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How To make Glazed Orange Cake
2 Egg whites, at room temp.
1/2 c Sugar
2 1/4 c Unsifted cake flour
1 c Sugar
1 T Baking powder
1 t Salt
1/3 c Vegetabe oil
1 c Orange juice
2 Egg yolks
Orange glaze (Recipe) 1. In the small bowl of an electric mixer, beat-egg whites until
foamy. Beat in the 1/2 cup sugar, 1 tablespoon at a time, beating until stiff and glossy. Set meringue aside. 2. Place flour, the 1 cup sugar, baking powder, salt, oil, and
half of the orange juice into a large, heat-resistant, non- metallic bowl. beat 1 minute at high speed, scraping sides of bowl constantly. 3. Add remaining orange juice and egg yolks; beat an additional 1
minute at high speed, scraping sides of bowl constantly. 4. Gently fold in meringue.
5. Press a glass, right-side-up, through batter to form a tube
shape. Cover top of batter with wax paper. 6. Heat in Microwave Oven 10 minutes or until a wooden skewer inserted in
the center comes out clean and batter around glass no longer looks doughy. 7. Remove glass by twisting slightly. Heat in Microwave Oven an
additional 1 1/2 minutes. 8. Let cool 30 minutes.
9 Invert cake onto serving plate. Spread cake with Orange Glaze (Recipe).
10. Chill cake to allow glaze to set.
How To make Glazed Orange Cake's Videos
Orange Chiffon Cake Recipe with Orange Glaze/Soft Orange Chiffon Cake
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Orange Chiffon Cake Soft and Delicious with Orange Glaze
Tips:
*do not bake the cake quickly at a high temperature
*be careful when separating eggs, it there's any yolk in the egg whites, it won't whip up properly
*taste the orange you're going to use, must be sweet
*do not open the oven during the baking process in the first 30 minutes
*do not over or under beat the egg whites, when over whipped the egg whites will become dry ; when under whipped the egg whites, the cake won't rise properly
*make sure the sugar properly dissolves, for best results use caster sugar or put the granulated white sugar in food processor for 1 minute
* for best results use Electronic Scale to weigh the ingredients
*if you grease the pan, the batter will slip through it and fail to rise
*be gentle when folding meringue into the batter to avoid deflating the meringue
*preheat the oven and check the temperature before baking
Ingredients
For cake:
•6 large eggs, separated (egg yolk 100-103g ; egg whites 180-186g)
•225g flour, low protein 8-9%
•150g caster white sugar for egg yolks
•100g caster white sugar for egg whites
•10g Baking Powder
•2g salt
•2 tablespoons grated orange zest
•120ml vegetable oil(corn oil or sunflower oil)
•180ml freshly squeeze orange juice (sieve the juice if you want)
•1/2 teaspoon fresh lemon juice
For Orange Glaze:
•150g icing sugar, (powder sugar)
•3 tablespoons thickened cream or full cream milk
•2 tablespoons freshly squeeze orange juice
For Candied Orange Slices:
•3 thin slices of orange
•100ml water
•50g white sugar
•2 anise stars
To make the cake :
Preheat the oven to 170°C(325°F)conv.
Adjust the oven rack to the middle position
In bowl sift together the flour, baking powder and salt.Add the egg yolks, 150g sugar, vegetable oil, orange juice, orange zest and combine until it's smooth and there's no lumps. DO NOT over mix, to avoid activating the gluten!
Use a clean, dry bowl, free of yolks and any other oil grease. Beat the egg whites until bubbles form. Add the lemon juice and mix well. Gradually add in 3 batches of 100g sugar. Beat well between addition. Continue to beat until stiff peaks form.
With a spatula, gently fold the egg whites in 3 additions into the batter. From top to bottom combine well. Do not over mix and never use a electric mixer in this stage!
Pour the batter into 25cm ungreased tube pan. Tap the pan a few times on table top to get rid of any air bubbles in the batter.
