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Orange Cake

Miss Clawdy,
No need to apologize. I understand busy. I am presently a Professional Organizer and Home Stager but my previous business was as an event planner and caterer. During that time I edited a cookbook for the Mystic Seaport here in Mystic, CT entitled "Moveable Feasts." I have always had a great love for cooking and entertaining and eventually took it on the road. The orange cake I sent you makes a beautiful presentation to any special event. It takes a bit of time to prepare the organges and cook them in the sugar syrup but it is well worth the time. The flavors, texture and visual appeal are extraordinary.
Enjoy!
ginger

Oct 29, 2011
gsmyle in Home Cooking

Orange Cake

SUNSHINE842
Your recipe sounds wonderful. I shall give it a try since I presently have all ingredients.
thanks
ginger

Aug 14, 2011
gsmyle in Home Cooking

Orange Cake

missclawdy, As promised, here is the Fresh Orange Cake recipe with photo. (Not sure if you saw 2010 posting)
ENJOY! ginger

FRESH ORANGE CAKE

CANDIED ORANGES:
2 medium seedless oranges, scrubbed
3 cups water
3 cups sugar

CAKE:
3 cups sifted cake flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 medium seedless orange, scrubbed and cut into eighths
2 cups sugar
2 large eggs, separated
1 cup buttermilk
¼ cup canola oil
1 tsp. vanilla extract
2 large egg whites
Fresh mint sprigs for garnish

TO MAKE CANDIED ORANGES:
1.Cut oranges into paper-thin slices.
2.In a wide pan, mix water and sugar. Bring to a simmer over low heat, stirring to dissolve sugar. Add orange slices and poach, keeping syrup at a bare simmer and ladling it over oranges occasionally, until skins are translucent, 1½ to 2 hours (handle gently to avoid tearing). Carefully transfer oranges to a sheet of wax paper; let cool. Reserve about ½ cup syrup. (The candied oranges will keep, covered, for up to 2 days.)

TO MAKE CAKE:
1.Preheat oven to 350ºF. Lightly oil a 10-inch angel food cake pan or coat it with nonstick spray. Line the bottom with parchment paper.
2.In a medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
3.In a food processor, pulse orange until finely chopped. Add 1½ cups sugar; process until smooth. Add 2 egg yolks, buttermilk, oil and vanilla; pulse to combine. Transfer to a large bowl.
4.In a clean bowl, beat 4 egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually sprinkle in remaining ½ cup sugar, beating until stiff and glossy.
5.In 2 additions, add dry ingredients to orange mixture, folding with a whisk until just blended. Whisk one-quarter of the beaten whites into the batter. With a rubber spatula, fold in remaining whites. Scrape batter into prepared pan and smooth the top. Tap the pan on the counter to release air bubbles.
6.Bake cake for 55 to 65 minutes, or until a skewer inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert cake onto rack. Remove paper and let cool completely.
7.Place cake on a platter and brush with reserved ½ cup orange syrup. Arrange candied orange slices on top and garnish with mint sprigs.

MAKES 16 SERVINGS. 245 calories per serving: 4 grams protein, 4 grams fat (0.5 saturated fat), 50 grams carbohydrate, 145 mg sodium, 27 mg cholesterol, 1 gram fiber

Permalink | Reply

By gsmyle on May 21, 2010 06:06PM

Aug 14, 2011
gsmyle in Home Cooking

Orange Cake

Hello Sweetreat,
I used the organge slices called for on top of the cake but you can make an orange icing or glaze by mixing orange juice with sifted confectionars sugar mixed together and thin enough to pour over the cake. Or, if you would prefer a frosting, you can use a cream cheese frosting or any other frosting you have used and just add some orange juice and orange rind to any existing plain recipe.
Hope this helps.
ginger

Aug 13, 2011
gsmyle in Home Cooking

Orange Cake

Lisbet,
Tried your cake last week and it was delicious!!! I didn't use your frosting recipe. I just used an orange glaze and it was a big hit!
thanks
ginger

Jun 13, 2010
gsmyle in Home Cooking

ORANGE CAKE?

I replied to a missclawdy on May 20, 2010 with my Fresh Orange Cake which I've been making since 1998 but when I just did a search, I didnt find it my own recipe or response. The recipe was in the May/June 1998 issue of Eating Well. Recently, I made mini bundt cakes and did not top it with the orange slices; however, I did follow the directions for the candied oranges in order to brush the orange flavored sugar syrup on top of each little cake. I've attached a photo of the cake from the magazine. Hope it works well for you. It's a real show stopper.
FRESH ORANGE CAKE

CANDIED ORANGES:
2 medium seedless oranges, scrubbed
3 cups water
3 cups sugar

CAKE:
3 cups sifted cake flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 medium seedless orange, scrubbed and cut into eighths
2 cups sugar
2 large eggs, separated
1 cup buttermilk
¼ cup canola oil
1 tsp. vanilla extract
2 large egg whites
Fresh mint sprigs for garnish

TO MAKE CANDIED ORANGES:
1.Cut oranges into paper-thin slices.
2.In a wide pan, mix water and sugar. Bring to a simmer over low heat, stirring to dissolve sugar. Add orange slices and poach, keeping syrup at a bare simmer and ladling it over oranges occasionally, until skins are translucent, 1½ to 2 hours (handle gently to avoid tearing). Carefully transfer oranges to a sheet of wax paper; let cool. Reserve about ½ cup syrup. (The candied oranges will keep, covered, for up to 2 days.)

