoroughly. Add eggs, one at a time, mixing well after each addition. Combine the dry ingredients and add gradually to butter mixture. Add orange juice and combine thoroughly. Turn into buttered and floured ten-inch tube pan. Bake in preheated 350°F oven for fifty to sixty minutes, or until toothpick inserted in center comes out clean and cake is golden brown. Cool for five minutes. Turn onto wire rack and cool thoroughly. Brush with jam and top with orange peel.

blueberry-and-orange-layer-cake-with-recipe

Orange Nut Cake Recipe

Taste this one...great Orange Nut Cake Recipe

Ingredients:

* 2 cups Sugar
* 1 cup Butter
* 1/2 teaspoon salt
* 2 eggs
* 2 cups flour (all purpose)
* 1 cup buttermilk
* 1 teaspoon baking soda
* 1 Orange (Squeeze Juice, remove pulp)
* 1 cup raisins
* 1 cup pecans
* 2 cups powdered sugar
* 2 tablespoons orange juice
* 1 tablespoon lemon juice
* 3 tablespoons butter

Directions

1. Cream butter and sugar
2. Add eggs 1 at a time
3. Sift flour and salt together
4. Add baking soda to buttermilk
5. Add to creamed mixture alternately with flour and nuts,
raisins, orange peeling which has bene put through food chopper
6. Bake in 8-inch layer pans greased and floured in 350 degree oven, 25 to 30 minutes
7. For Icing
8. Cream butter
9. Add small amount sugar
10 .Add orange and lemon juices alternately with sugar until icing is well blended.
11. Let cake cool and apply icing.

orange-cake-recipe

Dark Chocolate Orange Cake

Dark Chocolate Orange Cake Recipe

This Dark Chocolate Orange Cake Recipe
one of my fevorite's..try it

Ingredients:

Cooking spray
3/4 cup powdered sugar
3 large eggs
2 tablespoons cornstarch
3 tablespoons unsweetened cocoa
2 tablespoons fresh orange juice
1 tablespoon Triple Sec (orange-flavored liqueur)
1 tablespoon hot water
Dash of salt
2 ounces bittersweet chocolate, chopped
Powdered sugar (optional)
Orange rind strips (optional)

Preparation
Preheat oven to 350°.

Coat an 8-inch springform pan with cooking spray; line bottom of pan with parchment or wax paper. Wrap outside of pan with aluminum foil.

Place 3/4 cup sugar and eggs in a bowl; beat with a mixer at high speed 7 minutes.

Combine cornstarch and cocoa in a small bowl; set aside. Place juice, liqueur, water, salt, and chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring every 20 seconds until smooth. Add cornstarch mixture; whisk until smooth.

Gently stir one-fourth of egg mixture into chocolate mixture; gently fold into remaining egg mixture. Scrape batter into prepared pan. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350º for 20 minutes or until top is set. Remove cake pan from water; cool 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; cool to room temperature. Cover and chill at least 4 hours or overnight. Garnish with powdered sugar and rind just before serving, if desired.

Enjoy..
simple-orange-cake-recipe

Chocolate-Orange Cake

Cool Chocolate Orange Cake Recipe...hmmm great and tasty

Ingredients:

1 1/2 cups unbleached flour
1 1/2 cups whole wheat flour (I used white whole wheat)
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup cocoa
1 teaspoon cinnamon
3/4 cup soy yogurt
1 teaspoon vanilla
2 tablespoons balsamic vinegar
1 1/2 cups water
1/2 cup fresh orange juice
2 tablespoons grated orange peel

Chocolate Icing:
1/2 cup powdered sugar
1 tablespoon cocoa
2 teaspoons orange juice
1/4 teaspoon vanilla extract (or 1/8 tsp. if double strength)
--plus extra orange juice as needed

Orange Icing:
1/2 cup powdered sugar
1 teaspoon orange juice
1/4 teaspoon vanilla extract (or 1/8 tsp. if double strength)
--plus extra orange juice as needed

Spray a Bundt cake pan with non-stick spray and dust it lightly with unsweetened cocoa. Preheat oven to 350F.

Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water, and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel, and pour into the prepared pan.

Bake for about 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then invert it onto a serving platter and cool completely.

When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency. Drizzle the chocolate icing over the cake, wait a few minutes for it to set, and then drizzle the orange icing.

orange-chiffon-cake-recipe

Brazilian Orange Cake Recipe

Taste this one...great Brazilian Orange Cake Recipe

Ingredients:

4 eggs, separated
1 ½ cups sugar
2 cups flour
1 tbsp baking powder
1 tbsp grated orange zest
2 cups freshly squeezed orange juice

Directions

1. Preheat oven to 350° F. Grease and flour a 13 X 9” cake pan.
2. In bowl and using an electric mixer, beat egg whites until stiff.
3. In a separate large bowl, beat egg yolks with sugar.
4. In another bowl, sift together flour and baking powder. Stir in zest.
5. Add to yolk mixture alternately with 1 cup orange juice.
6. Fold in egg whites. Pour into prepared cake pan.
7. Bake for 30 minutes or until toothpick inserted in centre comes out clean.
8. After removing cake from the oven, pierce holes on top of the cake and pour remaining orange juice on top of hot cake.
9. Cool cake in pan on wire rack. Cut into squares to serve.

chaca-orange-cake-recipe

Pumpkin-Orange Cake

Try This great Orange Cake Recipe...

Ingredients

1/2 cup granulated sugar
1/2 cup butter, softened
1 (15-ounce) can pumpkin
1/4 cup egg substitute
1/2 teaspoon vanilla extract
2 3/4 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (12-ounce) can evaporated fat-free milk
Cooking spray
3 cups sifted powdered sugar, divided
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon grated orange rind
2 cups mandarin oranges in light syrup, drained
1 cup pomegranate seeds (about 2)

INSTRUCTIONS
Preheat oven to 350°.

Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add egg substitute and vanilla; beat until well blended.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered sugar and rind; beat until fluffy.

Place 1 cake layer on a plate. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheese frosting over top, but not sides, of cake. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top orange cake layer. Store orange cake loosely covered in refrigerator. The orange Cake Recipe is ready...enjoy the cake !

Walnut-orange Cake Recipe

Dont miss this one...nice Orange cake recipe

ingredients:

* Non stick Olive oil spray
* 1 1/2 cups chopped walnuts
* 1 cup all purpose flour
* 1 tblsp baking powder
* 4 large eggs
* 1 1/2 cup sugar
* 1/2 cup fresh orange juice
* 1 tblsp finelt grated orange peel
* 1/2 cup olive oil
* Powdered sugar

Directions

1. Preheat oven to 350F.Spray 9ins springform pan with olive oil spray
2. Place parchment paper round in bottom of the pan and spray paper.
3. Grind walnuts in processor until finely ground but not powdery.Combine ground walnuts,flour and baking powder in med bowl;set aside.
4. using electric mixer,beat eggs in a large bowl until frothy(2min)Gradually add sugar,beating untillight ,thick and pale yellow (4min)Gradually add walnut-flour mixture;then add orange juice,orange peel,and olive oil,beating until just blended.Transfer batter to prepared pan,place pan on rimmed baking sheet,and bake until tester inserted into center comes out clean,about 1 hour.
5. Cool cake completely in pan on rack
6. Release pan sides.Carefully invert cake onto platter and remove
7. parchment paper.Sprinkle powdered sugar on top of the cake and serve.

orange-pound-cake-recipe

Orange Chiffon Cake Recipe

Here are some easy dessert Orange Cake Recipes..

