Orange Glazed Bundt Cake
Moist and delicious, this Orange Glazed Bundt Cake starts with an easy citrus bundt cake that is covered in a sticky, sweet orange glaze. This cake is always a hit!
Get the full recipe here:
Orange Chiffon Cake with Orange Glaze
Chiffon cakes are moist, airy, and delicious and a cross between an oil and sponge cake. I love them due to their airy texture created by the meringue. Give our chiffon recipe a try and your family and dinner guests will love it. Get the recipe:
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The cake can be made using different flavors. We have made one of the most popular ones which is an orange chiffon. Lemon is fairly popular too. You can be the judge.
There are a few adjustments you can make to the preparation of the cake. First, we add moderate amounts of sugar to both the cake and meringue batter. If you have a sweet tooth, you can add more.
We add 2/3 of a cup of orange juice and the zest from one orange. A large orange will yield this amount. If you want more of an orange punch, simply add another orange.
The meringue is one of the most important elements of the cake. When separating the yolks from the whites, be sure not to get any yolk in the whites. If you do, it will not whip up properly. Also make sure your bowl and paddles are clean.
The glaze is a simple combination of confectioner's sugar and orange juice. You can make it as thick or as runny as you like simply by altering the amounts of each component. A few drops of vanilla extract can be added for some additional flavor.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Orange Cake with Orange Frosting,do you have oranges make this easy cake, eggless and without oven
@ShubhiMishra
Orange Cake with Orange Frosting,do you have oranges make this easy cake, eggless and without oven
Orange Cake
Eggless orange Cake
How to make orange Cake
Orange jelly
Orange frosting
ingredients
for orange sponge-
1 cup all purpose flour
3/4 cup orange juice
1/2 cup sugar powder
1/3 cup milk powder
1/3 cup oil
1 tsp baking powder
1/2 tsp baking soda
1 tsp orange zest
1/4 tsp salt
1/2 tsp vanilla essence
1 tsp lemon juice
2 tbsp water
for orange frosting-
1 cup orange juice
1/3 cup sugar powder
3 tbsp cornflour
2-3 drops orange food colour
Enjoy this super delicious fruity orange Cake at home ????
Cranberry Bread with Orange Glaze
Orange-glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb. This stays moist for a few days after it’s made so it’s perfect as a homemade Christmas gift.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CRANBERRY BREAD INGREDIENTS:
►1 1/2 cups all-purpose flour
►1 tsp baking powder
►1/4 tsp salt
►1/4 cup milk, room temperature
►Zest of 1 large orange, divided
►1/4 cup orange juice, freshly squeezed
►6 Tbsp unsalted butter, softened
►3/4 cup granulated sugar
►2 large eggs, room temperature
►1 1/2 cups fresh cranberries
►1/2 Tbsp flour
ORANGE GLAZE INGREDIENTS:
►1 cup powdered sugar
►1 1/2 Tbsp freshly squeezed orange juice
►1 tsp orange zest, reserved from the orange above
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:51 Quick prep
1:17 Making batter
3:58 How to bake cranberry bread
4:52 How to make the glaze
5:38 Glazing cranberry cake
6:25 Taste test
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Orange Chiffon Cake Recipe with Orange Glaze/Soft Orange Chiffon Cake
How to make the Best ever Orange Cake !!! Is light as a feather and delicious
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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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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