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Fluffy Orange Cake Recipe with homemade Orange Curd! I like to call this my Orange Creamsicle Cake :) It's simply delicious! My Cake Playlist: https://www.youtube.com/playlist?list=PL_aGFPCYLE0pkf79Zcfxxlod2MGBcM3WZ Learn how to properly frost cakes: https://www.youtube.com/watch?v=uDEZ6tY63iA&index=14&t=12s&list=PL_aGFPCYLE0pkf79Zcfxxlod2MGBcM3WZ Find me also on: Facebook: https://www.facebook.com/emmasgoodies Twitter: https://twitter.com/emfontanella Instagram: http://instagram.com/emmafontanella ♥ - 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: https://www.youtube.com/watch?v=Zr2_ql9GYzw&t=12s Mascarpone Whipped Cream: https://www.youtube.com/watch?v=471-6OoR_RE ________________________________________ 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: https://www.youtube.com/watch?v=Zr2_ql9GYzw&t=12s Mascarpone Whipped Cream: https://www.youtube.com/watch?v=471-6OoR_RE Enjoy! ♥
망고와 어울리는 초콜릿을 넣어 레이어가 예쁜 노오븐 망고 치즈케이크를 만들었어요~ ▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽ 더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below. 망고와 어울리는 초콜릿을 넣어 레이어가 예쁜 노오븐 망고 치즈케이크를 만들었어요~ 크러스트는 풍미가 좋은 로투스 쿠키를 사용했는데 망고와 잘 어울리는 것 같아요~^^ 반복하여 굳히는게 조금 번거롭고 시간이 걸리지만 단면의 레이어가 예뻐서 만족스럽더라구요~~ 윗층에 망고 과육과 퓌레를 섞어 굳혀 마무리했는데 이 부분이 먹음직스러워 보이고 케이크에 포인트가 되는 것 같아요~ 망고와 초콜릿의 조합은 처음인데 색감도 잘 어울리고 고급스러운 느낌이 나는 것 같아요~ 즐겁게 시청하세요~♬ Enjoy~ ----------------------------------------------------------------- ▶틀 사이즈 Mold size : 15cm x 7cm ▶재료 _ 망고 퓌레 _ 망고 250g 설탕 50g 레몬즙 5g _ 초콜릿 무스 _ 다크초콜릿 50g 생크림 15g 판젤라틴 1g 50% 휘핑한 생크림 50g _ 망고 무스 _ 따뜻한 망고퓌레 80g 판젤라틴 2g 50% 휘핑한 생크림 30g _ 크러스트 _ 부순 로투스 80g 녹인 무염버터 25g _ 망고 치즈케이크 _ 크림치즈 150g 슈가파우더 15g 플레인 요거트 30g 바닐라익스트랙 2g 망고퓌레 120g 판젤라틴 4g 50% 정도 휘핑한 생크림 150g _ 장식 _ 따뜻한 망고퓌레 30g 따뜻한 물 30g 판젤라틴 2g 망고 60g ▶레시피 1. 망고와 설탕을 냄비에 넣고 저으며 끓이다가 레몬즙을 넣고 조금 더 끓인 뒤 식히고 믹서기에 곱게 갈아 망고 퓌레를 만든다. 2. 다크초콜릿과 생크림을 전자레인지에 20초 정도 돌려 녹이고 50% 정도 휘핑한 생크림에 넣고 섞은 뒤 12cm 틀에 붓고 냉장실에서 30분 정도 굳힌다. 3. 따뜻한 망고퓌레에 찬물에 10분정도 불린 판젤라틴을 넣고 섞고 50% 정도 휘핑한 생크림에 넣고 섞은 뒤 굳은 초콜릿 무스 위에 붓고 냉장실에서 1시간 정도 굳힌다. 4. 부순 로투스와 녹인 무염버터를 섞은 뒤 15cm 틀에 넣고 꾹꾹 눌러 깔고 냉장실에 넣어 둔다. 5. 크림치즈를 부드럽게 풀고 슈가파우더, 플레인 요거트, 바닐라익스트랙을 넣고 섞은 뒤 망고퓌레를 넣고 섞는다. 6. 녹인 판젤라틴을 넣고 섞은 뒤 50% 정도 휘핑한 생크림을 넣고 섞는다. 7. 15cm 틀에 치즈케이크 반죽을 조금 넣고 평평히하고 냉장실에서 30분 정도 굳힌 뒤 굳은 무스 위에 12cm 틀에 굳힌 초콜릿, 망고 무스를 올리고 틀을 제거한다. 8. 치즈 케이크 반죽을 붓고 평평히한 뒤 냉장실에서 1시간 정도 굳힌다. 9. 따뜻한 망고퓌레, 따뜻한 물을 섞은 뒤 불린 판젤라틴을 넣고 섞고 망고 과육을 넣고 섞는다. 10. 굳은 치즈케이크 위에 12cm 틀을 살짝 올리고 틀 안에 (9)를 넣고 냉장실에서 30분 정도 굳힌 뒤 12cm 틀을 제거 하고 옆부분에 치즈케이크 반죽을 넣고 냉장실에서 1시간 정도 굳힌다. ▶Ingredients _ Mango puree _ 250g Mango 50g Sugar 5g Lemon juice _ Chocolate mousse _ 50g Dark chocolate 15g Whipping cream 1g Gelatin sheet (or Powdered gelatin) 50g Whipped cream (whipped 50%) _ Mango mousse _ 80g Warm mango puree 2g Gelatin sheet (or Powdered gelatin) 30g Whipped cream (whipped 50%) _ Crust _ 80g Crushed Lotus Cookies 25g Melted unsalted butter _ Mango Cheesecake _ 150g Cream cheese 15g Powdered sugar 30g Plain Yogurt 2g Vanilla extract 120g