Mandarin Orange Cake

Mandarin Orange Cake requires about 1 hour and 55 minutes from start to finish. This side dish has 564 calories, 11g of protein, and 22g of fat per serving. This recipe serves 8. For $1.36 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 43 people have made this recipe and would make it again. A mixture of milk, eggs, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Olgas Flavor Factory. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 47%. If you like this recipe, you might also like recipes such as Mandarin Orange Cake, Mandarin Orange Cake, and Mandarin Orange Cake.

Servings: 8

Preparation duration: 90 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 teaspoons baking powder

2-3 (15 oz each) cans mandarin oranges (1 cup syrup saved)

3 (8 0z.) packages cream cheese, room temperature

8 eggs, separated, room temperature

1½ cups flour

1½ cups heavy cream, chilled

4 Tablespoons orange or mandarin liqueur

½ cup milk

1 teaspoon orange or mandarin zest

1½ cups powdered sugar (more or less to taste)

¼ teaspoon salt

1 cup sugar, divided

1 teaspoon vanilla extract

Equipment:

baking paper

springform pan

whisk

bowl

oven

baking pan

hand mixer

toothpicks

spatula

knife

aluminum foil

dough scraper

Cooking instruction summary:

Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 round (9 inch) springform pans with parchment paper and spray the sides and the bottom with oil or baking spray.Separate the eggs, putting the whites in one bowl and the yolks in another.Beat the whites using a whisk attachment on a standing mixer or a hand held mixer until foamy. Gradually pour in cup of sugar. Mix the whites on high speed until stiff peaks form. Set aside.In the other bowl with the yolks, add the remaining cup sugar and use the same whisk attachment to beat the yolks until they are pale and fluffy.Add the milk, vanilla extract and orange or mandarin zest, mixing just until combined.Sift the flour, baking powder and salt into the egg yolk mixture and fold gently to combine.Add of the whipped egg whites into the cake batter, folding it gently to combine. Add the remaining egg whites and continue folding gently to combine, being careful not to deflate the batter as much as you can.Divide the cake batter into the two prepared baking pans.Bake in the preheated oven until they are golden and a toothpick inserted into the center of the cake comes out clean, 20-25 minutes.Cool the cakes 5-10 minutes. Run a thin knife or spatula around the edges of the cake layers, then take them out of the cake pans, remove the parchment paper and cool completely. When the cake layers have cooled, cut each cake in half horizontally.In a large bowl of a standing mixer with a whisk attachment, or using a hand mixer, mix the cream cheese, powdered sugar, liqueur, zest and vanilla extract until smooth and evenly combined.Add the chilled heavy cream and mix, starting on low speed and then increasing to high speed until the frosting is thick and fluffy.Drain the canned mandarins from the syrup and save 1 cup of the syrup. Set aside the drained mandarins to be used in between the cake layers.You can use as much or as little of the canned mandarins as you like. I used 2 cans in this cake, which is a balanced amount, I think. However, if you like A LOT of mandarins and wants to taste mandarins in every bite, you will need to use 3 cans. (Which I actually would:), but I know for most people that would be too much.)Combine the reserved mandarin syrup, the liqueur and zest in a bowl.Line the edges of your serving plate with aluminum foil. This will keep the sides of the plate clean while youre working with drippy frosting. Place a dollop of frosting onto the center of the plate and put the first cake layer on top of it. This helps to "glue" the cake to the plate and prevents it from sliding around the plate.Brush the top and bottom of each cake layer with the syrup.Generously spread each cake layer with frosting, all the way to the edges.Place the canned mandarin orange slices on top of the frosting.Place each cake layer on top of the frosting and mandarin oranges.Spread the frosting on the top and sides of the cake, smoothing it out. You may need to let the cake stand in the refrigerator for a little while, so that its easier to decorate.Using the palms of your hands, a stiff piece of paper or a bench scraper, coat the sides of the cake with crumbs, nuts or coconut flakes. (I happened to have some extra scraps from another cake I was making, and used those to make crumbs. You can make crumbs from vanilla wafers or other cookies. Coconut flakes or nuts work really well for this cake too.Carefully pull out the aluminum foil from underneath the edges of the cake and discard.I thinly sliced some mandarin oranges and arranged them slightly overlapping on top of the cake, placing them around the edge of the cake. Then, I put a few slices of mandarin in the center of the cake and sprinkled the center of the cake with coconut flakes.The cake should be chilled in the refrigerator for at least 2-4 hours before serving, or overnight. The cake can be made 2 days in advance, completely assembled and stored in the refrigerator, covered.

