Orange Tea Cake

[Angela]

Yummy! No need to say more, but I will. This is very good, a refreshing taste for warm spring days when chilled. It was easy to make. I had orange extract on hand so I added some with the almond extract--1/4 teaspoon of each. There is a bake sale coming up Thursday at work and i'm going to make this.

[chefbec]

Thanks for the review. This looked good, but we were wondering about "cake" flour. Did you use that? Can you use regular flour instead?

[funnybone]

There usually is a slight difference in the amounts of cake flour and regualar all purpose flour.
From Cook's Thesaurus:
cake flour = soft-wheat flour Equivalents: 4 1/2 cups cake flour = 1 pound Includes: self-rising cake flour Substitutes: pastry flour (This has more protein than cake flour but less than all-purpose flour. Cakes made with pastry flour tend to be a bit less delicate and crumbly.) OR all purpose flour (Substitute 7/8 cup all-purpose flour for each cup of cake flour and add 2 tablespoons of cornstarch for every 7/8 cup all-purpose flour used. Cakes made with all purpose flour tend to be less delicate and crumbly.) Hints: These substitutions will perform better if you also do this: (1) Mix the batter as little as possible. (2) Separate eggs, beat the whites, and fold them into the batter



[This message has been edited by funnybone (edited 05-09-2001).]

[Curleytop]

Re: Cake flour
I seemed to have quite a few recipes asking for cake flour, so I went out and bought a bag http://www.cookinglight.com/bbs/tongue.gif I too am going to try this cake maybe today! I just made the oatmeal cookies with a peel and I thought that was enough orange for last week!
Was this board down yesterday? I couldn't get on????

[Angela]

funnybone, thanks for the information. chefbec, I actually didn't even notice that the recipe called for cake flour--oops. I did use all-purpose flour and the texture was more pound cake-like, but still not too heavy.

Maybe the texture would be "lighter" using cake-flour?

[chefbec]

I have whole wheat pastry flour in the house, but not white cake flour. Funnybone, thanks for that info. I'm not sure if I've ever seen cake flour, but it must be in the stores.

[funnybone]

Originally posted by chefbec:
I have whole wheat pastry flour in the house, but not white cake flour. Funnybone, thanks for that info. I'm not sure if I've ever seen cake flour, but it must be in the stores.

Cake flour is sold in a carton, rather than a bag. I believe on brand is "White Swan" or something like that. I always had a hard time finding it when I first moved to the US from Canada because I was always used to "Cake & Pastry" Flour being an item along with the other flours in the paper bags/sacks. I actually bought a bag of Cake & Pastry flour on my recent trip to Canada.

[philamark]

I made this cake a week ago last weekend and loved it. I cut the almond extract to 1/4 tsp as I feel that goes a long way in flavor. I used Cake flour, I order it through the mail from King Arthur flour. I think it gave the cake a wonderful texture. It was so tasty..I did have to add more liquid than called for to make the glaze, which I call an icing! It's worth your effort to make this cake. I also made the double ginger cookies the same weekend and did not like them...they were too strong of ginger flavor.

[Curleytop]

I just made the Orange Tea Cake, it is cooling, and I will put the glaze on later.
Since I don't like almond flavoring, I put in vanilla, and a dash of orange extract.
Since I don't have any orange liquer (sp?)
I will use a little extra orange extract in the glaze. Let you know if it was a hit! http://www.cookinglight.com/bbs/smile.gif

[Curleytop]

We loved the cake. My only problem was the glaze, I sifted the confec. sugar and added
2 Tbsp orange juice (no orange liqueur) and then another 1 tsp orange juice, and I found it too runny. Next time I will add the orange juice a little at a time to get it just right! Anyway, it was delicious and I will send some of it over to the boys tomorrow (before my dh eats it all) http://www.cookinglight.com/bbs/rolleyes.gif

[philamark]

Interesting Curleytop, I had to add more liquid than called for because it wasn't spreadable enough for me. I didn't use any liquer so I just added more orange juice. But it is a great cake! Glad you liked it.

[Angela]

philamark--I to found the glaze too thick and had to add more orange juice. I agree that it seems more like an icing. But it's all very yummy. My boyfriend and I ate it all in two days!

[philamark]

Thanks Angela...glad I wasn't the only one who found it too thick...and it is a very yummy cake!

[lovemybeetle]

Hi....I'm brand new to this board and I'm loving it. Can someone tell me which issue this cake is in? I'd love to make it for Mother's Day.

[Peggy]

lovemybeetle,

The Orange Tea Cake is in the May 2001 issue, page #190. With all these good reviews, I think I will have to try it!

Peggy

[This message has been edited by Peggy (edited 05-10-2001).]

[JHolcomb]

Do you think that it would be OK to make this with skim milk. It calls for 2%, but I don't keep that around the house and I want to make it tonight.

Jen

[mightyh]

I substitute different percents of milk in recipes all the time with usually no problem at all. I'd go for it http://www.cookinglight.com/bbs/smile.gif

[JHolcomb]

I just made this and it is awesome. DH and I give it a 10 out of 10. I did substitute the skim milk for the 2% and Amaretto for the almond extract (couldn't find it in the pantry). I also used Amaretto in the icing instead of the Cointreau-it was what I had on hand. A wonderful cake.

[ElinorC]

I agree with all of the positive reviews. We really liked the cake. I had to add a little more OJ to the glaze/icing to make it spread as did several others. We liked the less sweet taste of the cake and the tender texture. A keeper!

[Leonard]

We absolutely LOVED this cake. I did use regular all purpose flour. I subtracted 2 tablespoons since I wasn't using cake flour. The results were great. A very moist and tender cake. Definitely a repeater. My only complaint, the cakes not big enough!

[GayeC]

We really liked this cake. I substituted vanilla in the batter and used all orane juice (3 T.) in the glaze. It was a tiny bit dry but I think that was my fault - I probably left it in the oven a couple of minutes too long. I would make this again.