Mango puree 4g Gelatin sheet (or 3g Powdered gelatin) 150g Whipped cream (whipped 50%) _ Decoration _ 30g Warm mango puree 30g Warm water 2g Gelatin sheet (or Powdered gelatin) 60g Mango ---------------------------------------------------------------- 시청해주셔서 감사합니다~♥ Thank you for watching~ ----------------------------------------------------------------- ▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~ 이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다. My video is only uploaded to YouTube and Naver TV. Unauthorized theft of this video or 2nd edit and reupload is prohibited.
Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :) Ingredients: 250g (1 cup) unsalted butter (you will see the g on the packaging) 200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter) 5 eggs 230g (1 3/4 cups) cake flour or all-purpose flour 1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda) 50g (1/3 cup) milk 1 tsp vanilla extract Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan. Instructions: 1. Preheat over at 320°F / 160°C. 2. Sift the flour and baking powder. Set aside. 3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes. 4. Add in the eggs, one by one. Mix until the yellow eggs disappear. 5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake. 6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes. 7. Pour the batter into the baking pan. Bake at 350°F / 160°C for 55-60 minutes. 8. Test the cake using the cake test. 9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake. *Note: Feel free to use a hand mixer, if you don't not have a large mixer. Music: Author: NICOLAI HEIDLAS Title: Never Give Up Follow me at: Facebook: https://www.facebook.com/gracioustreatz/ Instagram: @gracioustreatz Twitter: @gracioustreatz Google+: @gracioustreatz
Achieve the PERFECT BUTTERCREAM CAKE finish, smooth straight sides, razor sharp edges and a flawless finish EVERY TIME with this step-by-step HOW TO tutorial. You'll be stacking and smoothing cakes like a pro in no time! My Perfect Swiss Buttercream Recipe: https://sugarsugarcakes.com.au/tutorials/swiss-meringue-recipe/ My Ultimate Vanilla Butter Cake Recipe: https://sugarsugarcakes.com.au/tutorials/vanilla-butter-cake-recipe/ SUBSCRIBE & TURN ON NOTIFICATIONS: https://www.youtube.com/channel/UCdL26VtU7pOZ3eD4AXmCpig?sub_confirmation=1 FOLLOW ME ON: FACEBOOK for more yummy inspo & tips: https://www.facebook.com/sugarsugar.designercakes/ INSTAGRAM for heaps of cakie pics & goodies: https://www.instagram.com/sugarsugarcakeschool/ WEBSITE for more awesome free cake tutorials & resources: https://sugarcakeschool.com/
Watch this video to learn how to make orange creamsicle cupcakes topped with lightly toasted meringue frosting. This is perfect for orange creamsicle lovers! MUSIC: Josh Woodward SOCIAL MEDIA: https://instagram.com/rachelrepublic/ EMAIL (business inquiries only): email@example.com
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
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.