| Butterless Lemon or Orange Cake [message #79743] |
Sat, 21 May 2005 06:19 |
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I sought a recipe for a butterless lemon or orange cake some time ago,
but the only two respondents referred me to recipe sites. One of
these was specifically using honey. I know honey was not used in the
cake I liked. What I would really like is someone's tried and tested
recipe please.
I think the moisture in the cake I want is oil, or it may be yoghurt.
Whatever, if someone has a recipe of their own that they like please
let me have it.
Daisy
Carthage demands an explanation for this insolence!
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| Re: Butterless Lemon or Orange Cake [message #79744 ] |
Sat, 21 May 2005 06:25 |
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Daisy wrote:
> I sought a recipe for a butterless lemon or orange cake some time
ago,
> but the only two respondents referred me to recipe sites. One of
> these was specifically using honey. I know honey was not used in the
> cake I liked. What I would really like is someone's tried and
tested
> recipe please.
>
> I think the moisture in the cake I want is oil, or it may be yoghurt.
> Whatever, if someone has a recipe of their own that they like please
> let me have it.
>
>
> Daisy
>
> Carthage demands an explanation for this insolence!
I think what you're looking for is an orange or lemon chiffon cake.
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| Re: Butterless Lemon or Orange Cake [message #79755 ] |
Sat, 21 May 2005 22:46 |
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"Daisy" <DaisyL [at] emailaccount.com> wrote in message
news:cidt815s77f3644r16rlqgksn3vm5928bk [at] 4ax.com...
>I sought a recipe for a butterless lemon or orange cake some time
>ago,
> but the only two respondents referred me to recipe sites. One of
> these was specifically using honey. I know honey was not used in
> the
> cake I liked. What I would really like is someone's tried and
> tested
> recipe please.
>
> I think the moisture in the cake I want is oil, or it may be
> yoghurt.
> Whatever, if someone has a recipe of their own that they like please
> let me have it.
>
>
> Daisy
>
I haven't tried this myself but it sounds like what you are looking
for.
-= Exported from BigOven =-
Classic Orange Chiffon Cake
Recipe By:
Serving Size: 16
Cuisine:
Main Ingredient:
Categories: Cakes
-= Ingredients =-
Cake
5 Egg whites
1/2 teaspoon Cream of tartar
1 pk Yellow cake mix
3 Egg yolks
3/4 cup Orange juice
1/2 cup Vegetable oil
1/4 cup Frozen orange juice
Concentrate ; thawed
1 teaspoon Grated orange peel
Glaze
3 tablespoons Orange juice
-= Instructions =-
Heat oven to 325 degrees. Cake: Place the egg whites and cream of
tartar in a medium bowl. Beat on high speed until stiff peaks form,
about 2-3 minutes. Place cake mix, egg yolks, orange juice, oil,
orange juice concentrate and orange peel in large bowl. Beat on low
speed 1 minute. Stop. Scrape down sides of bowl with rubber spatula.
Increase speed to medium. Beat 2 minutes. Batter should look well
blended. Turn beaten egg white out on top of batter. fold whites into
batter until mixture is light but well combined. Pour batter into
ungreased 10"" tube pan, smoothing top. Bake for 45-50 minutes or
until golden brown and top of cake springs back when lightly pressed
with tip of finger. Remove pan from oven and immediately turn upside
down on the neck of a glass bottle to cool for 1 hour. run long,
sharp knife around edge of cake. Invert onto wire rack. then invert
again onto serving platter, right side up. Glaze: Place
confectioners' sugar and orange juice in medium bowl. Beat on low
speed 1 minutes. Spread glaze over top and sides of cake. Let glaze
set for 20 minutes. Slice and serve. Family Circle Nancy From:
"Gladys Dinletir" <gladysdinletir [at] superonline.com>
** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **
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| Re: Butterless Lemon or Orange Cake [message #79769 ] |
Mon, 23 May 2005 03:22 |
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On Sat, 21 May 2005 16:19:37 +1200, Daisy <DaisyL [at] emailaccount.com>
wrote:
>I sought a recipe for a butterless lemon or orange cake some time ago,
>but the only two respondents referred me to recipe sites. One of
>these was specifically using honey. I know honey was not used in the
>cake I liked. What I would really like is someone's tried and tested
>recipe please.
>
>I think the moisture in the cake I want is oil, or it may be yoghurt.
>Whatever, if someone has a recipe of their own that they like please
>let me have it.
>
>
>Daisy
>
>Carthage demands an explanation for this insolence!
Maybe this will work.
Lemon Sponge Cake
Contributed by Carole D. Weiss
9 egg yolks
2 cup sugar
6 Tbs water
1/4 cup fresh lemon juice
3/4 cup unsifted matzo cake meal
3/4 cup unsifted potato starch
2 1/2 Tbs grated lemon rind
1/2 Tbs grated orange rind
9 egg whites
1/2 tsp salt
Mix together the egg yolks, sugar, water, and lemon juice. Beat
together at medium speed until light and fluffy, about 5 min.
Add the matzo cake meal, potato starch, lemon rind and orange rind
very gradually to the egg yolk mixture. Make the addition as if you
are shaking powder (this is the key to it not falling). It should take
5 minutes or more to add the dry ingredients to the egg mixture. (I
used a metal strainer to add the powdered ingredients).
Beat the egg whites and salt separately until the egg whites are just
a little beyond the soft peak stage.
Fold the egg white mixture gently but thoroughly into the cake batter.
Pour into an
ungreased 10" tube pan. Bake on the middle rack at 350 degrees
Fahrenheit for 1 hour or until the cake springs back when touched
lightly.
Cool completely inverted. Remove from pan when cool. Serve with big
red strawberries and whipped cream.
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