FRESH ORANGE ITALIAN CREAM CAKE RECIPES

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ITALIAN ORANGE CAKE RECIPE - FOOD.COM



Italian Orange Cake Recipe - Food.com image

From a Betty Crocker mini recipe mag. Posted for safekeeping. Times are an estimate; I haven't made yet.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) 'super moist' white cake mix
1 1/4 cups water
1/3 cup light olive oil
1/4 cup sherry dessert wine or 1/4 cup orange juice
1 tablespoon fresh orange zest
3 eggs
1 (12 ounce) container vanilla or 1 (12 ounce) container whipped cream frosting
1 1/2 teaspoons fresh orange zest
1 tablespoon sherry dessert wine or 1 tablespoon orange juice
1 tablespoon fresh orange zest

Steps:

  • Heat oven to 325. Generously spray bottom of 10-12 inch springform pan with baking spray (with flour).
  • In a large bowl, beat cake ingredients on low speed 30 seconds; increase speed to medium and beat 2 minutes. Pour batter into prepared pan. Bake a 10 inch pan 45-50 minutes, a 12 inch pan 35-40 minutes. Top of cake may appear very dark brown and rippled with a crack in center of cake. Cool completely, 1 hour.
  • Carefully run knife around side of pan to loosen, remove side of pan. Transfer cake to serving plate. In medium bowl, combine frosting ingredients; frost cake. Garnish with orange peel. Store loosely covered in refrigerator.

Nutrition Facts : Calories 344.6, FatContent 11.9, SaturatedFatContent 1.9, CholesterolContent 46.5, SodiumContent 310.1, CarbohydrateContent 38.1, FiberContent 0.5, SugarContent 27.4, ProteinContent 3.6

ORANGE CREAM CAKE RECIPE - FOOD.COM



Orange Cream Cake Recipe - Food.com image

Orange flavored cake with an orange filling and iced with orange flavored whipped cream. Tastes just like an orange creamsicle. Please make sure to read the whole recipe before beginning.

Total Time 4 hours

Prep Time 1 hours

Cook Time 3 hours

Yield 12 serving(s)

Number Of Ingredients 23

1 cup butter
1 1/2 cups sugar
3 eggs
1/3 cup frozen orange juice concentrate, plus
milk, enough to make 3/4 cup liquid total
1 1/2 teaspoons vanilla extract
3/4 teaspoon orange extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
orange food coloring
1 cup milk
1/4 cup water
1/2 cup sugar
1 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons frozen orange juice concentrate
2 1/2 tablespoons cornstarch
orange food coloring
1 pint whipping cream
6 tablespoons sugar
1 teaspoon vanilla
4 -5 tablespoons orange juice concentrate
orange food coloring

Steps:

  • To make the cake:.
  • Preheat oven to 325. Mix together flour, baking powder, and salt; set aside. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and orange extract. Blend in 1/3 of the flour mixture then half of the orange juice/milk mixture. Blend in half of the remaining flour mixture, then the rest of the orange juice/milk mixture, and then finally the remaining flour mixture. Mix at medium speed until ingredients are thoroughly blended (about 1 or 2 minutes). Tint cake batter orange. Pour batter into two 8" round prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake layer. Cool 15 minutes before turning out on to cooling racks.
  • To make the filling:.
  • Combine sugar and cornstarch in a small sauce pan. Add remaining filling ingredients and mix well. Cook over medium heat stirring continuously until mixture comes to a boil. Boil for 1 minute. Pour filling into a container and chill in the refrigerator.
  • To make the icing:.
  • Whip cream to soft peaks. Gradually whip in sugar. Mix in vanilla. Mix in orange juice concentrate to taste. Add orange food coloring.
  • To assemble the cake:.
  • Split the two cake layers in half so you have four layers. Lay the first layer on a plate. Pipe a small border of the whipped cream on the layer at the edge. Fill the center of the cake layer with 1/3 of the orange filling. Repeat with the remaining layers. Starting at the bottom you should have cake, filling, cake, filling, cake, filling, cake. Ice the outside of the cake with the remaining orange flavor whipped cream. Chill cake in the refrigerator for several hours before serving.
  • Note:.
  • I usually color the cake batter a medium orange, the filling a dark orange, and the whipped cream a pale orange.

Nutrition Facts : Calories 577.6, FatContent 32.2, SaturatedFatContent 19.7, CholesterolContent 150.7, SodiumContent 310.2, CarbohydrateContent 68.1, FiberContent 0.6, SugarContent 46.4, ProteinContent 5.5

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