Bake for about 55-60 minutes or until a wooden skewer into the center will come out clean. Bake with both top and bottom heat
Once it's cooked turn the oven off and leave the cake to cool in the oven for 10 minutes with the door open
Turn the pan upside down and place it on a flat surface. Must be suspended over the counter. Let it cool for 20 minutes
Remove cake from the pan with a long metal spatula, run around the inside of the tube pan and center core. Invert onto a cooling rack and let it cool completely.
*Pay attention to this step because this cake is very fragile and fluffy
To make the Orange Slices:
Wash yhe oranges thoroughly to get rid of any residues. Cut the orange into thin slices of 3mm.In a pot, heat the water, sugar and anise stars. Avoid stirring to prevent crystallization. Bring to a gentle boil and add orange slices. Flip the slices over and cook on low heat for about 15-20 minutes or until the peel becomes translucent. Once cooked, transfer the slices on a baking paper.
To make the Glaze:
In a small bowl, sift the icing sugar. Combine it with thickened cream and add juice. Stir until well blended, smooth and shiny. Add the juice 1 teaspoon at a time until the glaze thins to right consistency. Spoon the glaze evenly over the top of cake. The glaze should be think but fluid enough to fall from spoon, if it isn't add more juice
Decorated the cake with the candy orange slices.
#chiffoncake #orangechiffoncakerecipe #fluffyorangecake
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RECIPE # 5408 Glazed Orange Pound Cake
Lynne Tolley's Glazed Orange Pound Cake recipe
How to make an Orange Glaze for any cake
#baking #frosting #orangeglaze #cake
In this video I show you how to make a super quick and easy Orange Glaze for any cake.
Just 4 simple ingredients!
Orange Glaze Recipe:
3 Cups of Confectioners Sugar
1/2 Cup of fresh squeezed Orange Juice
1 1/2 Teaspoons Orange zest
1 Teaspoon Vanilla Extract
With a risk, mix all the ingredients together till smooth or no lumps present and pour over any cake. Can be refrigerated without hardening, simply stir and pour.
Olive Oil Cake recipe video:
Kinnie | Vegan Glazed Orange Cake
Cake is one of the best things ever, especially when it's vegan and even more so when it's got Kinnie in it!
Give this one-bowl recipe a go - it's super easy!
Here's how you make it!
You’ll need:
- 300g flour
- 2tsp baking powder
- 1/2 tsp salt
- 100g sugar
- 80ml sunflower oil
- Zest of one orange
- 250ml Kinnie
- 100g icing sugar
Method:
- Preheat the oven to 180C
- Whisk flour, baking powder, zest, salt and sugar.
- Add Kinnie and oil and stir until combined.
- Bake for 40 minutes in a baking pan lined with baking paper.
- Allow to cool and turn onto a wire rack
- Whisk Kinnie into the icing sugar until it forms a smooth icing and pour over the cake.
Enjoy!
How to Make Glazed Orange Cake
This #finalfantasyrecipe for orange cake is one that I am very proud of!
Well, it's actually a remake of an old recipe, but I think it's way better than before! Lighter, more flavourful, soft and moist!
Can't wait for you to give this a go!
Happy eating!
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Approx. 10 servings per pan
1 serving:
378 Calories. 20g Fat. 5g Protein. 48g Carbs.
Ingredients:
2 cups (275g) - All Purpose Flour
1 tbsp - Baking Powder
1/4 tsp - Ground Cinnamon
A pinch of Salt
3 Eggs
1 tsp - Vanilla Extract
1 cup (212ml) - Olive Oil
1/2 cup (110g) - Orange Juice
1 1/4 cup (260g) - Granulated Sugar
1/2 cup (100ml) - Almond Milk
1 tbsp - Orange zest
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#ediblefitness #vidogamerecipes #finalfantasyrecipes
Flourless Orange Cake
This is a wonderful moist Orange Cake that's literally bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith. Made with almond meal instead of flour, it's a terrific easy cake to take to gatherings because it's gluten free so everyone can enjoy it!
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