Prep Time:1 hrAdditional Time:50 minsTotal Time:1 hr 50 minsServings:16Yield:16 slicesJump to Nutrition Facts
Prep Time:1 hrAdditional Time:50 minsTotal Time:1 hr 50 minsServings:16Yield:16 slices
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 50 mins
Total Time:
1 hr 50 mins
Servings:16
Servings:
16
Yield:16 slices
Yield:
16 slices
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake1cupcake flour1cupwhite whole-wheat flour1 ¼cupsgranulated sugar, divided2 ¼teaspoonsbaking powder½teaspoonsalt½cupsafflower or canola oil⅓cupfrozen orange juice concentrate, thawed¼cupwater2teaspoonsgrated orange zest1teaspoongrated lemon zest2teaspoonsvanilla extract4largeegg yolks, at room temperature6large egg whites, at room temperature2teaspoonslemon juiceFrosting½cupfreeze-dried goldenberry powder (see Tip)2tablespoonswarm water, plus more if needed2(8 ounce) packagesreduced-fat cream cheese, softened1 ¼cupsconfectioners' sugar¾teaspoongrated orange zest½teaspoongrated lemon zest
Cook Mode(Keep screen awake)
Ingredients
Cake
1cupcake flour
1cupwhite whole-wheat flour
1 ¼cupsgranulated sugar, divided
2 ¼teaspoonsbaking powder
½teaspoonsalt
½cupsafflower or canola oil
⅓cupfrozen orange juice concentrate, thawed
¼cupwater
2teaspoonsgrated orange zest
1teaspoongrated lemon zest
2teaspoonsvanilla extract
4largeegg yolks, at room temperature
6large egg whites, at room temperature
2teaspoonslemon juice
Frosting
½cupfreeze-dried goldenberry powder (see Tip)
2tablespoonswarm water, plus more if needed
2(8 ounce) packagesreduced-fat cream cheese, softened
1 ¼cupsconfectioners' sugar
¾teaspoongrated orange zest
½teaspoongrated lemon zest
DirectionsTo prepare cake: Preheat oven to 325 degrees F. Coat three 8-inch cake pans with cooking spray and line the bottoms with parchment. Coat the parchment with cooking spray.Whisk cake flour, whole-wheat flour, 1 cup granulated sugar, baking powder and salt in a medium bowl. Beat oil, orange juice concentrate, 1/4 cup water, 2 teaspoons orange zest, 1 teaspoon lemon zest and vanilla in the bowl of a stand mixer on low speed until well blended. On medium speed, gradually beat in egg yolks until thoroughly incorporated. Add the dry ingredients in 3 batches, beating on low just until smooth.Beat egg whites in the stand mixer with the whisk attachment until foamy and opaque, about 1 minute. Add lemon juice and continue beating until soft peaks form, about 3 minutes. Gradually add the remaining 1/4 cup granulated sugar. Increase speed to high and continue to beat until stiff peaks form, 2 to 4 minutes more.Gently fold one-third of the egg whites into the batter. Repeat with another one-third, folding until no white remains. Then thoroughly fold in the remaining whites, carefully reaching to the bottom of the bowl and lifting up to blend the batter with the whites until no streaks remain. Divide the batter equally among the prepared pans.Bake until the tops are light brown and a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Cool in the pans on wire racks for 5 minutes. Run a knife around the edges of the pans, then turn the layers out onto the wire racks to cool completely, about 30 minutes.To prepare frosting: Combine goldenberry powder and 2 tablespoons warm water to create a paste. Beat cream cheese, confectioners' sugar, orange zest and lemon zest with an electric mixer until fluffy, about 2 minutes. Transfer 1 cup of the frosting to a small bowl. Transfer 1/2 cup to another small bowl and stir in 1 1/2 teaspoons of the goldenberry paste. Transfer 1/2 cup frosting to another small bowl and stir in 1 tablespoon of the goldenberry paste. Stir the remaining 3 tablespoons goldenberry paste into the remaining 1/2 cup frosting.Place one layer on a cake stand or plate. Spread 2 tablespoons of dark orange frosting on top to within 1/4 inch of the edge. Top with a second cake layer. Spread 2 tablespoons of medium orange frosting on top to within 1/4 inch of edge. Top with the third cake layer. Spread half of the white frosting over the whole cake. Place the cake in the freezer while you prepare the piping bags.Transfer the three colored frostings to small piping bags (or sealable plastic bags with a corner snipped off). Starting with the bottom layer, pipe a band of dark orange frosting a third of the way up the cake. Then pipe a medium orange band of frosting around the middle of the cake. Pipe the light orange frosting around the sides of the top