This orange cake has an orange filling and is great for dessert or breakfast.
This orange cake has an orange filling and is great for dessert or breakfast.
3 eggs
1 1/4 cups orange juice
1 cup granulated sugar
1 egg yolk, slightly beaten
6 Tbsp orange juice
1/2 cup sugar
1 cup sifted cake flour
3 Tbsp Clabber Girl Corn Starch
1 1/2 tsp Clabber Girl Baking Powder
2 Tbsp butter
1/4 tsp salt
1/4 tsp salt
1/4 cup powdered sugar
Filling:
FOR CAKE: Grease and flour a 15×10-inch jelly roll pan, preheat oven to 375° F. Beat eggs until light and lemon-colored; add sugar gradually, beating until mixture is very thick. add the orance juice and mix until blended. Sift together flour, Clabber Girl Baking Powder and salt. Add to the mixture, mixing only enough to blend smoothly. Pour batter into prepared pan and bake for 20 minutes. Cool in pan on wire rack for 10 minutes. Sift powdered sugar on wax paper (or parchment paper); turn out cake onto wax paper and roll up as for jelly roll. FOR FILLING: In a small bowl add 1/4 cup orange juice to the beaten egg yolk; add sugar and Clabber Girl Corn Starch and mix thoroughly. Heat remaining orange juice in medium saucepan; and add egg mixture slowly, stirring constantly with wire whisk. Stir until thickened; cook over medium heat 5 minutes more, stirring constantly. Remove from heat and add butter and salt; cool. When cake and filling are both cooled, unroll cake; spread filling evenly over cake. Roll up as for jelly roll (without waxed paper) and dust top with powdered sugar. Refrigerate 1 hour before serving.
3 eggs
1 1/4 cups orange juice
1 cup granulated sugar
1 egg yolk, slightly beaten
6 Tbsp orange juice
1/2 cup sugar
1 cup sifted cake flour
3 Tbsp Clabber Girl Corn Starch
1 1/2 tsp Clabber Girl Baking Powder
2 Tbsp butter
1/4 tsp salt
1/4 tsp salt
1/4 cup powdered sugar
Filling:
FOR CAKE: Grease and flour a 15×10-inch jelly roll pan, preheat oven to 375° F. Beat eggs until light and lemon-colored; add sugar gradually, beating until mixture is very thick. add the orance juice and mix until blended. Sift together flour, Clabber Girl Baking Powder and salt. Add to the mixture, mixing only enough to blend smoothly. Pour batter into prepared pan and bake for 20 minutes. Cool in pan on wire rack for 10 minutes. Sift powdered sugar on wax paper (or parchment paper); turn out cake onto wax paper and roll up as for jelly roll. FOR FILLING: In a small bowl add 1/4 cup orange juice to the beaten egg yolk; add sugar and Clabber Girl Corn Starch and mix thoroughly. Heat remaining orange juice in medium saucepan; and add egg mixture slowly, stirring constantly with wire whisk. Stir until thickened; cook over medium heat 5 minutes more, stirring constantly. Remove from heat and add butter and salt; cool. When cake and filling are both cooled, unroll cake; spread filling evenly over cake. Roll up as for jelly roll (without waxed paper) and dust top with powdered sugar. Refrigerate 1 hour before serving.
Clabber Girl. It’s a name synonymous with baking in America. And for good reason! Since 1850, our baking ingredients, including America’s #1 brand of baking powder, Clabber Girl, have been beloved by bakers of all ages. Today, we continue to manufacture in Terre Haute, Indiana, our home since the company’s inception.
In addition to our popular baking powder, we have a full line of baking ingredients and dessert mixes, which includes baking soda, corn starch, pudding and pie filling, gelatin, soft serve and more. We manufacture and package our products in a variety of sizes to fit any need from retail and food service to industrial.