FRESH APPLE SPICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
- Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
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.
LONDON APPLE SPONGE CAKE
All fruit recipes especially apples are moist and tender; and smell fantastic while baking. This cake is sweet and delicious. So impress your family and friends with this tasty morsel.I hope you enjoy this recipe.
Provided by Pat Duran
Categories Fruit Breakfast
Time 1h
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 350^. Spray a 10-inch round baking pan. Place apple slices in a bowl and squeeze the juice over them and stir to coat all; set aside. Place butter and sugar in a large bowl and beat until fluffy. add eggs, and vanilla and incorporate well.
- 2. Combine flour, baking powder and beat into batter until smooth. Spread 1/2 the batter in the prepared pan, then 1/2 the apple slices. Repeat with remaining batter and then the remaining apples on top.
- 3. Sprinkle Demerara sugar over top. Bake in 350^ oven for 45-50 minutes until golden brown and springy to the touch. Cool on wire rack for 10 minutes; then cut into squares or bars.
- 4. Caster sugar-- is- finely refined sugar- golden in color Demerara sugar- large grained sugar, rich like molasses flavor which enhances baked goods and remains crunchy through cooking, Great for sprinkling as topping. Like the sugar we use on Christmass cookie decorating. (the large crystals)
APPLE & ORANGE CAKE RECIPE - (4.1/5)
Provided by Chezlamere
Number Of Ingredients 13
Steps:
- Preheat oven to 350 with rack in the middle Butter a 10" tube pan and line the bottom with a ring of parchment paper. In a bowl toss the apples with the sugar and cinamon and set aside to make the batter: in a bowl whisk together the dry ingredients In another bowl whisk together the remaining ingredients with an electric mixer gradually beat in the dry ingredients. spread half of the batter evenly in the prepared pan and scatter half of the apples over the top. Add the remaing batter spreading it evenly and finish with the remaining apples. Bake for 1 1 /2 hours. Cool copletely on a rack. Run a knife around the sides and center tube and invert the canke onto the rack. Invert again onto a serving plate. The cake with keep well wrapped and refrigerated for several days.
APPLE & ORANGE SPONGE CAKE
A perfect cake for your tea or coffee!
Provided by baden140679
Time 1h20m
Yield Makes Pieces
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C
- Put the apples,orange juice and rind in a 24x33cm roasting tin,and drizzle with honey. Roast in the oven for 15 minutes,take out,stir,and put back for another 15 minutes. Then take out a leave to cool. Leave the oven on.
- Put the sugar and butter into a mixing bowl and beat until light and soft. Beat in the eggs one by one. Sieve the flour and baking powder into the mixture and mix well.
- Add the cooled apples and stir together with a spoon.
- Butter and flour the same roasting tin that you roasted the apples in. Pour the mixture in to the tin. Bake for 25-30 minutes until well risen or until nice and golden.
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
FLUFFY ORANGE SPONGE CAKE
Make and share this Fluffy Orange Sponge Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
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 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.
LAYERED ORANGE SPONGE CAKE
This recipe's been handed down in my family for 40 years, from a relative who was a French baker. It's light, delicate and delicious, just like a great cake should be. -Joyce Speerbrecher, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 518 calories, Fat 26g fat (11g saturated fat), Cholesterol 231mg cholesterol, Sodium 172mg sodium, Carbohydrate 65g carbohydrate (50g sugars, Fiber 2g fiber), Protein 9g protein.
BLACKBERRY & ORANGE CAKE
Try a twist on layered sponge cake with blackberries, zesty oranges and marmalade in place of your usual filling. Pipe the topping for a professional look
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Butter two 20cm loose-bottomed cake tins and line with baking parchment. Beat the butter and caster sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, until combined. Tip in the vanilla, flour and baking powder and fold until smooth, then gently fold in the orange zest and blackberries, being careful not to overmix.
- Divide the batter between the two tins and bake for 35-40 mins until golden and a skewer inserted into the middles comes out clean. Cover with foil after 30 mins if they start to colour too quickly.
- Meanwhile, make the drizzle. Put the orange juice, zest and sugar in a small pan and simmer for 4-5 mins until a thin syrup forms. Pour into a heatproof bowl and set aside.
- When the sponges are ready, drizzle the syrup over both while still warm and brush over evenly using a pastry brush. Leave to cool completely in the tins.
- Meanwhile, make the buttercream for the topping. Beat the butter and icing sugar in a large bowl with an electric whisk until light, pale and fluffy. Whisk in the orange zest and milk until loosened slightly. Spoon into a piping bag fitted with a large round nozzle. Beat the marmalade to loosen, then transfer a little to a piping bag fitted with a small round nozzle.
- Remove the cooled sponges from the tins, and place one on a cake board or plate. Pipe buttercream dots on top in a circle around the edge, then three dots in the middle. Spoon some marmalade into the gaps between the buttercream, then top with the second sponge. Pipe more buttercream dots all over the surface, then fill in the gaps by piping in the remaining marmalade. To finish, scatter with the blackberries and extra orange zest.
Nutrition Facts : Calories 746 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 103 grams carbohydrates, Sugar 83 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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APPLE-ORANGE SPICE CAKE RECIPE | MYRECIPES
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Servings 18Calories 253 per serving
- Beat eggs in a large bowl at medium speed of a mixer until foamy; gradually add 1 3/4 cups sugar, beating well. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour, baking powder, and next 4 ingredients (baking powder through nutmeg), stirring well with a whisk. Combine rind, juice, oil, and vanilla. Add flour mixture to egg mixture alternately with juice mixture, beginning and ending with flour mixture. Combine apple, 2 teaspoons sugar, and 1/4 teaspoon cinnamon.
- Pour half of batter into prepared pan. Arrange half of apple mixture over batter, overlapping slightly. Repeat procedure with remaining batter and apple mixture. Bake at 375° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Carefully remove cake from pan.
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