Chocolate Orange Layer Cake With Orange Whipped Topping
In our family we all love chocolate. However it is necessary for many of our numbers to watch both the calories and the fat that we consume. The recipe for this Chocolate Orange Layer Cake contains less calories and fat than most recipes for chocolate cake.
To help we used canola oil, an oil low in saturated fat, and egg whites. Some feel it is wasteful to not use the yolks, however sometimes it is necessary.
A whipped topping made with skim milk powder and orange juice keeps the fat at seven grams per serving.
Ingredients for Chocolate Orange Layer Cake
- 4 TBSP Canola oil 60ml
1½ CUPS Sugar 375 ml
4 Large Egg Whites
2 CUPS All-purpose Flour 500ml
½ CUP Unsweetened Cocoa Powder, shifted 125ml
1 TSP Baking Powder 5ml
1 TSP Baking Soda 5ml
½ TSP Salt 2ml
1 CUP Orange Juice 250ml
½ CUP Skim Milk 125ml
Orange whipped topping –recipe following
Thin orange slices
Strawberries for garnish
Method for Chocolate Orange Layer Cake
Lightly oil two (9-inch or 23-cm) round cake pans; line with wax paper and oil again; set aside.
In large bowl beat oil with sugar and egg whites; set aside.
In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt. In two-cup (500ml) measure, combine orange juice and milk. Alternately add dry ingredients and orange juice mixture to egg white mixture beating well after each addition; pour into prepared pans.
Bake at 350F (180C) for 25 to 30minutes or until baked. Cool in pans five minutes; turn out on to racks and remove wax paper. Cool completely.
To assemble place one cake on serving plate and spread with half the orange whipped topping. Top with the remaining cake and top with remaining topping.
Garnish with orange slices and strawberries. Refrigerate until ready to serve.
Serves 12
Orange Whipped Topping
Ingredients for Orange Whipped Topping
- ¾ CUP Chilled Orange Juice, divided 175ml
2 TBSP Sugar 25ml
1 TSP Unflavored Gelatin 5ml
½ CUP Skim Milk Powder 125ml
1 TBSP Canola Oil 15ml - Method for Orange Whipped Topping
Chill small bowl and beaters of an electric mixer.
In small saucepan, combine ¼ cup (50ml) orange juice and sugar; sprinkle in gelatin; let stand one minute. Place over low heat and stir until sugar and gelatin are dissolved, about five minutes. Cool to room temperature.
Place skim milk powder and remaining ½ cup (125ml) orange juice in chilled bowl. Beat at high speed until soft peaks form, about four minutes. Slowly add gelatin mixture; beat about four minutes or until light and fluffy, and mixture mounds on a spoon. Slowly beat in the oil. Cover and refrigerate until ready to use. Stir just before spreading.
Makes three cups (750ml)
About Pat Tate
Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.
