Fresh orange wedding cake pt 1

125 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
2½ cup Sifted cake flour
2¼ teaspoon Baking powder
¼ teaspoon Salt
¼ cup Plain nonfat yogurt
¼ cup Vegetable oil
2 tablespoons Grated orange rind, (6 oranges)
2 teaspoons Vanilla extract
2 teaspoons Orange extract
1 Egg yolk
1½ cup Sugar, divided
¾ cup Warm 2% low-fat milk, 95 to 100 degrees
4 Egg whites
4½ cup Fresh orange juice, divided
4 cups Dried whole apricots, (16 ounces)
4 Envelopes unflavored gelatin
4 Egg whites
3 cups Sugar
½ cup Water
4 teaspoons Light-colored corn syrup
2 teaspoons Vanilla extract
⅓ cup Stick margarine or butter, softened
2 tablespoons Nonfat cream cheese, softened
1½ teaspoon Vanilla extract
1 dash Salt
4½ cup Sifted powdered sugar, (17 ounces)
5 teaspoons Skim milk

Directions

BASIC CAKE RECIPE

APRICOT MOUSSE FILLING

BUTTERCREAM FROSTING

Coat bottom of 1 (10-inch) round cake pan with cooking spray (do not coat sides of pan); line bottom with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.

Sift together 2-½ cups flour, baking powder, and salt; set aside. Combine yogurt and next 5 ingredients (yogurt through egg yolk) in a large bowl; beat at medium speed of a mixer until blended. Add 1 cup sugar, and beat well. Gradually add the milk, beating at medium-low speed 2 minutes or until sugar dissolves.

Beat egg whites (at room temperature) at high speed until foamy. Gradually add the remaining ½ cup sugar, beating mixture until stiff peaks begin to form. Add the flour mixture and egg white mixture alternately to the yogurt mixture, beating at low speed. Pour the batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 375 degrees for 10 minutes. Reduce oven temperature to 350 degrees, and bake 28 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack. Peel off wax paper, and let cool completely.

Wrap cooled cake in heavy-duty plastic wrap and then in heavy-duty aluminum foil. Refrigerate up to 2 days or freeze up to 2 weeks (to thaw, place the wrapped cake in refrigerator overnight). Yield: 1 (10-inch) cake layer. You will need 2 (10-inch) cake layers to make our wedding cake.

Note: Substitute dried orange peel for the grated orange rind, if desired.

Combine ¼ cup of orange juice and 1-½ tablespoons dried orange peel in a small glass bowl. Microwave at HIGH for 1 minute. Cover and let stand for 10 minutes. Do not drain; add to the yogurt mixture.

INSTRUCTIONS FOR MAKING 1 (14-INCH) CAKE LAYER: You will need 2 (14-inch) cake layers to make our wedding cake.

Coat bottom of pan with cooking spray (do not coat sides of pan); line bottom with wax paper. Coat wax paper with cooking spray, and dust with flour. Double Basic Cake Recipe; pour into prepared pan.

Bake at 375 degrees for 10 minutes. Reduce oven temperature to 350 degrees, and bake 28 minutes.

INSTRUCTIONS FOR MAKING 2 (6-INCH) CAKE LAYERS: You will need only 1 (6- inch) cake layer to make our wedding cake.

Coat bottoms of pans with cooking spray (do not coat sides of pan); line bottoms with wax paper. Coat wax paper with cooking spray, and dust with flour. Prepare Basic Cake Recipe; divide batter evenly between pans.

Bake at 375 degrees for 10 minutes. Reduce oven temperature to 350 degrees, and bake 25 minutes.

HIGH ALTITUDE ADJUSTMENT: Follow instructions for Basic Cake Recipe except beat egg whites to soft peaks instead of stiff peaks.

INSTRUCTIONS FOR APRICOT MOUSSE FILLING: Combine 2-½ cups orange juice and the apricots in a large nonaluminum continued in part 2

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