Orange Icebox Cake Recipes

ORANGE ICEBOX CAKE

Steps:

• Combine sugar and water, bring to a boil and cook until it thickens to a syrup.
• Dissolve gelatin in 1 cup of water, stir into syrup and cool.
• Stir fruit and juices into the cooled mixture.
• Add marshmallows and 1 pint of cream to a chilled bowl, beat until soft peaks form.
• Fold whipped cream and pecans into fruit mixture.
• Line a large angel food or tube pan with waxed paper.
• Line the prepared pan with lady fingers, spoon in the fruit cream mixture, cover and chill 4-5 hours or overnight.
• To serve, unmold the cake on a serving plate, frost with whipped cream and sprinkle with coconut.

ORANGE ICEBOX CAKE

Steps:

• Beat egg yolks in the top of a double boiler.
• Blend sugar, peel and corn starch; add to egg yolks.
• Stir in orange juice.
• Cook over boiling water, stirring constantly, until thick.
• Allow mixture to cool.
• Beat egg whites and cream TOGETHER until soft peaks form.
• Fold into cooled orange mixture Slice cake into two layers.
• Place bottom layer on large serving plate.
• Spread 1/2 of the custard onto the bottom layer.
• Place the other layer on top of the custard and top with remaining custard.
• Refrigerate overnight.
• While cake is chilling, some custard may"escape" from the middle- just spoon in back on the top.

ICEBOX CAKE WITH ORANGE-CARAMEL CREAM

Steps:

• Remove the zest from 2 oranges in strips with a vegetable peeler and finely grate 1 teaspoon zest from the third orange; juice all 3 oranges. Combine the sugar and strips of zest in a skillet and cook over medium heat, undisturbed, until the sugar melts. Swirl the pan and continue cooking, swirling, until dark amber, about 4 minutes. Immediately stir in the orange juice and cook at a rapid simmer until reduced by half, about 15 minutes. Add 1/2 cup cream; simmer until incorporated, about 5 minutes. Remove from the heat; stir in the vanilla. Remove the strips of zest with a slotted spoon and set aside for topping. Let the caramel sauce cool to room temperature, about 45 minutes.
• Transfer about two-thirds of the cooled caramel sauce to a medium bowl. In a separate bowl, beat the remaining 2 1/2 cups cream with a mixer until very soft peaks form (do not overbeat). Stir the grated orange zest and 1 cup of the whipped cream into the bowl with the caramel sauce, then fold in the remaining whipped cream.
• Line an 8-inch springform pan with plastic wrap. Lay 6 cookies in the pan. Spread 1/2 cup caramel whipped cream on top, then drizzle with 2 teaspoons of the reserved caramel sauce. Repeat to make about 7 more layers of cookies, caramel whipped cream and caramel sauce, ending with a layer of caramel whipped cream.
• Cover the cake with plastic wrap; chill at least 6 hours or overnight. Uncover, invert onto a plate and remove the pan and plastic wrap. Top with the candied orange zest.