Prep 45 mins
Cook 38 mins
To prepare the Fresh Orange Wedding Cake, the Basic Cake Recipe must be prepared in batches. You will need 7 times the amount of each ingredient to prepare the wedding cake. The 2 (14-inch) cake layers requires making the Basic Cake Recipe 4 times or doubling it twice. The 2 (10-inch) cake layers requires making the Basic Cake Recipe 2 times or doubling it once. Then the (6-inch) cake layer needs you to make the recipe only once, and it will yield 2 layers (one for another use).
- vegetable oil cooking spray
- 2 1⁄2 cups sifted cake flour
- 2 1⁄4 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup plain nonfat yogurt
- 1⁄4 cup vegetable oil
- 2 tablespoons grated orange rind (about 6 oranges)
- 2 teaspoons vanilla extract
- 2 teaspoons orange extract
- 1 egg yolk
- 1 1⁄2 cups sugar, divided
- 3⁄4 cup warm 2% low-fat milk (95 to 100 )
- 4 egg whites
- Coat bottom of 1 (10-inch) round cake pan 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 the batter into prepared pan. Sharply tap pan once on counter to remove air bubbles.
- Bake at 375° for 10 minutes. Reduce oven temperature to 350°, and bake 28 minutes or until a wooden pick inserted in center comes out clean.
- Let cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack. Peel off wax paper, and let cool completely.
- Note: Don't coat the sides of the cake pans with cooking spray. The cake needs to cling to the sides as it bakes, which allows it to rise higher and gives it a smoother crust.
- Note: When separating the eggs, do them one at a time into a custard cup, and pour the whites into your mixing bowl. This prevents you from having to start over if some yolk happens to get into the whites. Eggs are easier to separate right out of the refrigerator; however, for better volume, let them come to room temperature before beating.
- Note: Use real vanilla and orange extracts instead of imitaion.
- Note: Wrap cooled cake in heavy-duty plastic wrap, lightly dusted with flour, and then in heavy-duty aluminum foil. Refrigerate up to 2 days or freeze up to 2 weeks. (To thaw, place the wrapped cake in refrigerator overnight.).
- Note: To slice the cake in half evenly, insert toothpicks around the outside, marking the middle. Using a serrated knife, slice the cake about 2 inches, using the toothpicks as a guide. Wrap a long piece of dental floss around edge through cut; tie floss once. Slowly tighten the floss - it will make a clean, even cut through the cake, dividing it in half.
- High Altitude Adjustment: Follow instructions for Basic Cake Recipe except beat egg whites to soft peaks instead of stiff peaks.