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Ingredientes
- Vegetable cooking spray
- 2 1/2 c. Sifted cake flour
- 2 1/4 tsp Baking pwdr
- 1/4 tsp Salt
- 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
- 1 1/2 c. Fresh orange juice, divided
- 3/4 c. Dry whole apricots, (3 ounces)
- 3/4 c. Sugar
- 2 1/2 Tbsp. Cornstarch
- 2 tsp Margarine
- 2 1/2 Tbsp. Fresh lemon juice
- 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
Direcciones
- INSTRUCTIONS FOR BASIC CAKE RECIPE: Coat bottoms of 2 (8- or possibly 9- inch) round cake pans 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 into prepared pans.
- Bake at 375 degrees for 20 min or possibly till a wooden pick inserted in center comes out clean. Let cold in pans 10 min on a wire rack. Loosen cake from sides of pans, using a narrow metal spatula, and turn out onto wire rack. Peel off wax paper, and let cold completely.
- Slice cake layers in half horizontally. Place one layer, cut side up, on a serving plate. Spread 2/3 c. Apricot-Orange Filling over cake to within 1/2 inch of edge. Repeat procedure with remaining cake layers and filling.
- Frost sides and top of cake with Buttercream Frosting.
- Yield: 20 servings
- (serving size: 1 slice).
- INSTRUCTIONS FOR APRICOT-ORANGE FILLLING: Combine 3/4 c. orange juice and apricots in a nonaluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 min or possibly till apricots are tender. Spoon into a blender or possibly food processor, and process till smooth.
- Combine sugar and cornstarch in a saucepan. Gradually add in remaining 3/4 c. orange juice, stirring with a wire whisk till well-blended. Add in the margarine; bring to a boil over medium heat, and cook 1 minute or possibly till thickened, stirring constantly. Remove from heat; add in apricot mix and lemon juice. Pour into a bowl; cover and refrigerate4 hrs.
- INSTRUCTIONS FOR BUTTERCREAM FROSTING: Cream margarine and cream cheese at medium speed of a mixer till light and fluffy. Add in vanilla and salt; beat well. Gradually add in sugar and lowfat milk, beating at low speed. Increase speed to high, and beat till well-blended and spreadable.
- Yield: 2 c..
- NOTES : If you're not staging a wedding, you can make a four-layer cake for birthdays and other special occasions with this recipe. It uses the same cake and frosting recipes as the wedding cake but contains a different apricot filing which's simpler to make.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 12 servings | |
| Calories 524 | |
| Calories from Fat 101 | 19% |
| Total Fat 11.5g | 14% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 1.17g | |
| Cholesterol 3mg | 1% |
| Sodium 375mg | 16% |
| Potassium 132mg | 4% |
| Total Carbs 103.71g | 28% |
| Dietary Fiber 0.9g | 3% |
| Sugars 78.17g | 52% |
| Protein 2.94g | 5% |
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