Fresh Orange Wedding Cake Pt 1 Recipe
Servings: 12
Ingredients
- Vegetable cooking spray
- 2 1/2 c. Sifted cake flour
- 2 1/4 tsp Baking pwdr
- 1/4 tsp Salt
- 1/4 c. Plain nonfat yogurt
- 1/4 c. Vegetable oil
- 2 Tbsp. Grated orange rind, (6 oranges)
- 2 tsp Vanilla extract
- 2 tsp Orange extract
- 1 x Egg yolk
- 1 1/2 c. Sugar, divided
- 3/4 c. Hot 2% low-fat lowfat milk, 95 to 100 degrees
- 4 x Egg whites
- 4 1/2 c. Fresh orange juice, divided
- 4 c. Dry whole apricots, (16 ounces)
- 4 env unflavored gelatin
- 4 x Egg whites
- 3 c. Sugar
- 1/2 c. Water
- 4 tsp Light-colored corn syrup
- 2 tsp Vanilla extract
- 1/3 c. Stick margarine or possibly butter, softened
- 2 Tbsp. Nonfat cream cheese, softened
- 1 1/2 tsp Vanilla extract
- 1 dsh Salt
- 4 1/2 c. Sifted powdered sugar, (17 ounces)
- 5 tsp Skim lowfat milk
Directions
- Coat bottom of 1 (10-inch) round cake pan with cooking spray (don't coat sides of pan); line bottom with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
- Sift together 2-1/2 c. flour, baking pwdr, and salt; set aside. Combine yogurt and next 5 ingredients (yogurt through egg yolk) in a large bowl; beat at medium speed of a mixer till blended. Add in 1 c. sugar, and beat well. Gradually add in the lowfat milk, beating at medium-low speed 2 min or possibly till sugar dissolves.
- Beat egg whites (at room temperature) at high speed till foamy. Gradually add in the remaining 1/2 c. sugar, beating mix till stiff peaks begin to create. Add in the flour mix and egg white mix alternately to the yogurt mix, beating at low speed. Pour the batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 375 degrees for 10 min. Reduce oven temperature to 350 degrees, and bake 28 min or possibly till a wooden pick inserted in center comes out clean. Let cold in pan 10 min on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack. Peel off wax paper, and let cold completely.
- Wrap cooled cake in heavy-duty plastic wrap and then in heavy-duty aluminum foil. Chill up to 2 days or possibly freeze up to 2 weeks (to thaw, place the wrapped cake in refrigerator overnight).
- Yield: 1 (10-inch) cake layer. Youwill need 2 (10-inch) cake layers to make our wedding cake.
- Note: Substitute dry orange peel for the grated orange rind, if you like.
- Combine 1/4 c. of orange juice and 1-1/2 Tbsp. dry orange peel in a small glass bowl. Microwave at HIGH for 1 minute. Cover and let stand for 10 min. Don't drain; add in to the yogurt mix.
- INSTRUCTIONS FOR MAKING 1 (14-INCH) CAKE LAYER: You will need 2 (14-inch)
- cake layers to make our wedding cake.
- Coat bottom of pan with cooking spray (don't coat sides of pan); line bottom with wax paper. Coat wax paper with cooking spray, and dust with flour. Double Basic Cake Recipe; pour into prepared pan.
- Bake at 375 degrees for 10 min. Reduce oven temperature to 350 degrees, and bake 28 min.
- INSTRUCTIONS FOR MAKING 2 (6-INCH) CAKE LAYERS: You will need only 1 (6- inch) cake layer to make our wedding cake.
- Coat bottoms of pans with cooking spray (don't coat sides of pan); line bottoms with wax paper. Coat wax paper with cooking spray, and dust with flour. Prepare Basic Cake Recipe; divide batter proportionately between pans.
- Bake at 375 degrees for 10 min. Reduce oven temperature to 350 degrees, and bake 25 min.
- HIGH ALTITUDE ADJUSTMENT: Follow instructions for Basic Cake Recipe except beat egg whites to soft peaks instead of stiff peaks.
- INSTRUCTIONS FOR APRICOT MOUSSE FILLING: Combine 2-1/2 c. orange juice and the apricots in a large nonaluminum
- continued in part 2
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 12 servings | |
| Calories 715 | |
| Calories from Fat 100 | 14% |
| Total Fat 11.31g | 14% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 1.06g | |
| Cholesterol 3mg | 1% |
| Sodium 380mg | 16% |
| Potassium 363mg | 10% |
| Total Carbs 152.19g | 41% |
| Dietary Fiber 1.7g | 6% |
| Sugars 126.29g | 84% |
| Protein 4.23g | 7% |
