Orange Cake | Tasty Recipes

author Delicious Food   9 month ago

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Ube Dream Cake - mysweetambitions

Hi guys today I will be sharing how to make Ube Dream Cake my own version. this is a lenght process and have allot of ingreients but the end result is so worth it For the Ube Halaya you can buy or make it 1 can (375 ml) evap milk 1 can (400 ml) coconut cream or coconut milk 1 tsp ube extract 1 cup sugar 2-3 drops of food colouring( optional) For the Ube Pudding 3 eggyolks 2 cups milk 1/2 cup cream 1/3 cup +2 tbsp sugar 1 1/2 tsp ube extract 3 tbsp corn flour or cornstarch 1 1/2 tbsp butter 1/2 tsp salt For the Cake 2 1/2 cup cake flour 3 tsp baking powder 1/2 tsp salt 3/4 cup sugar 1/2 cup + 2tbsp oil 7 egg yolk 1 cup water 1 1/2 tsp ube extract For the Meringue 7 egg whites 3/4 cup sugar 1/2 tsp cream of tartar For the Cream 600 ml whipping cream 1 tsp vanilla 1/2 cup icing sugar Link for Chcolate Dream Cake: Mango Dream Cake


August 14th is.... NATIONAL CREAMSICLE DAY!! Deronda demonstrates how to make an ORANGE CREAMSICLE CAKE to celebrate!! Fast & easy to make, yet delicious to eat!! Don't past up this recipe even if it's not NATIONAL CREAMSICLE DAY!! ORANGE DREAMSICLE CAKE is perfect for any occasion or day of the year!! Click on SHOW MORE below for recipe... ORANGE DREAMSICLE CAKE 1 (18 oz) box Duncan Hines Orange Supreme (or other brand) 1 (3 oz) box Orange Jello 1 1/4 cups water TOPPING 1 (8 oz) container of Cool Whip 1 (3 oz) box vanilla instant pudding mix 1 1/2 cups cold milk 1 teaspoon orange extract (optional) 1 teaspoon vanilla extract (optional) 1. Bake cake, in a 13" by 9" pan, according to back of box directions. Cool cake, on a cooling rack, until cake is completely cool (about 1 hours). Set aside. 2. Mix orange jello with 3/4 cup of boiling water. Whisk until jello is dissolved. Whisk in an additional 1/2 cup of cold water. 3. Make holes in top of cooled cake with a skewer or knife. Slowly pour orange jello into cake holes. Cover and refrigerate for 2 hours or overnight. 4. In a large bowl add vanilla instant pudding. Whisk in cold milk for 1 minute. Add orange extract and/or vanilla extract, optional. Whisk an additional 1 minute or until thickened. Fold in Cool Whip until well blended. 5. Add Cool Whip Mixture topping to cooled cake and spread evenly from corner to corner. 6. Keep cake cool until ready to serve!! ENJOY!! ENJOY!! -Deronda :) Music by.... Kevin MacLeon (

