Time 40m Yield 12-16 servings. Number Of Ingredients 9 Steps:
Drain oranges, reserving juice in a 2-cup measuring cup; add enough orange juice to measure 1-3/4 cups. Set aside. Finely chop oranges; drain well and set aside. , Prepare cake batter according to package directions; add the orange extract and food coloring if desired with the water. Fold in the chopped oranges. Pour into an ungreased 10-in. tube pan. Bake according to package directions., In a small saucepan, combine the cornstarch and cold water until smooth. Gradually add the reserved orange juice mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Cool to room temperature. Slice cake; serve with fruit and orange sauce.
Time 1h Yield 15 servings. Number Of Ingredients 10 Steps:
Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely., In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set., In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.,
Time 55m Yield 16 servings. Number Of Ingredients 11 Steps:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. , Add the cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon half of batter into an ungreased 10-in. tube pan. To the remaining batter, stir in the orange zest, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets., Bake on the lowest oven rack at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate.
Time 50m Yield 10 serving(s) Number Of Ingredients 4 Steps:
Prepare cake mix according to package directions, using 1 cup water and 1/3 cup orange juice instead of the liquid called for on the package. Stir in orange extract. Spoon batter into an ungreased 10-inch tube pan. Bake at 350 on lowest oven rack for 40 to 45 minutes or until cake springs back when lightly touched. Invert pan over the neck of a glass bottle; let cool completely. Loosen cake from sides of pan with a knife and remove from pan.
Time 1h20m Yield 8 servings Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment, whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2 cup sugar with the presifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla. Spoon the batter into ungreased extra-large muffin tins. Bake until light golden brown, 20 to 25 minutes. Cool the cakes by turning the muffin tin upside down and suspending it with small ramekins placed in the corners until they cool to room temperature. Run a butter knife around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking. Make the macerated fruit by lightly tossing together the fruit, liqueur, lemon juice, and mint and let macerate in the refrigerator for at least 30 minutes before serving. Hollow out the center of the large cup cakes. Fill the cavity with some fruit then turn them over onto dessert plates. Spoon the macerated berries and juices over the cakes and sprinkle with powdered sugar.
Time 3h10m Yield 10 to 12 servings Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F. Add the sugar to a food processor and blend until the sugar is super fine, about 1 minute. Reserve half (about 3/4 cup) of the sugar and set aside. Add the cake flour, the remaining sugar (about 3/4 cup), and the salt to a medium bowl. Sift into another medium bowl. Sift the mixture back into the original bowl. This helps get rid of any lumps and creates a very fluffy light texture in the cake. In a large bowl, add the orange zest, cream of tartar and egg whites. Slice the vanilla bean in half, scrape the seeds out with a knife, and add the seeds to the bowl with the egg whites. Using a hand mixer, begin to beat the egg white mixture on medium-high speed. While mixing, slowly stream in the remaining sugar. Beat the mixture until it holds medium peaks, this could take up to 10 minutes. Set the mixer aside and sift a light dusting of the flour mixture on top of the egg white mixture. Use a rubber spatula to fold the flour into the egg white mixture, this is done by slicing through the middle of the mixture and folding up and over along the side of the bowl to incorporate the flour. Keep sifting and folding until all the flour mixture has been incorporated. Carefully spoon the mixture into an ungreased 10-inch tube pan. Use a knife to swirl around the pan 2 times to release any unwanted air bubbles. Bake until a toothpick inserted into the cake comes out clean, about 30 minutes. Remove from the oven and cool upside down on a cooling rack. Let cool for at least 1 hour before removing the cake from the pan and cooling completely.
Time 1h3m Yield 12 servings Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F. Move a rack to the bottom position. Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish. In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky. Remove cake from oven and invert onto glass bottle to cool. Frost cake with whipped topping and garnish with reserved orange segments. Cook’s Note: Excessive stirring will cause whipped topping to become watery.
Time 4h15m Yield 10 to 12 servings Number Of Ingredients 7 Steps:
Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl. Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined. Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top. Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours. Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake – a regular knife will smash it. Serve with berries and whipped cream.
