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    ORANGE VELVET CAKE


    Source of Recipe


    Recipe Circus member's page

    Recipe Link: http://recipecircus.com/recipes/0_rusty/CAKES/ORANGE_VELVET_CAKE_.html

    List of Ingredients




    CAKE:
    1½ cups cake flour
    ½ cup cornstarch
    2 teaspoons baking powder
    ½ teaspoon salt
    ½ cup butter, softened
    1½ cups sugar
    4 eggs, separated
    ½ teaspoon orange extract
    Grated rind of 1 orange
    ½ cup orange juice
    Orange Glaze (below)
    Orange Buttercream (below)

    ORANGE GLAZE
    ½ cup orange juice
    2 tablespoons sugar
    Grated rind of 1 orange
    1 tablespoon butter
    ORANGE BUTTER CREAM
    ½ cup butter, softened
    1 egg yolk
    Grated rind of ½ orange
    4 to 4½ cups confectioners' sugar
    5 to 6 tablespoons orange juice

    ORANGE BUTTER CREAM
    ½ cup butter, softened
    1 egg yolk
    Grated rind of ½ orange
    4 to 4½ cups confectioners' sugar
    5 to 6 tablespoons orange juice

    Recipe



    Preheat oven to 350°F. Spray 2 9-inch cake pans with non-stick vegetable spray. In a medium bowl, combine flour, cornstarch, baking powder, and salt. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in orange extract and rind. Add flour mixture alternately with orange juice, beating well after each addition. In a medium bowl, beat egg whites until stiff peaks form. Stir 1 cup egg whites into the batter. Gently fold remaining egg whites into the batter. Gently divide batter into prepared cake pans. Bake 30 to 35 minutes or until a tester inserted in the center comes out clean and the top is golden brown and springy to the touch. Cool in pans on a wire rack. With a toothpick, prick holes over the cake. Brush warm Orange Glaze over the cake until glaze is used up. Invert one layer onto a serving plate; spread with about one-third of the Orange Buttercream. Top with remaining layer and frost with remaining Orange Buttercream. Yield: 10 servings.

    Orange Glaze:
    In a small saucepan, combine all ingredients; bring to a boil, stirring constantly.

    Orange Buttercream:
    In a medium bowl, beat butter until light and fluffy. Add egg yolk and orange rind; beat until well blended. Beat in ¼ cup confectioners' sugar until smooth. Add orange juice and confectioners' sugar alternately beating until smooth after each addition.

 

 

 


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