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CALIFORNIA ORANGE CAKE T.T

Source of Recipe

Web


Recipe Introduction

This is one of my Daughters favorite cakes! With this recipe, gather all the ingredients beforehand, and have step 5 ready! Make the Orange Juice from Concentrate instead of squeezing fresh oranges, BUT, take out 2 Tablespoons of the Concentrate beforehand. Read Tips on the Bottom

Recipe Link: https://www.yourhomebasedmom.com/orange-cake

List of Ingredients


▢ 1/3 Cup Butter
▢ 1/3 Cup Shortening
▢ 2 tsp Orange Zest
▢ 1 1/2 Cup Sugar
▢ 3 Eggs
▢ 2 1/2 Cup Cake Flour, Sifted
▢ 2 1/2 tsp Baking Powder
▢ 1 tsp Salt
▢ 1 Cup Orange Juice made from Concentrate, Minus 2T
▢ 2 Tbsp Orange Juice Concentrate
............................................................
Creamy Orange Frosting

▢ 1/2 Cup Butter
▢ 4 oz. Cream Cheese
▢ 6 cups Powdered Sugar Sifted
▢ 1/4 Cup Orange Juice
▢ 2 tsp Orange Zest
▢ Dash Salt




Recipe

Instructions

1. Cream together butter, shortening and rind

2. Very gradually add sugar, creaming until light

3. Add eggs, one at a time, beating well after each

4. Continue beating 5 minutes

5. Sift together dry ingredients and add alternately with
orange juice to creamed mixture

6. Add in orange juice concentrate

7. Beat only until smooth after each addition

8. Bake in 2 greased and floured 9 inch round pans at 350 for 25-30 minutes

9. Cool 10 minutes on rack and then remove from pans and cool

10. Fill and frost with Creamy Orange Frosting


Creamy Orange Frosting

1. Cream butter and cream cheese

2. Gradually beat in sugar alternately with orange juice beating until smooth

3. Stir in orange rind and salt

4. Add a drop or two of orange food coloring to tint a light orange

5. Beat until creamy

Tips & Notes:

Start with room temperature ingredients such as eggs, butter and milk. Ingredients incorporate better when room temperature and gives you a lighter texture to your cake.

I like to grease my pans and also line the bottom with parchment paper for easier removal from the pan.

To make sure you get the batter evenly divided between the pans use a kitchen scale.

I always set my timer for five minutes before the recommended bake time in the recipe.

After removing from the oven, allow cake to cool for about 5-10 minutes in the pan and then remove cake from pan and place on a cooling rack to finish cooling.