layer. Spread the remaining white frosting over the top of the cake. Dip a large icing spatula or knife in hot water and use it to spread and smooth the frosting on the sides while rotating the cake. Dip again and smooth the frosting on top of the cake.TipsEquipment: Three 8-inch round cake pans, parchment paper, large icing spatulaTip: Freeze-Dried Fruit for Food ColoringFreeze-dried fruits have all their water removed in a heat-free, vacuum process that also protects colors, keeps flavors fresh and fruity and creates a crumbly texture (unlike the leathery, traditionally dried ones). Ground into powder, they’re ideal for coloring.Where to Buy: Both freeze-dried fruit and pre-ground powders are readily available. Look for them at the supermarket with other dried fruit or online at amazon.com.Originally appeared: EatingWell Magazine, April 2020
Directions
To prepare cake: Preheat oven to 325 degrees F. Coat three 8-inch cake pans with cooking spray and line the bottoms with parchment. Coat the parchment with cooking spray.Whisk cake flour, whole-wheat flour, 1 cup granulated sugar, baking powder and salt in a medium bowl. Beat oil, orange juice concentrate, 1/4 cup water, 2 teaspoons orange zest, 1 teaspoon lemon zest and vanilla in the bowl of a stand mixer on low speed until well blended. On medium speed, gradually beat in egg yolks until thoroughly incorporated. Add the dry ingredients in 3 batches, beating on low just until smooth.Beat egg whites in the stand mixer with the whisk attachment until foamy and opaque, about 1 minute. Add lemon juice and continue beating until soft peaks form, about 3 minutes. Gradually add the remaining 1/4 cup granulated sugar. Increase speed to high and continue to beat until stiff peaks form, 2 to 4 minutes more.Gently fold one-third of the egg whites into the batter. Repeat with another one-third, folding until no white remains. Then thoroughly fold in the remaining whites, carefully reaching to the bottom of the bowl and lifting up to blend the batter with the whites until no streaks remain. Divide the batter equally among the prepared pans.Bake until the tops are light brown and a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Cool in the pans on wire racks for 5 minutes. Run a knife around the edges of the pans, then turn the layers out onto the wire racks to cool completely, about 30 minutes.To prepare frosting: Combine goldenberry powder and 2 tablespoons warm water to create a paste. Beat cream cheese, confectioners' sugar, orange zest and lemon zest with an electric mixer until fluffy, about 2 minutes. Transfer 1 cup of the frosting to a small bowl. Transfer 1/2 cup to another small bowl and stir in 1 1/2 teaspoons of the goldenberry paste. Transfer 1/2 cup frosting to another small bowl and stir in 1 tablespoon of the goldenberry paste. Stir the remaining 3 tablespoons goldenberry paste into the remaining 1/2 cup frosting.Place one layer on a cake stand or plate. Spread 2 tablespoons of dark orange frosting on top to within 1/4 inch of the edge. Top with a second cake layer. Spread 2 tablespoons of medium orange frosting on top to within 1/4 inch of edge. Top with the third cake layer. Spread half of the white frosting over the whole cake. Place the cake in the freezer while you prepare the piping bags.Transfer the three colored frostings to small piping bags (or sealable plastic bags with a corner snipped off). Starting with the bottom layer, pipe a band of dark orange frosting a third of the way up the cake. Then pipe a medium orange band of frosting around the middle of the cake. Pipe the light orange frosting around the sides of the top layer. Spread the remaining white frosting over the top of the cake. Dip a large icing spatula or knife in hot water and use it to spread and smooth the frosting on the sides while rotating the cake. Dip again and smooth the frosting on top of the cake.TipsEquipment: Three 8-inch round cake pans, parchment paper, large icing spatulaTip: Freeze-Dried Fruit for Food ColoringFreeze-dried fruits have all their water removed in a heat-free, vacuum process that also protects colors, keeps flavors fresh and fruity and creates a crumbly texture (unlike the leathery, traditionally dried ones). Ground into powder, they’re ideal for coloring.Where to Buy: Both freeze-dried fruit and pre-ground powders are readily available. Look for them at the supermarket with other dried fruit or online at amazon.com.
