Orange And White Chocolate Cake Food

ORANGE & WHITE CHOCOLATE SPONGE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift the flour and baking powder over the cake mixture and fold in lightly. Finally, fold in the almonds and orange juice. Whisk the egg whites until they just hold their shape. Fold one-third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix or you will lose the lightness of the egg whites.
• Divide the cake mix between the prepared tins and bake for 30-35 mins. Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
• To make the icing, melt the chocolate over a pan of barely simmering water or in the microwave on High for 1½ mins, stirring every 30 secs, then leave to cool. Whip the crème fraîche until thick, then fold in the white chocolate. Set one cake on a serving plate or cake stand. Spoon half the icing onto the cake and top with the other cake. Spread with the rest of the icing, then allow to set in the fridge for at least 1 hr.
• If you want to make the decorative curls, melt the chocolate in a bowl over simmering water or in a microwave and spread thinly over a baking tray. Leave the tray in the fridge for the chocolate to harden a bit, then use a cake slice or angled knife blade to scrape chocolate curls. Pile the curls in the middle of the cake and serve cut into slices.

WHITE CHOCOLATE, ORANGE & CRANBERRY CHRISTMAS CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Rub a little butter over the base and sides of two 20cm cake tins (use cake tins rather than sandwich tins as the higher sides work better), then line the base and sides with baking parchment. Melt 150g butter with 100g of the chocolate in a bowl set over a small saucepan of gently simmering water - make sure the base of the bowl doesn't touch the water. Stir the butter and chocolate every min or so until it has melted. Set aside to cool a little.
• Meanwhile, measure 250g flour, 2 tsp baking powder, ½ tsp bicarb and 250g sugar in a large bowl. Make a well in the middle and add 150g yogurt, 2 tsp vanilla extract, half the orange zest and juice, 3 eggs and 2 tbsp milk. Whisk everything together, then stir in the melted butter and chocolate.
• When the cake mixture is smooth (this makes a very wet pourable batter), divide it equally between the two cake tins. Bake on the middle shelf for 25-30 mins, they will look golden and evenly risen when cooked. Check they are done by pushing a skewer into the centre of the cakes - it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven for a few more mins, then check again.
• Leave the cakes to cool in their tins for 5 mins, then transfer to a cooling rack. Wash out the tins and repeat steps 1 and 2, to make two more sponges in total. You can make them a day or two before icing, then wrap them in a double layer of cling film once cool. They can also be frozen for up to two months.
• To make the compote, simmer the cranberries and sugar in a small pan for 4-5 mins until jammy, then leave to cool.
• For the icing, melt the chocolate, either in 20-30 secs bursts in a microwave or in a bowl over simmering water. Set aside to cool a little. Roughly mash the butter and icing sugar together, then beat until smooth with an electric whisk or mixer. Add the chocolate and cream cheese and beat again until smooth.
• To assemble the cake, place one sponge on a cake board the same size as the sponge, then sandwich the other sponges on top with a little icing and the cranberry compote. Use the cake with the neatest edge, flipped upside down, on top to give your cake a good shape.
• Pile about half the remaining icing on top of the cake and use a palette knife to spread it thinly over the top and down the sides of the cake. This is a crumb coat, it catches any crumbs, ensuring the final layer looks clean and professional. Chill the cake for 10-20 mins to firm up the icing or leave it somewhere cool for longer. Spread the remaining icing over the top and sides of the cakes, giving it nice sharp edges. We've left some of the cake exposed for the 'naked' cake look, or cover it completely if you like. Will keep for three days.
• To decorate the cake: dot the top with meringue kisses that you've either bought or made yourself, edible snowflake decorations and gold leaf, if you like.See our guide to decorating a Christmas cake 3 ways for details on this design along with more decorating ideas.

