Special-occasion orange layer cake

20 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
2½ cup Sifted cake flour
2¼ teaspoon Baking powder
¼ teaspoon Salt
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
1½ cup Fresh orange juice, divided
¾ cup Dried whole apricots, (3 ounces)
¾ cup Sugar
2½ tablespoon Cornstarch
2 teaspoons Margarine
2½ tablespoon Fresh lemon juice
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-ORANGE FILLING

BUTTERCREAM FROSTING

INSTRUCTIONS FOR BASIC CAKE RECIPE: Coat bottoms of 2 (8- or 9- inch) round cake pans 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 into prepared pans.

Bake at 375 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack. Loosen cake from sides of pans, using a narrow metal spatula, and turn out onto wire rack. Peel off wax paper, and let cool completely.

Slice cake layers in half horizontally. Place one layer, cut side up, on a serving plate. Spread ⅔ cup Apricot-Orange Filling over cake to within ½ inch of edge. Repeat procedure with remaining cake layers and filling.

Frost sides and top of cake with Buttercream Frosting. Yield: 20 servings (serving size: 1 slice).

INSTRUCTIONS FOR APRICOT-ORANGE FILLLING: Combine ¾ cup orange juice and apricots in a nonaluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until apricots are tender. Spoon into a blender or food processor, and process until smooth.

Combine sugar and cornstarch in a saucepan. Gradually add remaining ¾ cup orange juice, stirring with a wire whisk until well-blended. Add the margarine; bring to a boil over medium heat, and cook 1 minute or until thickened, stirring constantly. Remove from heat; add apricot mixture and lemon juice. Pour into a bowl; cover and chill 4 hours.

INSTRUCTIONS FOR BUTTERCREAM FROSTING: Cream margarine and cream cheese at medium speed of a mixer until light and fluffy. Add vanilla and salt; beat well. Gradually add sugar and milk, beating at low speed. Increase speed to high, and beat until well-blended and spreadable. Yield: 2 cups.

Per serving: 338 Calories; 7g Fat (18% calories from fat); 3g Protein; 68g Carbohydrate; 12mg Cholesterol; 148mg Sodium NOTES : If you're not staging a wedding, you can make a four-layer cake for birthdays and other special occasions with this recipe. It uses the same cake and frosting recipes as the wedding cake but contains a different apricot filing that's simpler to make.

Recipe by: Susan G. Purdy, Cooking Light, April 1995, page 91 Posted to MC-Recipe Digest V1 #418 by igor@... on Jan 28, 1997.

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