Best 5 Bee Lians Rich Orange Cake Recipes

ORANGE VANILLA BEAN ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Add the sugar to a food processor and blend until the sugar is super fine, about 1 minute. Reserve half (about 3/4 cup) of the sugar and set aside.
• Add the cake flour, the remaining sugar (about 3/4 cup), and the salt to a medium bowl. Sift into another medium bowl. Sift the mixture back into the original bowl. This helps get rid of any lumps and creates a very fluffy light texture in the cake.
• In a large bowl, add the orange zest, cream of tartar and egg whites. Slice the vanilla bean in half, scrape the seeds out with a knife, and add the seeds to the bowl with the egg whites. Using a hand mixer, begin to beat the egg white mixture on medium-high speed. While mixing, slowly stream in the remaining sugar. Beat the mixture until it holds medium peaks, this could take up to 10 minutes.
• Set the mixer aside and sift a light dusting of the flour mixture on top of the egg white mixture. Use a rubber spatula to fold the flour into the egg white mixture, this is done by slicing through the middle of the mixture and folding up and over along the side of the bowl to incorporate the flour. Keep sifting and folding until all the flour mixture has been incorporated.
• Carefully spoon the mixture into an ungreased 10-inch tube pan. Use a knife to swirl around the pan 2 times to release any unwanted air bubbles. Bake until a toothpick inserted into the cake comes out clean, about 30 minutes.
• Remove from the oven and cool upside down on a cooling rack. Let cool for at least 1 hour before removing the cake from the pan and cooling completely.

BEAN CAKES

Steps:

• In a blender puree beans with cilantro, chili powder, cumin, coriander. Pour mixture into a medium bowl. Stir in garlic, onion, eggs and enough flour to make a thick batter. Heat 1 tablespoon vegetable oil in a large non-stick saute pan and spoon about 1 tablespoon of batter into pan. Cook for about 2 minutes per side turning once or until cakes are golden and cooked through. Serve with a dollop of sour cream and a spoonful of salsa.;

BEAT AND BAKE ORANGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.
• Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
• Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.

BEE LIAN'S RICH ORANGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
• Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
• In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
• Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.

BEE LIAN'S RICH ORANGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
• Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
• In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
• Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.