ORANGE AND WHITE CHOCOLATE LAYER CAKE

Steps:

• Heat oven to 350°F Spray bottom and sides of 2 (9X2-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment. Flour bottom and sides of pan.
• In medium bowl, stir together flour, baking powder and salt. In medium saucepan, combine milk, 1/2 cup butter and 2 oz. white chocolate; heat over medium-low heat until butter and chocolate are melted and mixture is smooth and hot, stirring frequently. (Mixture should be about 150°F.).
• Meanwhile, in large bowl, beat eggs and sugar at medium speed 3 to 4 minutes or until thick, fluffy and lightened in color. Beat in 1 teaspoon vanilla and 2 teaspoons orange peel. At low speed, beat in flour mixture until blended. Slowly beat in hot milk mixture until smooth. Pour evenly into pans. Bake 30 to 35 minutes or until toothpick insterted comes out clean. Cool in pans on wire rack 20 minutes. Run knife around edges of pans to loosen cakes. Invert onto wire rack; remove parchment. Cool completely.
• To make frosting, fill medium saucepan one-fourth full with water; bring to a simmer over medium heat. Remove from heat. Place 6 oz. white chocolate in medium heatproof bowl; place over saucepan, making sure bowl does not touch water. Stir frequently until chocolate is smooth and melted. Let cool slightly. In large bowl, beat cream cheese and 1/2 cup butter at medium speed until blended and smooth. Beat in melted white chocolate until blended. Beat in 2 teaspoons vanilla and 1 teaspoon orange peel. At low speed, beat in 4 cups of the powdered sugar, adding additional powdered sugar if needed for spreadable consistency. Beat until blended and smooth.
• Place 1 cake layer on serving platter or cardboard round; spread top with 1 cup of the frosting. Top with second layer. Spread cake sides with thin layer of frosting (A crumb coat). Coat sides with another smooth layer of frosting. Spread remaining frosting over top. Spoon white chocolate curls over top of cake, mounding slightly towards center.
• (Cake can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.

WHITE CHOCOLATE ORANGE CAKE

Steps:

• Preheat oven to 350°F Line a 9 x 13-inch baking pan with parchment paper.
• Using a Microplane zester, remove the zest from the orange. Set aside 1 tablespoon for the cake and leave the rest for the icing.
• Juice the orange. Keep 1/4 cup for the cake and leave the rest for the icing.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter and sugar.
• Add the eggs, one at a time, beating until combined.
• Beat in 1/4 cup orange juice and the buttermilk or sour milk (see Note).
• Add the dry ingredients to the wet ingredients.
• Beat for 3 minutes on medium speed.
• Fold in the orange zest (reserve the remaining zest for the icing).
• Pour the batter into the prepared baking pan.
• Sprinkle the white chocolate chips on top of the batter.
• If they do not sink in, tap pan gently once on the counter.
• Bake for 20 to 25 minutes until lightly browned and cake tests done in center.
• Glaze:.
• While cake is baking, melt the orange marmalade and butter in the microwave about for 45 seconds.
• Stir to combine.
• Brush the glaze over the top of the warm cake as soon as it comes out of the oven.
• Then let cake cool on a rack to room temperature before adding icing.
• Icing:.
• Combine the confectioners' sugar with the cream cheese and about 1 teaspoon of orange juice until smooth.
• Add a little more juice or milk if too stiff.
• Mix in the remaining orange zest.
• Scrape into a zip-top bag, press out the air, and seal.
• Cut a small corner from the bottom of the bag and drizzle the icing over the top of the cooled orange cake in a zig-zag pattern.
• Note: You can easily make sour milk: Measure 1 tablespoon of lemon juice or distilled vinegar into a 1 cup measure, then add enough milk to make 1 cup. Plain yogurt may also be substituted for the buttermilk or sour milk.

WHITE CHOCOLATE AND ORANGE POPPY SEED CAKE

Steps:

• For the cake~Preheat oven to 325°F.
• Grease and lightly flour a 13x9-inch cake or bundt pan.
• In a mixing bowl beat the butter and sugar together until fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Alternately add flour and baking soda along with the sour cream and water.
• Once combined mix on low until well blended and smooth.
• Fold in chopped chocolate, poppy seeds and orange rind.
• Pour into prepared pan and bake for 50-60 minutes.
• Once done, remove and let cool on a wire rack.
• Remove cake from pan and allow to cool completely.
• For the Glaze: Melt chocolate and orange juice together in a microwave or small saucepan.
• Stir in icing sugar and mix until smooth.
• Drizzle over cake and quickly sprinkle the top with the candied orange peel and chocolate curls.

