ORANGE BUTTER CAKE RECIPE RECIPES

Steps:

• In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.
• Add the egg yolks, one at a time, and mix until each is completely incorporated before adding the next.
• Add the orange zest and orange extract and mix to combine.
• To this, add the flour and orange juice in the sequence flour-juice-flour-juice-flour, mixing until the flour has just been incorporated. Set this aside.
• In a clean mixing bowl, whisk the egg whites until foamy.
• Gradually, add caster sugar, all the while whisking, until stiff peaks form.
• Beat 1/3 of the meringue into the egg yolk mixture.
• Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streaks remain.
• Transfer the batter into a lined and lightly greased 8-inch round baking pan. Smooth the top as best as you can.
• Bake the cake at 170°C for 35-40 minutes, or until an inserted skewer emerges cleanly. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.

Steps:

• Heat oven to 350°F. Grease and flour 10-inch Bundt or tube pan; set aside.
• Combine flour, baking soda, baking powder and salt in bowl; set aside.
• Combine sugar and 3/4 cup butter in bow' beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, beating well after each addition. Add 1 tablespoon orange zest, vanilla and orange marmalade; beat at low speed until well mixed. Continue beating, gradually adding flour mixture alternately with orange juice and evaporated milk, until well mixed. Stir in pecans.
• Spread batter evenly into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool completely.
• Combine powdered sugar, 2 teaspoons milk and 1/2 teaspoon orange zest in small bowl. Beat at low speed, gradually adding enough additional milk for desired glazing consistency. Glaze cooled cake.