The best delicious Heavenly Orange Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Heavenly Orange Cake recipe today!
Hello my friends, this Heavenly Orange Cake recipe will not disappoint, I promise! Made with simple ingredients, our Heavenly Orange Cake is amazingly delicious, and addictive, everyone will be asking for more Heavenly Orange Cake.
What Makes This Heavenly Orange Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Heavenly Orange Cake.
Ready to make this Heavenly Orange Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-ORANGE CREAM-
1 c Nonfat cottage cheese
1 c Nonfat vanilla yogurt
1/3 c Orange-juice concentrate
–CAKE–
3/4 c Sifted unbleached flour
1/4 c Sifted whole-wheat pastry
-flour
12 Egg whites; at room
-temperature
1 ts Cream of tartar
1 1/2 ts Orange extract
1/2 c Honey
2 c Orange sections
1 c Sweet cherries; pitted
It is heavenly, especially with the fat and calories cut. This light and
fluffy version lets you have your cake and eat it too. We made this dessert
heavenly by:
* omitting the shortening in the cake * replacing the eggs with egg whites
* replacing 1/2 cup shortening and 1/2 cup butter with nonfat cottage
cheese and nonfat yogurt * omitting the nuts
TO MAKE THE ORANGE CREAM: In a food processor puree the cottage cheese
until completely smooth (about 4 minutes; stop frequently to scrape down
the sides of the container). Transfer to a small bowl. Lightly whisk in the
yogurt and orange-juice concentrate. Chill.
TO MAKE THE CAKE: Sift the unbleached flour and pastry flour together.
Return the flour to the sifter. In a 5- or 6-quart bowl beat the egg whites
until bubbly. Add the cream of tartar and orange extract. Beat on medium
speed until the whites form soft peaks. Gradually beat in the honey until
the whites are stiff. Sift about 1/4 cup of the flour over the whites.
Carefully fold it in with a large spatula. Repeat until the flour has been
incorporated. Spoon the batter into an ungreased 9- or 10-inch tube pan
with removable bottom. Level the top with a spatula. Bake at 325 degrees
for 40 to 50 minutes, or until the top is golden and springs back when
lightly touched. Invert the pan onto a wire rack and let the cake cool for
1 hour. To remove the cake from the pan, run a thin knife around the
outside edges. Remove the outer portion of the pan. Run a thin knife around
the center tube and also around the bottom of the cake. Slice the cake and
serve with the orange cream, oranges and cherries.
Makes 10 servings.
CHEF’S NOTES:
DO FIRST: Separate the eggs and let the whites come to room temperature.
Make sure no traces of yolk are mixed in with the whites or they won’t beat
up properly. If any specks of yolk accidentally fall in, dab them up with a
piece of eggshell or a piece of bread.
VARIATIONS: Flavor the cake with another extract, such as almond, cherry,
maple, peppermint or black walnut. Serve with other fruit, such as
raspberries, blueberries, peaches or strawberries.
Yields
10 Servings
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