Rich And Tender Orange Egg Yolk Sponge Cake Food

EGG-YOLK SPONGE CAKE

Steps:

• Preheat oven to 325 ° F (165 ° C).
• Sift together twice: flour, baking powder, and salt.
• In large mixing bowl beat egg yolks and whole egg with an electric mixer until thick and lemon colored (about 5 minutes).
• Gradually add sugar, beating after each addition.
• This should take about 10 minutes.
• Fold in orange rind, orange juice, and lemon extract.
• Sift dry ingredients into egg and sugar mixture and fold in.
• Do not stir or beat.
• Add boiling water and fold in quickly, just until liquid is blended.
• Pour batter into one ungreased 10-inch tube pan.
• Bake at 325° F for 60 to 65 minutes.
• Turn cake over in pan on wire rack or neck of bottle and let cake hang for 1 hour or until cool.
• Loosen cake sides from pan with metal spatula or thin knife and shake from pan.
• Dust lightly with confectioners' sugar.

RICH AND TENDER ORANGE EGG YOLK SPONGE CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Use 10 inch tube cake pan. Do not oil or grease the pan.
• 2. Sift together the twice sifted flour, baking powder and salt and put back in the sifter.
• 3. In a large mixing bowl (the large mixer bowl) beat the egg yolks and egg until thick and lemon coloured (about 5 minutes).
• 4. Gradually add sugar, beating after each addition (about 10 minutes) Remove the beater and fold in the orange zest, juice and flavouring.
• 5. Sift the dry ingredients into the egg and sugar mixture. Fold in with a light motion, do not stir or beat.
• 6. Add boiling water and fold in quickly just until mixture is blended.
• 7. Turn into the ungreased tube pan and bake at 325 degrees F. for 60 to 65 minutes.
• 8. Remove from oven, turn over and let hang for one hour to cool. When the cake is cool, loosen with a spatula and remove from pan. When cold, dust with icing sugar or frost with Orange Butter Frosting.

EGG-YOLK SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift together twice: flour, baking powder, and salt. Pour back into sifter.
• In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
• Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.

ORANGE SPONGE TUBE CAKE

Steps:

• Pre-heat the oven to 325º.
• Beat the egg yolks until very thick and light-colored.
• Add the orange peel and the juice and continue to beat until very thick.
• Beat in 1 cup of sugar and the salt.
• Gently fold in the flour.
• In a separate bowl, beat the egg whites and cream of tartar until they reach the soft-peak stage.
• Gradually add the remaining 1/2 cup of sugar.
• Gently fold the egg whites into the egg yolk mixture.
• Spoon into ungreased 10-inch tube pan.
• Bake 55 minutes, or till done.
• Invert pan to cool.

SWEET AND SPICY BAKED ORANGE CHICKEN TENDERS RECIPE - (4.5/5)

Steps:

• 1.Whisk the Orange Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag with 1 tablespoon olive oil. Add the chicken and marinate 60 minutes up to overnight in the refrigerator. Refrigerate reserved Glaze separately. 2.Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Stir in panko and continue to cook and stir until browned. Remove from heat.** 3.Preheat oven to 425 degrees F. Line a baking sheet with foil then top with a wire baking rack. Spray rack with nonstick cooking spray. Set aside. 4.Line up your breading station: Add flour to a large freezer bag. Whisk milk and eggs together in a bowl or shallow dish. Mix panko, ground cornflakes, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon garlic powder in a large bowl. 5.Remove chicken from marinade and pat dry with paper towels. Add chicken to flour and toss until evenly coated. Working with one chicken tender at a time, remove from flour, shake off any excess then coat in milk/egg mixture and drain off any excess. Roll chicken in panko/cornflakes, pressing to adhere. Shake off any excess and place on wire rack. Repeat until all chicken tenders are breaded. 6.Bake for 20 minutes at 425 F degrees or until chicken is cooked through. Broil until golden. Let cool for 10 minutes while you prepare your Glaze. 7.Add reserved Glaze to a medium saucepan and bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasionally. Remove from heat. Using tongs, dip chicken in Glaze to coat then return to baking rack or individual plates. Garnish with orange and green onions if desired. Notes Total cooking time does not include marinating as that will vary upon individual. *I use my food processor and pulse until the size of panko crumbs. You can place cornflakes in a freezer bag and crush with a rolling pin. You can substitute cornflakes with additional panko for a total of 1 1/4 cups panko and brown panko with 1 tablespoon butter. **You can do this while your chicken marinates and store in an airtight container until ready to use. ***The less time you wait between coating the chicken in the glaze and eating, the crispier it will be. That being said, the chicken has a wonderful texture but is not overly crispy.