Orange Creamsicle Cake - Super Fluffy Orange Cake Recipe

Fluffy Orange Cake Recipe with homemade Orange Curd! I like to call this my Orange Creamsicle Cake :) It's simply delicious! My Cake Playlist: Learn how to properly frost cakes: Find me also on: Facebook: Twitter: Instagram: ♥ - P.O. Box info - Emma Fontanella Via di Tor Vergata, 257 00133 Roma Italia Ingredients for the cake in grams: - 110 gr Softened Butter - 40 gr Coconut Oil - 160 gr Sugar - Zest of 3 Oranges - 3 Eggs - 270 gr All Purpose Flour - 3 tsp Baking Powder - 120 gr Orange/Lemon yogurt - 60 gr Milk - 1/2 tsp Salt Ingredients for the Curd: - 3 Whole Eggs - 2 Egg Yolks - 80 grams Sugar - 140 grams Fresh Orange Juice + 1 tbsp Lemon Juice - The zest of 1 big Orange - 80 grams of Butter - 15 gr Corn Starch For this cake you can either make my vanilla buttercream or my mascarpone whipped cream frosting. Both go really nicely with this cake. Buttercream: Mascarpone Whipped Cream: ________________________________________ Ingredients in cups: - 1 stick of Butter - 3 Tbsp Coconut Oil - 3/4 cups Sugar - Zest of 3 Oranges - 3 Eggs - 1 3/4 cups Flour - 3 tsp Baking Powder - 1/2 cup Orange/Lemon Yogurt - 1/4 cup Milk - 1/2 tsp Salt Curd recipe in cups: - 3 Whole Eggs - 2 Egg Yolks - 1/4 cup + 2 tbsp Sugar - 1/2 cup + 2 tbsp Orange Juice + 1 tbsp Lemon Juice - The zestof 1 big Orange - 2/3 stick of Butter - 1½ tbsp Corn Starch For this cake you can either make my vanilla buttercream or my mascarpone whipped cream frosting. Both go really nicely with this cake. Buttercream: Mascarpone Whipped Cream: Enjoy! ♥

Mandarin Orange Raindrop Cake 丸ごとみかんゼリー あるいはミカン入り水信玄餅

We made a jelly that has whole mandarin oranges trapped in it. This video shows a scene showing parboiling in order to make peeling citrus rinds easier, a scene showing boiling in order to remove the thin skin of the mandarin orange, a scene about making the jelly, and a stove-top scene, in succession. The editing is chaotic. This video may cause those watching to become disorderly as well. The finished jelly is very pretty, so please take a look at it. If you do not have a spherical mold, you can have fun making a hemisphere in a round bowl too. The mandarin oranges expand when they are boiled, so a big mold is recommended. *Recipe* Life hack for smoothly peeling citrus fruits 1. Boil water in a pot. 2. Add the mandarin oranges. 3. Turn off the stove, and put a lid on the pot for 5 minutes. 4. Remove the fruit and put it into cold water. 5. When the mandarin oranges are cool enough to touch, peel them from the top towards the bottom. Life hack for peeling the thin skin of a mandarin orange 1. Boil water in a pot. (1L this time) 2. Add 1 teaspoon (7g) of baking soda for 1L of water. 3. Put the peeled mandarin oranges into the pot. 4. When the skin dissolves, remove the fruit and put it into cold water. If you boil it too much, the segments will come apart, so be careful. 5. Submerge the mandarin oranges in cold water for 10 minutes. 6. Rinse with water. How to make the jelly 1. Add 5g of agar (This homemade cake recipe uses agar, a jelly ingredient that comes from seaweed) into a pot. 2. Add 30g of sugar, and mix well. 3. Slowly add 250ml of water while mixing. 4. After it is all dissolved, apply heat. 5. When it comes to a rapid boil, turn off the heat. 6. Place a peeled mandarin orange into a mold 7. Pour step 5 into step 6. 8. Let cool in the refrigerator. it will get hard after about 30 minutes, but it is more delicious if it is completely chilled. 9. Our family makes a jelly like this for our New Year's celebrations, so everyone eats it while saying "it's just like New Year's!" Mandarin orange jelly is the best. 丸ごとのみかんを閉じ込めたゼリー作りました。今回の動画、柑橘類の皮を剥きやすくするために茹でるシーン、みかんの薄皮を取るために茹でるシーン、ゼリーを作るシーンとコンロ上での場面の連続。編集していて混乱。見る方も混乱するのではと心配な動画です。できあがったゼリーはとてもキレイなのでご覧ください。球体の型がない場合は、丸っこい器で半球状に作っても楽しめると思います。みかんは茹でると膨らむので、型選びは大きめがオススメです。 *レシピ* 柑橘系の皮をスルリと剥けるようにする裏ワザ 1.鍋に湯を沸かす。 2.みかんを入れる。 3.火を止め、フタをして5分待つ。 4.冷水に取る。 5.みかんが触れるくらいに冷めたら、上部分から下に向かって皮を剥く。 みかんの薄皮を取る裏ワザ 1.鍋に湯を沸かす。(今回は1L) 2.1Lに対して小さじ 1(7g)の重曹を入れる。 3.皮を剥いたみかんを入れる。 4.皮が溶けてきたら冷水に取る。茹で過ぎると房がバラけてくるので注意。 5.冷水に浸し、10分置く。 6.水ですすぐ。 ゼリーを作ります 1.鍋にアガー(今回は共立食品のホームメイドケーキ 海藻から生まれたゼリーの素 アガーを使いました)を5gを入れる。 2.砂糖 30gを入れ、よく混ぜる。 3.水 250mlを少しずつ混ぜながら加える。 4.完全に溶けたら、火にかける。 5.沸騰したら火を止める。 6.型に薄皮を剥いたみかんを入れる。 7.6に5を注ぐ。 8.冷蔵庫で 冷やす。30分ほどで固まるが、冷たく冷やすとおいしい。 9.我が家ではこれと似たようなゼリーをお正月に作るので、家族みんなに「お正月みたいだね」と言われながら食べる。みかんゼリー、旨し。 #Orange #RaindropCake #MizuShingenmochi #Recipe #ASMR #oddlysatisfying #relaxing #soothing #therapeutic #Japan #みかん #まるごと #水信玄餅 #アガー #ゼリー #音フェチ

