-BASIC CAKE RECIPE-
Vegetable cooking spray
2 1/2 c Sifted cake flour
2 1/4 ts Baking powder
1/4 ts Salt
1/4 c Vegetable oil
2 tb Grated orange rind, (6
-oranges)
2 ts Vanilla extract
2 ts Orange extract
1 Egg yolk
1 1/2 c Sugar, divided
3/4 c Warm 2% low-fat milk, 95 to
-100 degrees
4 Egg whites
-APRICOT-ORANGE FILLING-
1 1/2 c Fresh orange juice, divided
3/4 c Dried whole apricots, (3
-ounces)
3/4 c Sugar
2 1/2 tb Cornstarch
2 ts Margarine
2 1/2 tb Fresh lemon juice
BUTTERCREAM FROSTING
1/3 c Stick margarine or butter,
-softened
2 tb Nonfat cream cheese,
-softened
1 1/2 ts Vanilla extract
1 ds Salt
4 1/2 c Sifted powdered sugar, (17
-ounces)
5 ts Skim milk
INSTRUCTIONS FOR BASIC CAKE RECIPE: Coat bottoms of 2 (8- or 9- inch) round
cake pans with cooking spray (do not coat sides of pan); line bottom with
wax paper. Coat wax paper with cooking spray, and dust with flour; set
aside.
Sift together 2-1/2 cups flour, baking powder, and salt; set aside. Combine
yogurt and next 5 ingredients (yogurt through egg yolk) in a large bowl;
beat at medium speed of a mixer until blended. Add 1 cup sugar, and beat
well. Gradually add the milk, beating at medium-low speed 2 minutes or
until sugar dissolves.
Beat egg whites (at room temperature) at high speed until foamy. Gradually
add the remaining 1/2 cup sugar, beating mixture until stiff peaks begin to
form. Add the flour mixture and egg white mixture alternately to the yogurt
mixture, beating at low speed. Pour into prepared pans.
Bake at 375 degrees for 20 minutes or until a wooden pick inserted in
center comes out clean. Let cool in pans 10 minutes on a wire rack. Loosen
cake from sides of pans, using a narrow metal spatula, and turn out onto
wire rack. Peel off wax paper, and let cool completely.
Slice cake layers in half horizontally. Place one layer, cut side up, on a
serving plate. Spread 2/3 cup Apricot-Orange Filling over cake to within
1/2 inch of edge. Repeat procedure with remaining cake layers and filling.
Frost sides and top of cake with Buttercream Frosting. Yield: 20 servings
(serving size: 1 slice).
INSTRUCTIONS FOR APRICOT-ORANGE FILLLING: Combine 3/4 cup orange juice and
apricots in a nonaluminum saucepan; bring to a boil. Cover, reduce heat,
and simmer 20 minutes or until apricots are tender. Spoon into a blender or
food processor, and process until smooth.
Combine sugar and cornstarch in a saucepan. Gradually add remaining 3/4 cup
orange juice, stirring with a wire whisk until well-blended. Add the
margarine; bring to a boil over medium heat, and cook 1 minute or until
thickened, stirring constantly. Remove from heat; add apricot mixture and
lemon juice. Pour into a bowl; cover and chill 4 hours.
INSTRUCTIONS FOR BUTTERCREAM FROSTING: Cream margarine and cream cheese at
medium speed of a mixer until light and fluffy. Add vanilla and salt; beat
well. Gradually add sugar and milk, beating at low speed. Increase speed to
high, and beat until well-blended and spreadable. Yield: 2 cups.
Per serving: 338 Calories; 7g Fat (18% calories from fat); 3g Protein; 68g
Carbohydrate; 12mg Cholesterol; 148mg Sodium
NOTES : If you’re not staging a wedding, you can make a four-layer cake for
birthdays and other special occasions with this recipe. It uses the same
cake and frosting recipes as the wedding cake but contains a different
apricot filing that’s simpler to make.
Yields
20 Servings