Time 2h45m Yield 12 Number Of Ingredients 7 Steps:
Place a 10-inch tube pan in the oven. Preheat oven to 425 degrees F (220 degrees C). Beat egg whites with salt in a glass or metal bowl until foamy. Add cream of tartar and continue to beat until egg whites stand in peaks. Gradually add honey while beating continually to integrate until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Sift flour and white sugar together. Add 1/3 of the flour mixture into the egg whites and fold gently with a spoon to integrate; repeat in two more additions of the flour mixture to completely incorporate. Stir vanilla into the batter. Remove hot tube pan from the preheated oven. Pour the batter into the hot pan. Thump pan several times on a flat surface to break air bubbles in batter. Bake in the preheated oven until golden and the top springs back when lightly pressed, 22 to 25 minutes. Cool cake in pan on a wire pastry rack for at least 2 hours. Run a long, thin metal spatula or knife around edge of pan to loosen cake from pan.
Time 1h30m Yield 1 cake, 15 serving(s) Number Of Ingredients 10 Steps:
Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-inch slices then arrange cake slices in a ungreased 13-in. x 9-in. x 2-in. dish. With a meat fork, poke holes about 2 in, apart into the cake then slowly pour gelatin over cake; chill until set. In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.
Yield 16 Number Of Ingredients 7 Steps:
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract. Sift together flour, sugar, and salt. Repeat five times. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Time 1h5m Yield 1 10, 12 serving(s) Number Of Ingredients 3 Steps:
Follow directions on box using the orange juice in place of the water called for. After pouring into pan, sprinkle with slivered almonds. Bake following instruction on box. Cool as directed. Serve plain or lightly iced. • Variations: Limeade or lemonade equally as good as orange juice.
Time 5h25m Yield 12 Number Of Ingredients 11 Steps:
Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled. In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd. On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.
Time 15m Yield 2-3/4 cups sauce. Number Of Ingredients 5 Steps:
In a small bowl, whisk the water, juice concentrate and pudding for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in whipped topping. Spoon over cake slices. Store leftovers in the refrigerator.
Time 1h15m Yield 1 cake Number Of Ingredients 8 Steps:
Preheat the oven to 350°F. Make sure a 10" x 4" tube pan is clean, dry and free of grease. Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater. (Make sure you do find orange-flavored dark chocolate– it is not very difficult to find, and absolutely essential to the recipe). Separate the eggs, and let the egg whites come to room temperature; about 15 minutes. Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper. Sift them together a total of three times. Beat the egg whites until frothy. Add the lemon juice and continue beating. Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top. Do not overheat, or the egg whites will lose their volume. Sift 1/4 cup of the dry ingredients over the egg whites and fold. Gently stir in the vanilla extract and orange rind. Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated. Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned. A knife inserted in the center of the cake should come out clean. Remove from the oven and invert the pan. Allow the cake to cool for 30 to 45 minutes. Run a knife around the edges of the pan and tube to loosen the cake. You can serve this as is, or with a little whipped cream, or ice cream– whatever your heart desires. Enjoy!
Time 10m Yield 12 Number Of Ingredients 5 Steps:
Cut cake in half horizontally; separate layers. Place bottom cake layer, cut side up, on serving plate. Spread yogurt over cut surface. Place top cake layer on bottom layer, cut side down. In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. On low speed, beat in orange juice concentrate just until blended. Serve whipped cream with cake. If desired, garnish with orange peel curls. Store in refrigerator.
Time 50m Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
Sift the flour, icing sugar and salt together four times. Place the egg whites in a large bowl. Add the vanilla, orange extract and peel. Beat egg whites until foamy. Add the cream of tartar and keep beating until firm but still glossy. Add the granulated. sugar 2 Tbsp. at a time to the egg whites. Continue beating until the cling to the sides of the bowl and are stiff but not dry. Fold in flour mixture a little at a time. Do not stir! Spoon batter into ungreased tube pan. cut through batter to release any air bubbles and gently smooth top. Bake at 350 degrees F for 45-50 minutes or top springs back when gently touched. Cool upside down. Top with Orange Glaze. Orange Glaze 1 1/4 cup icing sugar 1/2 cup orange juice 1 tsp. vanilla grated peel of one orange Mix all ingredients together with a wooden spoon and spread on top of cake, allowing some to dribble down the sides. A family oriented website http://home.sprynet.com/~jmjohnsn Seasonal Page Topic - Ice Cream New Appetizer Recipes Page
Time 1h30m Yield 14 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix confectioners’ sugar, cake flour, and cocoa. Sift together 2 times, and set aside. In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.
