Orangeteacake Recipes

Steps:

• Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Blend in orange juice and zest. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour. , Run a knife around sides of cake and remove to a serving plate. Dust with confectioner's sugar.

Steps:

• Squeeze oranges for juice, and grate just the orange sides for the rind.
• Make sure not to have any white bits.
• Preheat oven at 350°F.
• Beat butter and sugar till light and creamy.
• Add orange rind, milk, and blend in egg yolks, one at a time.
• In a separate bowl, beat egg whites till soft peaks form.
• Fold in flour a little at a time, adding orange juice a little at a time in between.
• Fold in egg whites, a little a time, until batter is well mixed.
• Pour into a lined, greased loaf pan and bake in oven for 35-40 minutes, or until cake is cooked in the center.

Steps:

• Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
• Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
• Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
• Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
• In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
• Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

Steps:

• Special equipment: a 60-ounce (7 1/2 cups) pitcher
• For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.
• For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve.
• To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve.

Steps:

• Preheat oven to 350*.
• Grease a 10-inch bundt pan.
• Cream the butter and gradually add the sugar, beating until light.
• Beat in egg yolks, one at a time, and the orange zest.
• Add dry ingredients alternately with the orange juice to the batter.
• Beat the egg whites until stiff and fold them into the batter.
• Pour batter into the prepared bundt pan.
• Bake for 30 to 35 minutes, or until sides of cake shrink away from edges of pan and a cake tester inserted in the center comes out clean.
• Cool for 10 minutes in pan, unmold onto a rack, and drizzle with Orange Glaze while warm.
• Cool before serving.
• Orange Glaze: Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.