Ingredients

* 2 cups flour
* 1-1/2 cups sugar
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup vegetable oil
* 7 egg yolks
* 3/4 cup cold water
* 2 teaspoon orange zest
* 2 teaspoons vanilla extract
* 7 egg whites; whipped
* 1/2 teaspoon Cream of Tartar
* 1 recipe Orange Butter Cream Frosting;

Directions

1. Preheat oven to 325°F.
2. Mix flour, sugar baking powder and salt in a mixing bowl. Make a well in the center and add in order: vegetable oil, egg yolks, water, orange zest and vanilla extract. Beat with a spoon until smooth.
3. In another bowl, beat the egg whites with the cream of tartar until stiff peaks form.
4. Pour the flour-egg yolk mixture gradually over the beaten egg white and gently fold the two mixtures together to form the cake batter.
5. Pour the cake batter into an ungreased, 10x4-inch tube pan,
6. Bake for about 1-1/4 hours in a 325°F oven until the top of the cake springs back when lightly touched.
7. Invert the cake pan and allow the cake to hang while cooling down.
8. When the cake is cold remove from the pan and frost with the Orange Butter Cream Frosting.

orange-pound-cake-recipe

Blueberry and Orange Layer Cake with Cream Cheese Frosting Recipe

Blueberry and Orange Layer Cake with Cream Cheese Frosting ...try this nice Orange Cake Recipe....a must try !

Ingredients:

For the Cake:

2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Plus 2 tablespoons (1 1/4 sticks/5 oz/141 g) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 tablespoons frozen orange juice concentrate, thawed
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
4 large eggs
1 cup whole milk

For the Filling:

2 1/2 pints fresh blueberries
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice

For the Frosting:

1 (8-ounce) package cream cheese, room temperature
1/2 cup (1 stick/4 oz/113 g) unsalted butter, room temperature
3 1/4 cups confectioners' sugar
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract

Garnish

2 1/2 pints fresh blueberries
Orange peel strips

Instructions:
For the Cake:
Preheat oven to 350°F (180°C). Butter and flour two 9-inch round cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper.

Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.

For the Filling:
Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes. Chill filling uncovered until cold, about 30 minutes.

For the Frosting:
Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.

To Assemble Cake:
Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes. Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. If desired, spread blueberries over top of cake and garnish with strips of orange peel. (Can be made 1 day ahead; chill. Serve at room temperature.)

Makes 10 to 12 servings.
rolled-orange-sponge-cake-recipe

Orange Cake Recipe 3

fantastic as a dessert or for that sweet tooth..orange cake recipe

Ingredients :

250g all-purpose flour
4 teaspoons baking powder
40g vanilla pudding powder
340g sugar
3 eggs
80g oft butter - cut in pieces
2 teaspoons orange zest - preferably organic orange
250ml orange juice

For the Orange Buttercream

90g confectioner's sugar - sifted
125g soft butter
1 tablespoon orange juice
1 teaspoons orange zest - preferably organic orange

Method:

Pre-heat the oven at 180 degrees C. Prepare a round cake form (23 cm diameter) by buttering the base and the sides. Line with baking paper.

Sift flour, baking powder and the pudding powder into a large mixing bowl. Add the eggs, sugar, butter, orange zest and juice to the dry ingredients and with a hand mixer whisk into a smooth thick mixture.

Pour the cake mixture into the cake form, even out with a rubber spatula and bake approx. 50 minutes. The cake is done when a toothpick or knife is inserted in the middle of the cake and it comes out clean.

Take out of the oven and allow to cool for 5 minutes in the form. This might be a difficult task and you will be dying to taste, but if you unmold it too soon the cake will break. Run a knife along the sides of the cake and tip out onto a cooling rack. Peel off the baking paper. Allow to cool completely before frosting the cake.

For the Orange Buttercream

In a small bowl mix all the ingredients together until thick and creamy. Spread the buttercream evenly over the top and sides of the cakes. Refrigerate for 30 minutes.

Tip: You can substitute the butter with 125g of cream cheese. This adds a wonderful delicate touch to the frosting.

dark-chocolate-orange-cake-recipe