TO MAKE CAKE:
1.Preheat oven to 350ºF. Lightly oil a 10-inch angel food cake pan or coat it with nonstick spray. Line the bottom with parchment paper.
2.In a medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
3.In a food processor, pulse orange until finely chopped. Add 1½ cups sugar; process until smooth. Add 2 egg yolks, buttermilk, oil and vanilla; pulse to combine. Transfer to a large bowl.
4.In a clean bowl, beat 4 egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually sprinkle in remaining ½ cup sugar, beating until stiff and glossy.
5.In 2 additions, add dry ingredients to orange mixture, folding with a whisk until just blended. Whisk one-quarter of the beaten whites into the batter. With a rubber spatula, fold in remaining whites. Scrape batter into prepared pan and smooth the top. Tap the pan on the counter to release air bubbles.
6.Bake cake for 55 to 65 minutes, or until a skewer inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert cake onto rack. Remove paper and let cool completely.
7.Place cake on a platter and brush with reserved ½ cup orange syrup. Arrange candied orange slices on top and garnish with mint sprigs.

MAKES 16 SERVINGS. 245 calories per serving: 4 grams protein, 4 grams fat (0.5 saturated fat), 50 grams carbohydrate, 145 mg sodium, 27 mg cholesterol, 1 gram fiber

Jun 13, 2010
gsmyle in Home Cooking

Orange Cake

missclawdy, As promised, here is the Fresh Orange Cake recipe with photo.
ENJOY! ginger

FRESH ORANGE CAKE

CANDIED ORANGES:
2 medium seedless oranges, scrubbed
3 cups water
3 cups sugar

CAKE:
3 cups sifted cake flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 medium seedless orange, scrubbed and cut into eighths
2 cups sugar
2 large eggs, separated
1 cup buttermilk
¼ cup canola oil
1 tsp. vanilla extract
2 large egg whites
Fresh mint sprigs for garnish

TO MAKE CANDIED ORANGES:
1.Cut oranges into paper-thin slices.
2.In a wide pan, mix water and sugar. Bring to a simmer over low heat, stirring to dissolve sugar. Add orange slices and poach, keeping syrup at a bare simmer and ladling it over oranges occasionally, until skins are translucent, 1½ to 2 hours (handle gently to avoid tearing). Carefully transfer oranges to a sheet of wax paper; let cool. Reserve about ½ cup syrup. (The candied oranges will keep, covered, for up to 2 days.)

TO MAKE CAKE:
1.Preheat oven to 350ºF. Lightly oil a 10-inch angel food cake pan or coat it with nonstick spray. Line the bottom with parchment paper.
2.In a medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
3.In a food processor, pulse orange until finely chopped. Add 1½ cups sugar; process until smooth. Add 2 egg yolks, buttermilk, oil and vanilla; pulse to combine. Transfer to a large bowl.
4.In a clean bowl, beat 4 egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually sprinkle in remaining ½ cup sugar, beating until stiff and glossy.
5.In 2 additions, add dry ingredients to orange mixture, folding with a whisk until just blended. Whisk one-quarter of the beaten whites into the batter. With a rubber spatula, fold in remaining whites. Scrape batter into prepared pan and smooth the top. Tap the pan on the counter to release air bubbles.
6.Bake cake for 55 to 65 minutes, or until a skewer inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Loosen edges and invert cake onto rack. Remove paper and let cool completely.
7.Place cake on a platter and brush with reserved ½ cup orange syrup. Arrange candied orange slices on top and garnish with mint sprigs.

MAKES 16 SERVINGS. 245 calories per serving: 4 grams protein, 4 grams fat (0.5 saturated fat), 50 grams carbohydrate, 145 mg sodium, 27 mg cholesterol, 1 gram fiber

May 21, 2010
gsmyle in Home Cooking

Orange Cake

Oddly enough, I've been searching for the same recipe for two days. My home is on the market and has been staged to sell so the majority of my recipes had been tucked away, including the recipe for which you are seeking. I looked through everything and could not find it so I came on line and still didn't find the same recipe but this is where I found you. Last night I took all my recipe cartons to bed and VOILA!, I found it in the 1998 May/June issue of Eating Well. I've made this cake for showers and birthdays and other events. I will be using this recipe for my garden club's annual luncheon but will bake it in mini bundt pans. Unfortunately, I'm getting ready to go to work and don't have time to scan the photo or type the recipe but I shall get this to you shortly.
I am so happy for both of us!
ginger

May 21, 2010
gsmyle in Home Cooking