Low Fat Mandarin Orange Cake Food

MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 350F degrees.
• Beat the eggs, add oranges and dry ingredients, sugar, flour, baking soda and salt, beat on low speed until combined Pour into a greased and floured pan.
• Bake for 30-35 minutes.
• In a small saucepan bring the final 3 ingredients to a boil and pour over the hot cake as soon as it comes out of the oven Serve with whipped cream.

DIABETIC SUNSHINE ORANGE CAKE

Steps:

• Preheat oven to 350°F
• Lightly coat an 8x8x2-inch baking pan with cooking spray.
• In a mixing bowl, combine margarine, sweeteners and egg.
• Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.
• In medium bowl, sift together flour, baking powder,baking soda and cinnamon.
• Stir in raisins or apples and orange zest.
• Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
• Pour the batter into the prepared pan.
• Bake 18-20 minutes,.
• or until a wooden pick inserted in center comes out clean.
• Cool cake in pan on wire rack.

MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 325.
• Beat eggs.
• Add cake mix, oil and oranges, beat well.
• Bake 9x13 greased pan 30-35 minutes.
• Cool.
• Mix together pineapple and pudding til absorbed.
• Stir in cool whip and frost cake.
• Refrigerate.

LOW FAT MANDARIN ORANGE CAKE

Steps:

• Mix cake mix, eggs, applesauce and oranges.
• Beat on high about 6 minutes.
• Put in a 9 x 13 pan, very well greased and floured.
• Bake 15 minutes at 325 degrees, or until cake is done.
• Let cool.
• Mix pudding and pineapple with juice, fold in a large tub of cool whip.
• Top cake with this.
• NOTES: Refrigerate.

MANDARIN ORANGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

NO-BAKE ORANGE CHEESECAKE

Steps:

• Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.
• Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
• Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
• Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
• Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

LOW FAT MANDARIN ORANGE PIE

Steps:

• Stir together condensed milk and lemon juice.
• Add drained oranges and 3/4 of the whipped topping.
• Mix together until creamy and pour into pie crust.
• Top with remaining cool whip.
• Refrigerate.

LOW FAT CHOC-ORANGE CAKE

Steps:

• Preheat oven to 180deg C.
• Beat egg whites and sugar together for 1 minute.
• Stir baking soda into apple sauce (it will bubble slightly) and then add to bowl.
• Gently fold in flour, rind and choc chips alternately with orange juice.
• Pour into prepared loaf tin.
• Bake 30- 35 minutes or until toothpick comes out clean.

ORANGE CAKE

Steps:

• Preheat the oven to 160C (320F or Gas Mark 3)
• Mix the margarine and sugar together and cream until light and fluffy. Then beat in the eggs, one at a time.
• Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" (20cmx30cmx3.5cm) which has been lined with baking parchment and spread evenly.
• Bake in the pre-heated oven for roughly 35 minutes. Allow the cake to cool in the tin before removal and storage in an air-tight container.