Orange Cream Birthday Cake

I made this cake this weekend for Jeff’s mom’s birthday and it turned out really well.  This is basically combination of a white cake recipe lent to me by Christa of Veganmania and the Fatfree Chocolate Orange Cake at fatfreevegan.com

* Below you will see in both the cake recipe and the icing recipe that it says to use Earth Balance regular or whipped.  I have two points to make about this: I tried the original white cake recipe with “Smart Balance” which is made by the same company as Earth Balance and the cake did not turn out as nicely.  Point #2, I don’t own an electric mixer (I know, I know) and discovered when making this cake that it is MUCH easier to do by hand with the whipped Earth Balance.  Usually I don’t buy the whipped variety because you get less volume for your buck.  But, until I buy an electric mixer I think I will use the whipped variety for baking from now on.  I guess I should also note, just in case there’s someone out there who doesn’t already know, Earth Balance is like the best… scratch that… the ONLY vegan margarine that is excellent for baking and eating by the spoonful… on toast, of course.  Yeah… OK enough chit chat, on with the recipe.

Ingredients:

3.5 cups white all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2-1 tsp allspice

1 cup Earth Balance (Regular or Whipped)*
2 1/4 cups white sugar
8 tbsp soy milk + 4 tbsp corn starch

1 cup soy milk
1/2 cup freshly squeezed orange juice
2 tbsp orange zest (from 3-4 oranges)
1 tbsp vanilla extract

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.  Line bottom of 13×9″ cake pan with parchment paper.
  2. In a medium bowl, sift together flour, baking powder and baking soda.  Stir in allspice.
  3. In a large mixing bowl, cream margarine.  Add in sugar and cream until fluffy.  Mix in premixed soy milk and corn starch, then vanilla.
  4. In another small bowl, stir together soy milk, orange juice, grated orange peel, and vanilla extract.
  5. Add dry ingredients to creamed mixture in three parts, alternating with soy milk and orange juice mixture.
  6. Pour evenly into cake pan.  Bake for 40 minutes or until toothpick comes out clean.
  7. Allow to cool for at least 10 minutes before turning out.

Orange Icing

Ingredients:
1/2 cup margarine, softened
4-6 tbsp orange juice
3 cups icing sugar
1 tsp vanilla extract

Directions:

  1. Cream margarine.  Add in icing sugar 1/2 cup at a time, until margarine and icing sugar are mixed together completely, creating little balls.  Add in vanilla extract, then orange juice one or two tablespoons at a time until icing reaches desired consistency.   Spread on cooled cake.

I think that next time I would use a “cream cheese” frosting on this cake instead.

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~ by AmyLL on March 10, 2008.

2 Responses to “Orange Cream Birthday Cake”

  1. This was the most amazing birthday cake. Moist and flavourful. The orange flavour was delightful. A great job on the decorating. I was impressed. I’ll definitely request it next year!

  2. […] baking time to approximately 30 minutes for cupcakes). (Lemon and Strawberry Cupcakes based on Orange Cream Cake […]

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