Soaked Orange Sponge Recipes

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

ORANGE SOAK CAKE

Steps:

• NOTE: If you don't have an orange-flavored cake mix on hand, a yellow cake mix is an acceptable substitute.
• Just add 1 tbs of orange extract and 1 tbs grated orange peel to the batter before mixing Preheat oven to 350 degrees F.
• Grease and flour a 13x9-inch pan.
• Prepare and bake cake mix according to package directions.
• While cake is baking, combine powdered sugar, orange juice, melted butter, and water in a medium bowl.
• When cake is done, remove from oven and immediately poke holes in top with a fork or toothpick.
• Pour glaze slowly over top of hot cake, allowing it to soak in.
• Cool completely on a wire rack.

ORANGE UPSIDE-DOWN CAKE RECIPE

Steps:

• cut oranges into thin slices. Place them in a saucepan and add granulated sugar. Bring it over low heat, cover the pan, and cook for 1.5 - to 2 hours. Drain the candied oranges through a fine-mesh sieve to get the orange syrup. Add one tablespoon of Grand Marnier to the syrup and set aside. Cool the orange slices down.
• , preheat oven to 392 F/200 C. Using an electric mixer, whisk eggs and powdered (icing) sugar in a bowl, add the vanilla sugar. Bring the mix on a warm (not hot) bain-marie/ water bath to warm up the preparation and continue to whisk. Once the temperature of the eggs/sugar mixture reaches 113 F/45 C (warm to touch), remove the saucepan from the bain-marie/water bath and beat until the mixture doubles in size and cools down.
• Pour about three tablespoons of the cream-like mixture in a separate bowl with the melted butter in and mix. Add the sifted flour to the main mix and gently mix with a rubber spatula. Add the buttered mixture to the main preparation and combine, using the spatula.
• Butter and flour a cake pan 7 inches/18 cm in diameter. Pour the batter in the pan and bake for 20 minutes. Check the readiness of the biscuit with a knife: if it comes out dry, the biscuit is ready. Let cool on a wire rack.
• , bring milk to a boil. In a separate bowl, whisk egg yolks with granulated sugar until the mixture becomes whitish. Add the sifted flour and mix. Pour the boiling milk into the eggs' mixture and stir. Bring it back in the saucepan and cook for 1 to 2 minutes, continually whisking until the cream thickens. Transfer the ready pastry cream in another bowl and beat with a hand whisk to cool down. Add the liquor Grand Marnier and vanilla extract.
• Butter a round cake pan 8 inches/20 cm in diameter. Sprinkle the bottom and sides of the pan with granulated sugar. Line the pan with orange slices, going in a circle and overlapping them in half. Refrigerate.
• Cut the rest of the candied oranges in small pieces and add them to the cooled pastry cream and mix with the spatula. Cover the cream with a plastic film in contact and refrigerate.
• Whisk whipping cream to get whipped cream. Add whipped cream to the cooled pastry cream and gently mix with the spatula. The diplomat cream is ready.
• fill an 8 inches/20 cm pan layered with the orange slices with half of the diplomat cream. Cut Genoise sponge in half in the direction of the thickness, using a serrated knife. Place a biscuit disk on top of the cream and soak with the orange syrup. Cover with the rest of the diplomat cream. Soak another biscuit disk with the orange syrup and cover the cream with the soaked surface down. Refrigerate the cake for at least two hours.
• To unmold, place the pan with the cake over medium heat for a few minutes. Place a serving plate on top of the cake and flip it over with the fast movement. Serve immediately or enjoy within the next 48 hours.

FLUFFY ORANGE SPONGE CAKE

Steps:

• Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.
• In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
• Gradually add remaining powdered sugar, beating constantly about 4 minutes.
• Stir in orange peel.
• Wash beaters thoroughly.
• In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.
• Gently fold yolk mixture into whites.
• Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.
• Turn into ungreased 9 inch tube pan.
• Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.
• Invert cake in pan, cool thoroughly.
• Remove from pan.
• With a long tined fork, poke holes in top of cake at 1 inch intervals.
• For syrup, in a saucepan combine orange juice and honey.
• Simmer 5 minutes.
• Remove from heat, stir in almond extract.
• Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.
• Chill, if desired.

ORANGE SPONGE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside., In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and zest; beat 3 minutes longer. Gradually add flour mixture and mix well., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners' sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.