To prepare cake: Preheat oven to 325 degrees F. Coat three 8-inch cake pans with cooking spray and line the bottoms with parchment. Coat the parchment with cooking spray.
Whisk cake flour, whole-wheat flour, 1 cup granulated sugar, baking powder and salt in a medium bowl. Beat oil, orange juice concentrate, 1/4 cup water, 2 teaspoons orange zest, 1 teaspoon lemon zest and vanilla in the bowl of a stand mixer on low speed until well blended. On medium speed, gradually beat in egg yolks until thoroughly incorporated. Add the dry ingredients in 3 batches, beating on low just until smooth.
Beat egg whites in the stand mixer with the whisk attachment until foamy and opaque, about 1 minute. Add lemon juice and continue beating until soft peaks form, about 3 minutes. Gradually add the remaining 1/4 cup granulated sugar. Increase speed to high and continue to beat until stiff peaks form, 2 to 4 minutes more.
Gently fold one-third of the egg whites into the batter. Repeat with another one-third, folding until no white remains. Then thoroughly fold in the remaining whites, carefully reaching to the bottom of the bowl and lifting up to blend the batter with the whites until no streaks remain. Divide the batter equally among the prepared pans.
Bake until the tops are light brown and a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Cool in the pans on wire racks for 5 minutes. Run a knife around the edges of the pans, then turn the layers out onto the wire racks to cool completely, about 30 minutes.
To prepare frosting: Combine goldenberry powder and 2 tablespoons warm water to create a paste. Beat cream cheese, confectioners' sugar, orange zest and lemon zest with an electric mixer until fluffy, about 2 minutes. Transfer 1 cup of the frosting to a small bowl. Transfer 1/2 cup to another small bowl and stir in 1 1/2 teaspoons of the goldenberry paste. Transfer 1/2 cup frosting to another small bowl and stir in 1 tablespoon of the goldenberry paste. Stir the remaining 3 tablespoons goldenberry paste into the remaining 1/2 cup frosting.
Place one layer on a cake stand or plate. Spread 2 tablespoons of dark orange frosting on top to within 1/4 inch of the edge. Top with a second cake layer. Spread 2 tablespoons of medium orange frosting on top to within 1/4 inch of edge. Top with the third cake layer. Spread half of the white frosting over the whole cake. Place the cake in the freezer while you prepare the piping bags.
Transfer the three colored frostings to small piping bags (or sealable plastic bags with a corner snipped off). Starting with the bottom layer, pipe a band of dark orange frosting a third of the way up the cake. Then pipe a medium orange band of frosting around the middle of the cake. Pipe the light orange frosting around the sides of the top layer. Spread the remaining white frosting over the top of the cake. Dip a large icing spatula or knife in hot water and use it to spread and smooth the frosting on the sides while rotating the cake. Dip again and smooth the frosting on top of the cake.
Tips
Equipment: Three 8-inch round cake pans, parchment paper, large icing spatula
Tip: Freeze-Dried Fruit for Food ColoringFreeze-dried fruits have all their water removed in a heat-free, vacuum process that also protects colors, keeps flavors fresh and fruity and creates a crumbly texture (unlike the leathery, traditionally dried ones). Ground into powder, they’re ideal for coloring.
Where to Buy: Both freeze-dried fruit and pre-ground powders are readily available. Look for them at the supermarket with other dried fruit or online at amazon.com.
Originally appeared: EatingWell Magazine, April 2020
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Nutrition Facts(per serving)329Calories14gFat44gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
