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Receta Special Occasion Orange Layer Cake
by Global Cookbook

Special Occasion Orange Layer Cake
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Frost sides and top of cake with Buttercream Frosting.
  7. Yield: 20 servings
  8. (serving size: 1 slice).
  9. 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.
  10. 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.
  11. 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.
  12. Yield: 2 c..
  13. 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.