Glazed Orange Bavarian Cake Food

ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, and zest.
• Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
• Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet.
• Serving suggestion: sorbet .

GLAZED ORANGE BAVARIAN CAKE

Steps:

• Glaze the orange slices:.
• Bring the sugar and water to a boil in a large pot.
• Add orange slices, lower the heat and simmer for 2.5 hours.
• Remove from heat.
• Let cool in syrup overnight.
• Make the Cake:.
• Preheat overn to 350 degrees.
• Butter and flour a 10-inch springform pan.
• Beat the eggs and sugar with an electric mixer for 10 minutes, until very thick and pale.
• Gradually fold in the flour.
• Fold 1/4 of the batter into the melted butter, then fold the butter mixture into the remaining batter.
• Spoon the batter evenly into the prepared cake pan.
• Bake in the center of the oven for about 35 minutes, until a cake tester inserted in the center of the cake comes out clean.
• Cool on a wire rack.
• Run a knife around teh edge of the pan to release the cake.
• Remove the sides and the bottom of the pan.
• Trim any crips edges and slice the cake horzontally into 3 thin layers.
• Orange Bavarian Cream:.
• In a medium saucepan, heat the milk to simmering.
• In a bowl, beat the yolks with 9 tablespoons of the sugar until well combined.
• Gradually beat in the hot milk.
• Stir in the softened gelatin.
• Retrun the mixture to the saucepan and cook over low heat, stirring constantly with a wooden sppon for about 10 minutes, until the mixture thickens enough to coat the back of a spoon, (Do not let boil or the eggs will curdle.).
• Stir in the vanilla and Cointreau.
• Place the saucepan over a bowl of rice and stir until the mixture of mounds.
• In a bowl, softly whip the cream with the remaining tbsp of sugar.
• Carefully fold it into the chillled Bavarian mixture.
• Assemble:.
• Line a 10" springform pan with plastic wrap, leaving a 5" overhang all around.
• Drain the orange slices and reserve the syrup.
• Choose the largest slices and place them in a decorative pattern on the bottom and sides of the pan.
• Finely chop the remaining oranges and fold into the Bavarian Cream.
• Spoon 1/3 of the Bavarian Cream over the oranges.
• Place 1 layer of the cake over the cream and brush with some of the reserved syrup.
• Repeat twice wtih the remaining cream and layers.
• Cover with plastic wrap.
• Place a 9" cake pan on top of the cake and put a 2 lb. weight in the center of the pan.
• Refrigerate for at least 4 hours.
• To Serve:.
• Remove the weighted pan and plastic wrap.
• Invert the cake onto a serving platter.
• Remove the sides and bottom of the pan and peel off the plastic wrap.
• Slice with a very sharp knife.

FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.
• Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.
• Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.
• In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

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.

BAVARIAN SUGAR CAKE

Steps:

• Place all of the dough ingredients into the pan of your bread machine. Program the machine for Dough or Manual cycle and press Start. Check the dough after about 10 minutes and adjust the consistency by adding flour or water as needed; the dough should be fairly sticky and slack. (I added a couple Tbsp water).
• When the machine has completed the cycle, remove the dough and turn it out onto a lightly floured work surface. (I let it rise an extra 40 minutes after the cycle was complete and then I turned it out onto a buttered pastry board not floured and let it rest for about 10 minutes before rolling out).
• Grease a 9 x 13 inch pan. Press the dough into the prepared pan with your fingers, stretching it to cover the bottom of the pan. (I rolled it out on buttered pastry board first and then fit it into the pan).
• Cover the pan with plastic wrap and allow the dough to rise until it is doubled in bulk, 30 to 45 minutes. With two fingers, punch deep holes all over the dough. (When punching holes in dough, if holes do not remain, it has not risen enough).
• In a small bowl, combine sugar and cinnamon; sprinkle it over the dough. Drizzle the cream evenly on top.
• Bake the cake in a preheated 350º oven for 25 to 30 minutes, or until a light golden color. Remove cake from oven, and serve it warm from pan.