I learned how to make orange cake many years ago. I love the taste when cooking with fresh oranges. Perhaps it is from my childhood. Occasionally when I was young, we would get one of those delicious orange cream sickles in the hot summer. Many of you may know what I am talking about. Back then we did not have the huge selection of snacks and desserts to choose from like today and of course money to buy them was a big problem. If you talk to anyone who experienced this delicacy growing up in the early fifties will certainly share their great memories of occasionally eating one of these ice cream bars.
I learned how to make orange cake to fill a gap which was left when I moved from Ohio to Florida. The other orange treat my children and I loved and shared was for the delicious Hostess orange filled cupcakes. When we moved to Florida, we were all so disappointed that they were not allowed to sell them in Florida; something to do with Florida oranges I heard. Anyway after many years, they became available in the Florida stores. Now they just do not seem to taste as good as they did back then but I still long for that delicious creamy orange flavor.
I learned how to make orange cake primarily to recapture this flavorful taste that lay in the back of my mind. Of course, I am partial to Florida oranges when cooking. I feel the taste of the Florida juice oranges cannot be beat. I have a friend who had forty acres of these delicious oranges. One year she decided not to have them picked because there was so little money in them. Instead she let all of us come and pick all we wanted for free.
I never ate, drank so much juice or cooked so many oranges in my life. They were so good! The wonderful baked goods made with these oranges were so delicious and even the sauces had so much flavor. This is when I learned how to make orange cake and with the creamy icing, they do remind me of the cream sickles and cream filled orange cupcakes.
I love coconut so this is one of my favorite when I learned how to make orange cake.
Cream butter; gradually add sugar beating well after each addition on medium speed.
Add eggs one at a time beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternating with milk.
Mix well and stir in flavorings; pour batter into 3 greased and floured 8 inch pans.
Bake at 350F degrees for 20 to 25 minutes or until pick comes out clean.
Cool 5 minutes and remove from pans; cool completely.
Orange Cream filling
Mix together sugar, flour and salt in the top of a double boiler; add orange juice and rind.
Add butter and beaten egg yolks; cook until thick and smooth stirring constantly.
Remove from heat; add lemon juice and cool completely.
Spread cooled filling between cake layers; frost top and sides.
Combine flour, salt and milk in a saucepan; cook until thickened and cool.
Cream sugar and butter; add cooled mixture and vanilla.
Beat until light and fluffy; frost cake top and sides.
Sprinkle 1 cup of shredded coconut on top and sides.
When you learn how to make orange cake you will like the light texture and flavor of this recipe.
Combine egg whites and cream of tartar; beat until stiff peaks form.
Add yolks one at a time beating well after each addition.
Gradually beat in the sugar; remove from mixer.
Add grated orange rind and orange juice; fold in flour mixed with baking powder and salt.
Divide batter in two ungreased layer baking pans lined with wax paper.
Bake at 350F degrees for about 20 minutes or until pick comes out clean.
Remove from pans and remove wax paper; cool completely.
Spread filling between layers; frost top and sides of cake.
Combine first 3 ingredients in a small saucepan; gradually stir in fruit juices and water.
Cook over medium heat stirring constantly until mixture thickens and boils.
Beat egg yolks until thickened and lemon colored.
Gradually stir about one fourth of hot mixture into yolks.
Add mixture back into remaining hot mixture stirring constantly.
Boil 1 minute longer stirring constantly.
Remove from heat and stir in orange rind; let cool.
Seven Minute Frosting
Combine first 3 ingredients in a heavy saucepan.
Cook over medium heat stirring constantly until mixture is clear.
Cook without stirring to a soft ball stage; 240F degrees.
Beat egg whites until soft peaks form; continue beating while slowly adding hot syrup.
Add flavoring and beat until stiff peaks form and frosting is thick enough to spread.
This cake is very elegant when you learn how to make orange cake.
Sift flour, sugar, baking powder and salt into a large mixing bowl; make a well in the center.
Add the oil, juice, water, egg yolks and lemon peel in the well.
Beat with a spoon mixing in all the dry ingredients until the mixture is very smooth.
Beat the 7 egg whites until foamy; add cream of tartar and beat until very stiff.
Fold the batter gently into the beaten egg whites.
Pour into an ungreased tube pan.
Bake in preheated oven at 350F degrees for about 60 minutes or until pick comes out clean.
Hang cake in pan upside down until completely cold at least 1 hour.
Loosen cake with a knife around edges to remove; frost with a glaze.
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