ORANGE FLUFF CAKE
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Have ready an ungreased 10-inch tube pan with a removable bottom. Don't use a nonstick surface pan.
- Sift the flour, 1/2 cup sugar, baking powder and salt into a medium bowl. Form a well in the center and add the melted butter, 1/3 cup orange juice, 1 teaspoon orange zest, egg yolks and vanilla. Beat for 1 to 2 minutes with an electric mixer.
- In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour batter into the ungreased tube pan. Bake for 60 to 75 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately invert and let the cake hang upside down until completely cool.
- Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate.
- To make the glaze: In a small bowl combine the confectioner's sugar, 2 tablespoons orange juice, and 2 teaspoons orange zest. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 41.8 g, Cholesterol 114.5 mg, Fat 7.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 223.8 mg, Sugar 27.5 g
ORANGE FLUFF I
This is a light and fruity orange dessert salad that is also cool and creamy!
Provided by D
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Combine the well drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 52.4 g, Cholesterol 8.5 mg, Fat 16.8 g, Fiber 1 g, Protein 9.9 g, SaturatedFat 13.8 g, Sodium 326.8 mg, Sugar 49.8 g
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.
ORANGE ANGEL FOOD CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield : 6 to 8 servings
Number Of Ingredients 9
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 .
TRIPLE ORANGE ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F. Move a rack to the bottom position.
- Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
- In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
- Remove cake from oven and invert onto glass bottle to cool.
- Frost cake with whipped topping and garnish with reserved orange segments.
- Cook's Note: Excessive stirring will cause whipped topping to become watery.
ORANGE GROVE CAKE
A few years ago, I won Best in Show in the Western Idaho State Fair for this citrusy cake with its luscious filling and creamy frosting. It's bursting with great orange flavor from top to bottom.-Amanda Bowyer, Caldwell, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 30
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange zest and salt. Cool to room temperature without stirring. Refrigerate for 1 hour., For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool., For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.
Nutrition Facts : Calories 602 calories, Fat 26g fat (16g saturated fat), Cholesterol 156mg cholesterol, Sodium 379mg sodium, Carbohydrate 88g carbohydrate (65g sugars, Fiber 1g fiber), Protein 5g protein.
ORANGE-ANGEL FOOD TRIFLE
Betty Crocker™ angel food cake mix provides a simple addition to this orange trifle. Garnish this dessert with toasted coconut.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Make and bake cake mix as directed on box for 10-inch angel food (tube) cake pan, using water. Immediately turn pan upside down onto narrow-necked glass bottle or heatproof surface; cool completely, about 1 hour.
- In medium bowl, make pudding mix as directed on box, using milk. Fold in vanilla and 1 container whipped topping. Refrigerate until ready to assemble.
- Remove cake from pan. Cut or tear cake into 1-inch cubes. In trifle or glass bowl, arrange one-third of the cake cubes. Drizzle with liqueur. Top with one-third of the pudding mixture and one-third of the orange sections. Repeat layers twice. Cover; refrigerate at least 1 hour. Garnish with coconut.
Nutrition Facts : Calories 210, Carbohydrate 39 g, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg
CREAMY ORANGE FLUFF
This looks as lucious as it tastes. On hand ingredients-canned fruit, gelatin, and cream cheese make it easy to make. The two layers are very pretty. Like icing a cake.
Provided by robinjoy
Categories Gelatin
Time 3h
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, dissolve gelatin in boiling water.
- Stir in oranges, pineapple and orange juice concentrate.
- Coat a 13x9x2 inch dish with nonstick cooking spray; add gelatin mixture.
- Refrigerate until firm.
- In a mixing bowl, beat cream cheese until light.
- Gradually add milk and then pudding mix; beat until smooth.
- Spread cream cheese mix over orange layer.
- Chill until firm.
Nutrition Facts : Calories 230.3, Fat 7.6, SaturatedFat 4.7, Cholesterol 23.6, Sodium 250.3, Carbohydrate 38.4, Fiber 1.2, Sugar 34.5, Protein 4.1
ORANGE FLUFF
Make and share this Orange Fluff recipe from Food.com.
Provided by MakeMineCadburys
Categories Gelatin
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring 3 cups water to a boil. When boiling, whisk in jello and puddings. Boil for 1 minute. Remove from heat and cool completely.
- Once orange mixture is cool, stir in pineapple, mandarin oranges, and cool whip.
- Refrigerate until completely set.
- NOTE: You could easily make this low-cal by substituting sugar free cool-whip, jello, and puddings.
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