ORANGE CREAM CAKE MIX RECIPES

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ORANGE POLENTA CAKE RECIPE - BBC GOOD FOOD



Orange polenta cake recipe - BBC Good Food image

Give your dessert an Italian flavour with this moist and fruity polenta cake

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 10

Number Of Ingredients 9

250g unsalted butter
250g golden caster sugar
4 large eggs
140g polenta
200g plain flour
2 tsp baking powder
zest and juice 2 oranges (less 100ml juice for the glaze)
100ml orange juice
100g golden caster sugar

Steps:

  • Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.
  • Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
  • To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

Nutrition Facts : Calories 601 calories, FatContent 30 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 80 grams carbohydrates, SugarContent 49 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.5 milligram of sodium

ORANGE DREAMSICLE CAKE {A DOCTORED CAKE MIX RECIPE} | M…



Orange Dreamsicle Cake {A Doctored Cake Mix Recipe} | M… image

This delicious Orange Dreamsicle Cake all starts with a simple cake mix! We love the combination of the orange cake layers with orange cream filling and orange cream cheese frosting!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 21

1 box (15.25 oz.) white cake mix, sifted (Any mix without pudding in the mix)
1 cup (114g) all purpose flour (plain in the UK)
1 cup (200g) sugar
1 tsp (5g) baking powder
3 large eggs
1 1/3 cups (322g) orange juice
1 cup (242g) sour cream (we use full fat sour cream)
1 Tablespoon (10g) orange extract (*See note below for alternative)
1/2 teaspoon (2g) vanilla extract
zest of one orange
*A little orange coloring gel for additional color is optional
1 small box instant Vanilla pudding (3.4oz/96g) We used Jello- Brand
2 c. (464g) heavy cream or whipping cream.
1 tsp. (4g) Orange Extract (we used McCormick)
2 sticks (1 cup) (226 g) unsalted butter, let it sit out until slightly softened.
2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Do not soften the cream cheese.
1 teaspoon (4 g) clear vanilla extract (we used clear to keep color lighter)
1 teaspoon (4g) orange extract
1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
6 to 6 1/2 cups (690g to 747g) powdered sugar
Orange Coloring Gel (optional) We used a very small amount for tinting.

Steps:

  • For the Orange Cake LayersPreheat the oven to 350 degrees. Grease and flour three 8x2 inch round cake pans. In the bowl of your mixer, add the dry ingredients and whisk at least 30 seconds to blend. Add the remaining ingredients to the bowl and mix on medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for 1 more minute. If you are using a hand mixer, mix for a bit longer. Pour into prepared pans and bake at 350 degrees for 25 to 30 minutes. Check at 25 minutes, if a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done. Cool in the pans 5 to 10 minutes then turn out. Makes 7 1/2 cups batter. Works well for cupcakes Orange Cream FillingCombine the pudding mix and heavy cream and orange extract in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time. Orange Cream Cheese FrostingCut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth. Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar. Increase mixing speed and beat until fluffy. Don't over beat. This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix. Will frost a 3 layer 8 or 9 inch cake. When decorating our Dreamsicle Cake, we frosted our cake and then went back in with swirls of lightly tinted orange frosting for a pretty effect. Assembling the CakePlace first cake layer on pedestal or cake plate. Pipe a dam of cream cheese frosting about 1/2 inch from the edge of the cake using a piping bag with the tip snipped away. Filling with the orange cream filling. Repeat for the next cake layer and top with the final layer. Frost with cream cheese frosting. I added additional texture with a small cake comb and topped with an orange slice. © Melissa DiamondCATEGORY: Recipes

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