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Posts Tagged ‘Orange (cam)

Cake Ingredients:
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups sugar
1 cup butter, softened
4 large eggs, room temperature
1 tbsp orange zest
2 teaspoons vanilla extract
1/2 cup milk (any kind)
1/2 cup orange juice (fresh, if possible)

Heat oven to 350F and lightly grease a 13×9-inch baking pan (pyrex or metal).
Whisk together flour, baking powder and salt in medium bowl. Set aside.
In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, beating well after each addition.
Combine orange zest, vanilla, milk and orange juice in a measuring cup. Add flour mixture alternately with orange juice mixture to butter mixture in the large mixing bowl, beating well after each addition and ending with an addition of flour.
Pour batter into greased 13×9-inch baking pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely in the pan before frosting.

Frosting:
1 cup butter
approx. 6 cups powdered sugar
1 tsp vanilla extract
1/3 cup orange juice (fresh, if possible)
2 tsp orange zest
1/3 cup raspberry jam

In a large bowl, cream butter until smooth. Gradually beat in half the powdered sugar, followed by the vanilla, orange juice and orange zest. Add in remaining powdered sugar as needed (you might need a bit more if it is extremely humid or hot) until thick, creamy and spreadable.
Remove 1/2 cup of frosting into a small bowl and mix with rapsberry jam.

To frost the cake, divide the sheet in half and trim any uneven edges (such as the round corners, if you used a pyrex pan). Slice off the domed top of the cake to make the layers even. Feel free to eat the scraps while you work.
Place one half of the cake on a serving platter.
Fill a pastry bag with 1 cup of frosting. Pipe a border around the top edge of the cake on the platter. Fill in the top of that piece with the raspberry filling. Place second layer of cake gently on top. Frost sides and bottom with remaining frosting. Pipe borders on the edges of the finished cake, if desired.
Nguồn

6 large eggs, separated plus 1 additional egg white

2 1/4 cups (225 grams) sifted cake flour

1 1/2 cups (300 grams) superfine white (castor) sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (120 ml) vegetable oil or safflower oil

3/4 cup (180 ml) freshly squeezed orange juice (2 – 3 large Navel Oranges)

2 tablespoons (10 grams) orange zest

1 teaspoon pure vanilla extract

3/4 teaspoon cream of tartar

Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.

Orange Zest – The orange outer rind of the orange that contains the fruit’s flavor and perfume.
Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).

In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams)), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 – 2 hours).

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

Can store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.
Nguồn

Ingredients:
(A)
4 egg yolks
75 ml. Orange juice
40 ml. water
85 ml. corn oil
90 gm. sugar
150 gm. Hong Kong flour or Cake flour
3 gm. salt
1 tsp. Baking Powder
1/2 tsp. Orange emulco

(B)
5 egg white
1/8 tsp. Cream of Tartar
100 gm. sugar

Method:

(1) Mix all the ingredients (A) together and stir till smooth.
(2) Whisk egg white with cream of tartar for 1 min. then gradually pour in sugar and whisk till medium-stiff peak.
(3) Fold mixture (1) and (2) together and pour into a 23 cm. tube pan.
(4) Bake at 180c for about 1 hour or till cake is cooked through.
(5) Overturn cake (still in the pan) onto a wire rack and leave it to cool down completely.
(6) Remove cake from tube pan and slice.
(7) Serve.
Nguồn

Ingredients for sponge cake:

3 eggs
60 gm. sugar
65 gm. cake flour – sifted
30 gm. cornoil

Orange Mousse:

3 egg yolks
30 gm. sugar
70 gm. orange juice (freshly squeezed)
10 gm. gelatine powder + 40 gm. water (soaked together)
1/4 tsp. orange emulco or paste
100 gm. Non-dairy whip cream
30 gm. orange liquer (Grand marnier or cointreau)

Decorations:

Cake crumbs or sliced almonds
Some whipped fresh cream
some sliced orange

Method:

(1) For cake: whisk eggs and sugar till thick.
(2) Fold in cake flour and cornoil and pour into an 8″ round cake tin.
(3) Bake at 175C for about 30 to 40 mins or till skewer inserted comes out clean.
(4) Leave cake to cool on wire rack. Slice cake into half horizontally.
(5) For orange mousse: Whisk egg yolks and sugar till thick over a pot of simmering water. Stir in orange emulco and orange juice and stir till well combined.
(6) Add in soaked gelatine mixture and orange liquer. Leave to cool.
(7) Fold in whipped cream.
(8) Place 1 layer of sponge cake into a cake ring. Then pour orange mousse on top and leave to set in the refrigerator.
(9) Remove cake from cake ring and spread whipped fresh cream at the side and pipe the edge border with a star nozzle.
(10) Coat the sides with cake crumbs or sliced almonds and decorate the top with sliced oranges.

Note: If you like, you can use 2 layers of cake then divide the mousse into 2 parts. Place 1 pc of sponge cake into a cake ring, top with orange mousse, then top with another layer of sponge cake and then pour the balance mousse on top and let it set.
Nguồn

Ingredients for sponge cake:

3 eggs
60 gm. sugar
65 gm. cake flour – sifted
30 gm. cornoil

Orange Mousse:

3 egg yolks
30 gm. sugar
70 gm. orange juice (freshly squeezed)
10 gm. gelatine powder + 40 gm. water (soaked together)
1/4 tsp. orange emulco or paste
100 gm. Non-dairy whip cream
30 gm. orange liquer (Grand marnier or cointreau)

Decorations:

Cake crumbs or sliced almonds
Some whipped fresh cream
some sliced orange

Method:

(1) For cake: whisk eggs and sugar till thick.
(2) Fold in cake flour and cornoil and pour into an 8″ round cake tin.
(3) Bake at 175C for about 30 to 40 mins or till skewer inserted comes out clean.
(4) Leave cake to cool on wire rack. Slice cake into half horizontally.
(5) For orange mousse: Whisk egg yolks and sugar till thick over a pot of simmering water. Stir in orange emulco and orange juice and stir till well combined.
(6) Add in soaked gelatine mixture and orange liquer. Leave to cool.
(7) Fold in whipped cream.
(8) Place 1 layer of sponge cake into a cake ring. Then pour orange mousse on top and leave to set in the refrigerator.
(9) Remove cake from cake ring and spread whipped fresh cream at the side and pipe the edge border with a star nozzle.
(10) Coat the sides with cake crumbs or sliced almonds and decorate the top with sliced oranges.

Note: If you like, you can use 2 layers of cake then divide the mousse into 2 parts. Place 1 pc of sponge cake into a cake ring, top with orange mousse, then top with another layer of sponge cake and then pour the balance mousse on top and let it set.
Nguồn