Special-Occasion Orange Layer Cake

Name: Special-Occasion Orange Layer Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 591 milliliters sifted cake flour; 4 larges egg whites; 1 large egg yolk; 177 milliliters warm 2% low-fat milk (95º to 100º); 2 teaspoons orange extract; 2 Tbsps grated orange rind (about 6 oranges); 59 milliliters plain nonfat yogurt; 0 teaspoons salt; 355 milliliters sugar, divided; 2 teaspoons vanilla extract; 59 milliliters vegetable oil

You can never have too many dessert recipes, so give Special-Occasion Orange Layer Cake a try. This recipe serves 20. One serving contains 153 calories, 3g of protein, and 4g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, vanillan extract, nonfat yogurt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Wax Paper

Frying Pan

Sift together 2 1/2 cups flour, baking powder, and salt; set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Combine yogurt and next 5 ingredients (yogurt through egg yolk) in a large bowl; beat at medium speed of a mixer until blended.

Ingredients you will need

Egg Yolk

Yogurt

Equipment you will use

Blender

Bowl

Add 1 cup sugar, and beat well. Gradually add the milk, beating at medium-low speed 2 minutes or until sugar dissolves.

Ingredients you will need

Sugar

Milk

Beat egg whites (at room temperature) at high speed until foamy. Gradually add the remaining 1/2 cup sugar, beating mixture until stiff peaks begin to form.

Ingredients you will need

Egg Whites

Sugar

Add the flour mixture and egg white mixture alternately to the yogurt mixture, beating at low speed.

Ingredients you will need

Egg Whites

Yogurt

All Purpose Flour

Pour the batter into prepared pan. Sharply tap pan once on counter to remove air bubbles.

Equipment you will use

Frying Pan

Bake at 375 for 10 minutes. Reduce oven temperature to 350, and bake 28 minutes or until a wooden pick inserted in center comes out clean.

Equipment you will use

Oven

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.

Equipment you will use

Wax Paper

Wire Rack

Spatula

Frying Pan

Slice the cake layers in half horizontally. To slice the cake layers evenly, insert toothpicks around the outside, marking the middle. Using a serrated knife, slice the cake about 2 inches, using the toothpicks as a guide. Wrap a long piece of dental floss around edge through cut; tie floss once. Slowly tighten the floss - it will make a clean, even cut through the cake, dividing it in half.

Ingredients you will need

Wrap

Equipment you will use

Serrated Knife

Toothpicks

Place one layer, cut side up, on a serving plate.

Spread 2/3 cup Apricot-Orange Filling over cake to within 1/2 inch of edge. Repeat procedure with remaining cake layers and filling. Frost sides and top of cake with Orange Buttercream Frosting.

Ingredients you will need

Frosting

Apricot

Orange

Spread

Note: Don't coat the sides of the cake pans with cooking spray. The cake needs to cling to the sides as it bakes, which allows it to rise higher and gives it a smoother crust.

Ingredients you will need

Cooking Spray

Crust

Note: When separating the eggs, do them one at a time into a custard cup, and pour the whites into your mixing bowl. This prevents you from having to start over if some yolk happens to get into the whites. Eggs are easier to separate right out of the refrigerator; however, for better volume, let them come to room temperature before beating.

Ingredients you will need

Custard

Egg

Egg Yolk

Equipment you will use

Mixing Bowl

Note: Use real vanilla and orange extracts instead of imitaion.

Ingredients you will need

Vanilla

Orange

Note: Wrap cooled cake in heavy-duty plastic wrap, dusted with flour, 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.)

Ingredients you will need

All Purpose Flour

Wrap

Equipment you will use

Aluminum Foil

Plastic Wrap

Note: To slice the cake in half evenly, insert toothpicks around the outside, marking the middle. Using a serrated knife, slice the cake about 2 inches, using the toothpicks as a guide. Wrap a long piece of dental floss around edge through cut; tie floss once. Slowly tighten the floss - it will make a clean, even cut through the cake, dividing it in half.

Ingredients you will need

Wrap

Equipment you will use

Serrated Knife

Toothpicks

High Altitude Adjustment: Beat egg whites to soft peaks instead of stiff peaks.

Ingredients you will need

Egg Whites