Best 4 Bolo De Laranga Orange Sponge Cake Recipes
Seeking a culinary adventure that tantalizes your taste buds and transports you to a citrusy paradise? Look no further than the extraordinary "Bolo de Laranja," a Portuguese orange sponge cake that embodies both simplicity and sophistication. This delectable treat, pronounced "boh-luh duh lah-rahn-zha," has captivated hearts and palates across the globe with its vibrant color, tender texture, and burst of sweet and tangy orange flavor. Embark on a culinary journey as we unveil the secrets behind this iconic cake, uncovering the perfect recipe that will turn your kitchen into a symphony of citrusy aromas and leave your loved ones craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BOLO DE LARANJA
Bolo de laranja is a traditional Portuguese pound cake prepared with orange zest. The cake is soaked with a syrup made from orange juice before being served.
Provided by Sarah-Eden Dadoun
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 320F/160C.
- Separate the eggs.
- Whisk the egg yolks and sugar until the mixture is white, has tripled in size and is firm.
- Mix the baking powder and the flour and add them to the egg yolks.
- Mix the melted butter, zest and juice of the oranges and add them.
- Beat the egg whites until stiff and incorporate very gently with the previous mixture using a spatula. Be careful not to break the whites.
- Pour the mixture into a ring mold pan (Savarin mold), previously buttered and floured and bake for 30 to 40 minutes.
ORANGE SPONGE CAKE
Why not try this citrus cake on a very hot summer day?
Provided by Jackie Lim
Categories Desserts Cakes Sponge Cake Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
- Separate the eggs while cold, then bring to room temperature.
- Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
- In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
- Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 29.8 g, Cholesterol 46.5 mg, Fat 1.4 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 99.2 mg, Sugar 17.4 g
TORTA DE LARANJA ( ORANGE TORTE )
A rather unique twist on a jelly-roll - no flour & no filling. It's described as a rolled pudding rather than a rolled sponge cake & it makes it's own filling. Clever little torte ... Once baked, this pudding will be slightly less than 1/2-inch in height and very fragile. Found on a website with recipes from Portugal. Cook time does not include 3-4 hours standing time (the torta, not you ;-) so plan ahead. Posted for Zaar World Tour 2006.
Provided by SusieQusie
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to hot, 425°F Line the bottom of a 13" X 9" baking pan with parchment or wax paper. Butter the wax paper generously and also the pan sides; sprinkle 2tbsp of flour over the wax paper, then tip the pan from side to side and back and forth to coat both the wax paper and the pan sides with flour. Rap the pan lightly against the counter, then tip out the excess flour; set the pan aside.
- With an electric mixer set at high speed, beat the 1 1/8 cup of the sugar with the eggs & butter for 5 minutes until the colour and consistency of mayonnaise.
- As soon as the sugar-egg mixture is fluffy-light, stir in the orange juice, rind, and cinnamon. Pour batter into the prepared pan and bake uncovered on the middle oven rack for 12 to 15 minutes until the surface is richly browned. As it bakes, the batter may billow into alarming "hills and valleys" but this is perfectly normal.
- While the torte bakes, spread a clean dishtowel across the counter so that one of the short sides faces you. Now sprinkle the remaining 3/4 cup sugar over the towel to cover an area slightly larger than that of the your pan.
- The instant the torte is done, remove from the oven and loosen around the edges with a thin-bladed knife or small spatula. Quickly invert the pan on top of the sugared towel and, wasting no time, gently pull off the wax paper.
- With a sharp knife dipped in hot water, quickly trim off any crisp edges around the torte.
- To roll the torte, lift the front end of the towel up, letting the torte roll up on itself, jelly-roll style. Leave the torte wrapped up in the towel for 3 to 4 hours (the torte will make its own jelly-like filling), then carefully unwrap.
- To serve, slice the torte about 3/8in thick and slightly on the bias. Allow 2-3 slices per serving.
Nutrition Facts : Calories 519.7, Fat 10.4, SaturatedFat 4.2, Cholesterol 324.9, Sodium 126, Carbohydrate 99.3, Fiber 0.3, Sugar 97.9, Protein 9.8
FLUFFY ORANGE SPONGE CAKE
Make and share this Fluffy Orange Sponge Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.
- In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
- Gradually add remaining powdered sugar, beating constantly about 4 minutes.
- Stir in orange peel.
- Wash beaters thoroughly.
- In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.
- Gently fold yolk mixture into whites.
- Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.
- Turn into ungreased 9 inch tube pan.
- Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.
- Invert cake in pan, cool thoroughly.
- Remove from pan.
- With a long tined fork, poke holes in top of cake at 1 inch intervals.
- For syrup, in a saucepan combine orange juice and honey.
- Simmer 5 minutes.
- Remove from heat, stir in almond extract.
- Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.
- Chill, if desired.
Tips:
- Use fresh oranges. Fresh oranges will give your cake a more intense orange flavor. If you don't have fresh oranges, you can use orange juice concentrate, but be sure to reduce the amount of sugar in the recipe accordingly.
- Grate the orange zest. Grating the orange zest will release the essential oils, which will give your cake a more pronounced orange flavor.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making your cake light and airy.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Fold in the flour and baking powder gently. Overmixing the batter will make your cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking the cake will make it dry.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Orange sponge cake is a classic dessert that is easy to make and always a crowd-pleaser. With its light and fluffy texture and sweet, citrusy flavor, it's the perfect cake for any occasion. Whether you're serving it for breakfast, dessert, or a snack, orange sponge cake is sure to be a hit.
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