Orange Spice Buche De Noel With Orange Cream Cheese Frosting Recipe
Servings: 12
Ingredients
- 2 x oranges
- 2/3 c. water
- 1/2 c. sugar
- 1 Tbsp. apple cider vinegar
- 1 c. cake flour
- 1 tsp baking pwdr
- 1 tsp grnd cinnamon
- 1/2 tsp grnd allspice
- 1/4 tsp grnd cloves
- 1/8 tsp salt
- 1/2 c. whole lowfat milk
- 1 c. sugar
- 3 lrg Large eggs
- 1 tsp vanilla extract
- 1 tsp grated orange peel
- Â Â Powdered sugar
- 1 pkt cream cheese - (8 ounce) room temperature
- 3/4 c. unsalted butter - (1 1/2 sticks) room temperature
- 1/4 c. fresh orange juice
- 1 Tbsp. grated orange peel
- 2 tsp vanilla extract
- 4 c. powdered sugar
Directions
- For Glazed Orange Peel: Using vegetable peeler, remove rind from oranges in strips. Cut rind into matchstick-size strips. Place strips in small saucepan; cover with water. Bring to boil. Drain; rinse with cool water. Drain. Combine 2/3 c. water, sugar, and vinegar in medium saucepan. Bring to simmer, stirring to dissolve sugar. Add in orange strips; simmer till translucent/soft, about 10 min. Drain. Cold on sheet of foil. (Can be made 1 week ahead. Cover and chill.)
- For Cake: Preheat oven to 375 degrees. Butter 15- by 10- by 1-inch jelly-roll pan. Line bottom of pan with parchment paper; butter parchment. Whisk first 6 ingredients in medium bowl to blend.
- Heat lowfat milk in medium saucepan over medium heat to 150 degrees. Using electric mixer, beat sugar and Large eggs in large bowl till fluffy, about 4 min. Beat in vanilla and grated orange peel. Beat in flour mix till just blended. Gradually beat in hot lowfat milk. Pour batter into pan.
- Bake cake till tester inserted into center comes out clean, about 10 min. Spread kitchen towel on work surface; cover with parchment. Sprinkle parchment lightly with powdered sugar. Run knife around edge of pan to loosen cake. Invert warm cake onto parchment. Peel parchment off top of cake. Starting at 1 long side and using towel as aid, gently roll up cake jelly-roll style. Cold.
- For Frosting: Using electric mixer, beat first 5 ingredients in large bowl till smooth. Gradually add in powdered sugar, beating till smooth. Cover and refrigeratetill hard but spreadable, about 45 min.
- Unroll cake; remove second sheet of parchment. Spread scant 2 c. frosting over cake; starting at 1 long side, roll up jelly-roll style. Place cake, seam-side down, on platter.
- Starting 1 inch in from end of cake, turn knife on sharp diagonal and cut to remove one 3-inch-long triangular piece of cake. Spread 1 Tbsp. frosting on cut side of cake piece. Attach frosted side of cake piece to side of cake near end.
- Spread remaining frosting over top and sides of cake and cake piece. Using tines of fork, draw circles on cake ends to resemble tree rings. Draw fork along length of cake to create bark design. Cover and refrigerateovernight. (Can be made 1 day ahead. Keep chilled. Let stand 2 hrs at room temperature before continuing.) Sprinkle log with glazed orange peel strips.
- This recipe yields 12 servings.
- Description: "California orange groves inspired this version of the cake shaped like a Yule log."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 12 servings | |
| Calories 426 | |
| Calories from Fat 117 | 27% |
| Total Fat 13.23g | 17% |
| Saturated Fat 7.89g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 154mg | 6% |
| Potassium 64mg | 2% |
| Total Carbs 75.35g | 20% |
| Dietary Fiber 0.4g | 1% |
| Sugars 65.42g | 44% |
| Protein 3.0g | 5% |