WHITE CHOCOLATE CAKE

Steps:

• Melt chocolate over hot, not boiling water.
• Cool slightly and add vanilla.
• Cream butter and 1 cup sugar until light and fluffy.
• Add chocolate.
• Add egg yolks, one at a time, mixing after each addition.
• Sift dry ingredients together and add alternately with buttermilk.
• Stir in pecans and coconut (optional).
• Mix only enough to blend.
• Whip egg whites and second cup of sugar to a soft peak.
• Gently fold whipped egg whites into chocolate mixture.
• Pour into a 9x13 pan or 2 8" round pans.
• Bake at 350~ for 40-45 minutes or until done.
• White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose).
• Blend in milk, cook over medium heat, stirring constantly until thick.
• Cool completely.
• In large mixing bowl cream butter, sugar and vanilla.
• Beat until light and fluffy.
• Gradually add completely cooled chocolate mixture.
• Beat until well blend.
• Do not over-mix or it will become soupy.
• Spread between layers, on top and on sides of cake.
• Sprinkle cake with coconut or with anything else that you like.

WHITE CHOCOLATE ORANGE MOUSSE CAKE

Steps:

• Grease strips of wax paper and line them on the sides of 8 1/2-inch springform pan.
• Mix together, crumbs, sugar, margarine and rind and press onto the bottom of the prepared pan; chill.
• Melt chocolate over hot water using a double boiler or by melting in the microwave.
• Cool to room temperature.
• Sprinkle gelatin over orange mixture in saucepan.
• Let stand 5 minutes so it can become soft.
• Stir mixture over low heat until gelatin is dissolved.
• Fold chocolate into whipped cream.
• Beat egg whites until stiff peaks form; fold into chocolate mixture.
• Gradually stir in gelatin mixture until it is well incorporated.
• Pour mixture over crust.
• Chill for 3 hours or until set.
• Garnish with candied orange peel if you wish.
• Garnish: Cut rind from oranges into thin strips removing white pith.
• Boil rind in 1 cup water for 3 minutes.
• Strain and throw away water.
• Bring 1 cup sugar and 1/2 cup water to boil.
• Add rind and boil for 5 minutes; strain.

ORANGE WHITE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Combine the graham cracker crumbs, cinnamon and sugar; pour in the melted butter and lightly mix with a fork until thoroughly combined.
• Press the mixture into the bottom and up the sides of a 9 inch springform pan; bake in preheated oven for 6 minutes.
• Remove from oven and set aside, immediately lower the oven temperature to 325 degrees.
• Melt the white chocolate in the top of a double boiler over boiling water, stir constantly until melted; set aside and allow to cool slightly.
• With an electric mixer, beat the cream cheese on high speed until creamy.
• Add the sugar and continue to beat well, add eggs one at a time, beating after each addition.
• Fold in the melted chocolate, sour cream, orange zest and extract.
• Pour the mixture into prepared crust and place in 325 degree oven for 1 hour, turn off oven and allow cheesecake to remain in oven with door slightly ajar for 30 minutes.
• Remove from oven and place on a wire rack to cool completely.
• Cover and place in refrigerator for 8 hours or overnight.
• For the apricot coulis, place the apricots, 2/3 cup orange juice and honey in a small saucepan.
• Bring to a boil, reduce heat and simmer for 5 to 10 minutes or until apricots are soft.
• Place the mixture into a blender and puree until smooth.
• Return mixture to pan and stir in Grand Marnier; allow to cool to room temeperature.
• If mixture is to thick thin with additional orange juice adding a tablespoon at a time until desired consistency.
• Spoon over top of cheesecake, garnish with orange zest and serve immediately.
• Please note that the preparation time does not allow for chilling the cheesecake overnight.