 

Step by step:


1. Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 round (9 inch) springform pans with parchment paper and spray the sides and the bottom with oil or baking spray.Separate the eggs, putting the whites in one bowl and the yolks in another.Beat the whites using a whisk attachment on a standing mixer or a hand held mixer until foamy. Gradually pour in cup of sugar.

2. Mix the whites on high speed until stiff peaks form. Set aside.In the other bowl with the yolks, add the remaining cup sugar and use the same whisk attachment to beat the yolks until they are pale and fluffy.

3. Add the milk, vanilla extract and orange or mandarin zest, mixing just until combined.Sift the flour, baking powder and salt into the egg yolk mixture and fold gently to combine.

4. Add of the whipped egg whites into the cake batter, folding it gently to combine.

5. Add the remaining egg whites and continue folding gently to combine, being careful not to deflate the batter as much as you can.Divide the cake batter into the two prepared baking pans.

6. Bake in the preheated oven until they are golden and a toothpick inserted into the center of the cake comes out clean, 20-25 minutes.Cool the cakes 5-10 minutes. Run a thin knife or spatula around the edges of the cake layers, then take them out of the cake pans, remove the parchment paper and cool completely. When the cake layers have cooled, cut each cake in half horizontally.In a large bowl of a standing mixer with a whisk attachment, or using a hand mixer, mix the cream cheese, powdered sugar, liqueur, zest and vanilla extract until smooth and evenly combined.

7. Add the chilled heavy cream and mix, starting on low speed and then increasing to high speed until the frosting is thick and fluffy.

8. Drain the canned mandarins from the syrup and save 1 cup of the syrup. Set aside the drained mandarins to be used in between the cake layers.You can use as much or as little of the canned mandarins as you like. I used 2 cans in this cake, which is a balanced amount, I think. However, if you like A LOT of mandarins and wants to taste mandarins in every bite, you will need to use 3 cans. (Which I actually would:), but I know for most people that would be too much.)

9. Combine the reserved mandarin syrup, the liqueur and zest in a bowl.Line the edges of your serving plate with aluminum foil. This will keep the sides of the plate clean while youre working with drippy frosting.

10. Place a dollop of frosting onto the center of the plate and put the first cake layer on top of it. This helps to "glue" the cake to the plate and prevents it from sliding around the plate.

11. Brush the top and bottom of each cake layer with the syrup.Generously spread each cake layer with frosting, all the way to the edges.

12. Place the canned mandarin orange slices on top of the frosting.

13. Place each cake layer on top of the frosting and mandarin oranges.

14. Spread the frosting on the top and sides of the cake, smoothing it out. You may need to let the cake stand in the refrigerator for a little while, so that its easier to decorate.Using the palms of your hands, a stiff piece of paper or a bench scraper, coat the sides of the cake with crumbs, nuts or coconut flakes. (I happened to have some extra scraps from another cake I was making, and used those to make crumbs. You can make crumbs from vanilla wafers or other cookies. Coconut flakes or nuts work really well for this cake too.Carefully pull out the aluminum foil from underneath the edges of the cake and discard.I thinly sliced some mandarin oranges and arranged them slightly overlapping on top of the cake, placing them around the edge of the cake. Then, I put a few slices of mandarin in the center of the cake and sprinkled the center of the cake with coconut flakes.The cake should be chilled in the refrigerator for at least 2-4 hours before serving, or overnight. The cake can be made 2 days in advance, completely assembled and stored in the refrigerator, covered.


Nutrition Information:

Quickview
564k Calories
10g Protein
21g Total Fat
84g Carbs
6% Health Score
Limit These
Calories
564k
28%

Fat
21g
33%

  Saturated Fat
12g
75%

Carbohydrates
84g
28%

  Sugar
62g
69%

Cholesterol
226mg
76%

Sodium
170mg
7%

Get Enough Of These
Protein
10g
21%

Vitamin C
56mg
69%

Vitamin A
3066IU
61%

Selenium
23µg
33%

Vitamin B2
0.45mg
27%

Vitamin B1
0.36mg
24%

Phosphorus
241mg
24%

Folate
75µg
19%

Calcium
140mg
14%

Iron
2mg
14%

Potassium
472mg
13%

Zinc
1mg
12%

Vitamin B3
2mg
11%

Fiber
2g
11%

Vitamin B5
0.97mg
10%

Vitamin D
1µg
9%

Manganese
0.18mg
9%

Vitamin B12
0.54µg
9%

Vitamin B6
0.18mg
9%

Magnesium
33mg
8%

Vitamin E
1mg
8%

Copper
0.14mg
7%

Vitamin K
1µg
2%

covered percent of daily need
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Mandarin Orange Cake Recipe

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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