Orange Pudding Cake Filling Recipes

ORANGE PUDDING CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart gratin or other shallow baking dish.
• Finely grate 2 teaspoons zest from 1 orange, then squeeze 1/2 cup juice from oranges.
• Whisk together sugar, flour, and salt in a large bowl.
• Whisk together yolks, milk, butter, zest, orange juice, and lemon juice in a small bowl and add to flour mixture, whisking until just combined.
• Beat egg whites in another large bowl with an electric mixer until they hold soft peaks. Stir about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
• Pour into baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes. Transfer to a rack. Serve warm or at room temperature.

ORANGE CITRUS CAKE FILLING

Steps:

• In a Pyrex or heatproof bowl whisk the eggs very well.
• Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
• Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
• Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
• Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
• Remove pan from heat and add in butter, mixing until melted.
• Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.

ORANGE PUDDING CAKE

Steps:

• Preheat the oven to 325 degrees F. Set a full tea kettle of water over medium-low heat. Spray 4 (1-cup) oven-proof ramekins with nonstick cooking spray.
• Separate the eggs, putting the whites in a slightly larger bowl. Using a hand mixer, whip the egg whites until they hold stiff peaks and set aside. To the yolks, add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the orange zest and juice. Sift in the flour and salt and mix well. Add the milk and stir until combined.
• Fold the whites into the yolk mixture. Divide the batter among the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, about 20 to 22 minutes. Remove the ramekins from the water bath and let cool a bit before serving.

ORANGE PUDDING CAKE

Steps:

• Combine flours, baking powder and cinnamon in an ungreased 9 x 9 inch baking pan (yes, you can mix it right in the pan).
• In a small bowl, mix together milk, 1/4 cup brown sugar, molasses and oil.
• Add to dry mixture in baking pan.
• Mix until batter is smooth, then spread it out evenly.
• Combine hot water, orange juice concentrate and 3 T brown sugar (you can use the same small bowl).
• Carefully pour over the batter in the baking pan.
• Bake in preheated 350 F oven for 40 minutes.
• Remove from oven and allow to stand for 10-15 minutes before serving.
• Best served hot.
• (If you have leftovers, use the microwave to warm up a serving.).

ORANGE CAKE

Steps:

• Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.