Soft and Moist Orange Cake with Orange Glaze by Cooking with Manuela

A soft and moist cake with a sweet, slightly tangy, strong orange aroma. Even more flavorful when drizzled with a delicious and fresh orange glaze. Read more about this recipe: Ingredients: to make a 9 inches (23 cm) cake 6 oz (165 gr) of unsalted butter, melted 2 oranges (zest and juice) 1 lemon (zest) 1 cup (200 gr) of sugar 4 large eggs 1 teaspoon of vanilla extract 1 pinch of salt 1.5 cups (225 gr) of all-purpose flour 2 teaspoons (6 gr) of baking powder for the glaze: 1 orange (juice) 1/4 cup (30 gr) of powdered sugar

Orange creamsicle cake? More like dreamsicle cake! Look at that beauty!
For the vanilla cake layer:

2 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3 large eggs

2 teaspoons vanilla extract

3/4 cup butter, softened at room temperature

1 1/2 cups sugar

1 cup buttermilk

For the orange curd:

6 large egg yolks

3/4 cup sugar

Zest of 1 navel orange

1/4 cup fresh squeezed orange juice

1/2 teaspoon salt

1/2 cup butter, cubed and chilled in the fridge

For the creamsicle layer:

2 cups cream cheese, softened at room temperature

1 (14-ounce) can sweetened condensed milk

Zest and juice of 1 navel orange

2 teaspoons vanilla extract

To assemble:

1 cup whipped cream

Candied orange zest

Make the vanilla cake: Preheat the oven to 350 degrees. Line a 9-inch cake pan with baking spray and parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, whisk together eggs and vanilla.

In a large bowl, cream butter and sugar. Add egg mixture. Alternate adding in the flour mixture and the buttermilk until completely combined. Pour batter into the prepared pan, and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Set aside to cool.

Make the curd: In a medium saucepan, combine yolks, sugar, zest and juice . Cook over medium-high heat, stirring constantly, until thickened, approximately 7 to 8 minutes. Remove from heat. Stir in butter and salt and transfer to a heat-proof bowl. Refrigerate up to 2 hours to chill completely. Once cooled, poke holes in the cooled cake and pour into cake pan. Set in the fridge to cool.

Make the creamsicle: In a large bowl, beat cream cheese until smooth. Stir in sweetened condensed milk, orange zest, juice, and vanilla. Remove one-third of the mixture and pour into prepared pan with curd. Place in the freezer until set, approximately 3 hours. Add orange juice and zest to remaining batter and pour over vanilla layer. Return to freezer and allow to set for up to 3 hours.

Assemble the cake: Using a piping bag fitted with a star tip, top the creamsicle layer with several dollops of whipped cream. Top with orange zest and serve. Cake will keep up 5 days covered in the fridge.

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