ORANGE CHIFFON CAKE
The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. &Mdash; Marjorie Ebert, Conewango Valley, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.
Nutrition Facts : Calories 333 calories, Fat 15g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 269mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
SUNSHINE CHIFFON CAKE WITH CREAMY ORANGE FROSTING
I love to make this light orange cake in the spring and summertime. I discovered this great recipe in a cookbook called "My Mother's Southern Desserts". There are tons more wonderful recipes in it! Frost with Recipe #26165.
Provided by SharleneW
Categories Dessert
Time 1h30m
Yield 1 ten inch tube cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F.
- In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
- In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
- Wash and dry the beaters.
- In another large mixing bowl, combine the egg whites, cream of tartar and salt.
- Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
- Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
- Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.
ORANGE CHIFFON CAKE
Light, fluffy, orange chiffon cake made with fresh oranges. Make a simple powdered sugar glaze to top the cake for a simply gorgeous dessert recipe.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 325º Fahrenheit.
- Separate the eggs, putting the egg yolks in one bowl and egg whites in another. Set aside.
- In a large bowl, sift together the flour, sugar, baking powder and salt. Set aside.
- In another bowl, mix together the egg YOLKS, water, oil, orange zest and vanilla.
- Pour the wet ingredients into the dry and mix until well combined.
- Add the cream of tartar to the egg whites. Using a stand mixer, beat until the peaks are stiff. (This took about 4 minutes in a stand mixer.)
- Gently fold the egg white mixture into the batter until combined. Batter will be very light and fluffy.
- Pour into an ungreased tube pan (with a removable bottom) and bake on the lowest rack for 50 minutes, or until top springs back when touched.
- Immediately invert the pan and let it rest upside down on three glasses.
- Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
- Remove the cake to a plate.
- To make the orange glaze, whisk together the sugar, orange zest and orange juice. Add ½ to 1 tablespoon of heavy cream if the glaze is still too thick.
- Drizzle the cake with the orange glaze.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 344 kcal, Carbohydrate 52 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 110 mg, Sodium 238 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 10 g, ServingSize 1 serving
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 BUTTERCREAM FROSTING
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE CHIFFON CAKE
This was my absolute favorite cake as a child. We always got to choose what kind of cake we wanted for our birthday, and this was always my choice!
Provided by Northern_Reflectionz
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Stir flour, sugar, baking powder, salt and orange rind together. Make a well in the centre of the dry ingredients, and then add in this order: vegetable oil, egg yolks, orange juice and water.
- Beat til smooth.
- Add cream of tartar to egg whites and beat in a separate bown until stiff peaks are formed.
- Gradually pour batter over beaten egg whites, gently folding until just blended.
- DO NOT STIR.
- Pour batter into ungreased 10" tube pan.
- Bake 325 55 minutes.
- Increase heat to 350F and bake 10 mins longer.
- Invert pan, and allow to cool.
- Remove and frost if desired.
Nutrition Facts : Calories 279.9, Fat 11.3, SaturatedFat 1.9, Cholesterol 94.4, Sodium 316.3, Carbohydrate 40.2, Fiber 0.5, Sugar 25.6, Protein 4.9
WILLIAMSBURG ORANGE CAKE WITH WILLIAMSBURG BUTTER FROSTING
Make and share this Williamsburg Orange Cake With Williamsburg Butter Frosting recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 55m
Yield 1 3 layer cake
Number Of Ingredients 16
Steps:
- FOR THE CAKE: Combine first 10 ingredients. Blend with an electric mixer 30 seconds on low speed; beat 3 minutes on high speed. Stir in raisins and pecans.
- Pour into 3 greased and floured 8 inch round cake pans. Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread Williamsburg Butter Frosting between layers and on top and sides of cake. Garnish cake with orange rind and sections. Yield: one 3 layer cake.
- FOR THE BUTTER FROSTING: Cream butter; gradually add sugar, beating well. Add orange rind and juice; beat until smooth. Yield: enough for one 3 layer cake.
- The Southern Heritage Cakes Cookbook.
Nutrition Facts : Calories 7712.3, Fat 296, SaturatedFat 140.2, Cholesterol 1060.8, Sodium 4727.8, Carbohydrate 1228.8, Fiber 20.9, Sugar 940.5, Protein 75.7
ORANGE BUTTERCREAM FROSTING
Simple, buttercream frosting made with orange juice for a tangy twist! Goes wonderfully on lemon cake, or over vanilla or pound cake. Even unusually good on chocolate cake! Thicker than a glaze, but not as stiff as store bought frostings. You can expect it to spread a little when you apply it, but don't worry, in a few moments it will be set in place. Glossy, elegant, and delicious!
Provided by Hybrid Cookin
Categories Dessert
Time 5m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Blend all ingredients together in a bowl until smooth. To thin, add more juice, to thicken, add more sugar.
- Add a dash of orange zest or fresh grated peel, if desired.
Nutrition Facts : Calories 2043.5, Fat 69.6, SaturatedFat 43.9, Cholesterol 183.2, Sodium 495.2, Carbohydrate 363.8, Fiber 0.1, Sugar 356.8, Protein 1
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