I tried this recipe at a restaraunt near me recently and it was so awesome that I decided to come home and try to replicate this cake because I can’t afford to eat out all that often, but I wanted to remember it and be able to try it again. So I came home and immediately started throwing recipes together and trying stuff out. I believe that I have found my winner finally. My pastor’s wife tried my first attempt at it and she was in love with it. I was happy to have come so close, but I still wanted to play around with the icing some more. So here is the whole thing. Even my husband who does not like lemon tried it and liked it and even ate a second cupcake(cupcakes were my first attempt) The layer cake is going to be where I stop. I have the recipes honed down like I want them to be. It is just cooking them in different pans then what the original recipe called for.
- Orange Cake:
- 1pkg. Yellow Cake mix
- 1env. Dream Whip
- ¾ C. Orange Juice
- ¾ C. Mayonnaise
- 3 Eggs
- 1T. Grated Orange Peel
- 26-27 ½ oz. sifted Powdered Sugar
- 1 C. Crisco
- 2 ½ T. Powdered Milk
- 1/3 C Orange Juice, warmed up
- ¼ C. Cornstarch
Add to the milk:
- ¼ t. Salt
- ¼ t. Crème Royale
- ¼ t. Crème Bouquet
- 1 t. Orange Blossom Water
- Lemon Meringue:
- 1 ½ C. Sugar
- 3 T. Cornstarch
- 3T. Flour
- Dash Salt
- 1 ½ C. Hot Water
3 Slightly Beaten Egg Yolks
- 2 T. Butter
- ½ t. Grated Lemon Peel
- 1/3 c. Lemon Juice
- Preparation : For cake: combine first six ingredients; beat on low for 30 seconds. Beat on Medium for 2 minutes. Pour into prepared bundt pan*
Bake at 350 degrees for 40-45 minutes. Cool for 10 minutes before removing from pan
For Icing I measure the shortening and next 4 ingredients(and everything that goes into the milk is added also) into mixing bowl and beat until somewhat smooth. Then I add my sifted powdered sugar, gradually and scraping down bowl occasionally. If it is thicker or stiffer than what you like add more OJ. I added maybe a tablespoon? And mixed again. Tasted it. Scraped down the bowl and mixed again for a few seconds.
directions for Lemon meringue:
In saucepan, mix 1 ½ C. sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over moderately high heat till mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir a moderate amount of hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes longer, stirring constantly.
Remove from heat and add butter and lemon peel. Slowly add juice, mixing well.
*Putting cake together. I have not made it into a bundt cake yet. I am planning on making a 8 or 9 inch layer cake of it. Put 1 layer on plate or board, spread your icing, put second layer on ice whole cake and then put lemon meringue in middle of top layer over orange icing. This is how it was presented when I tried it.
Note: I am going to put a dam of my orange butter cream around bottom layer near edge and fill with small amount of more butter cream and then a thin layer of meringue as well as on top of the cake.
Actually I don't know of a way to edit the recipe I just put on, but what I should have said was that I tried a cake that was similiar to this at a restaraunt near me recently. I wanted to see if I could replicate it as I know that restaraunts don't like to share their recipes with their patrons. So this was my attempt and I am very happy with it. Hope you all enjoy.
It sounds wonderful but I find your directions confusing. I understand the cake. But you lose me at what is icing and what is meringue and how it is all put together. I assume the meringue is not browned as on top of a pie. Is it a filling?
your assembly directions are very confusing. not helpful at all.
Jules5000---This cake sounds really yummy but in your instructions you should describe the cake you actually completed. I think the listed meringue ingredients are actually for lemon filling not meringue--meringue is egg whites stiffly beaten with sugar, spread on top of pie filling, and lightly browned. Disregard the line between the "meringue" ingredients. The line I think was used to show there are two steps to make the filling. Read through ingredients and instructions for the filling so you get the idea of how it is done. Step one: In a saucepan combine well 1 ½ C. Sugar 3 T. Cornstarch 3T. Flour Dash Salt then slowly add 1 ½ C. Hot Water Ingredients for step two: 3 Slightly Beaten Egg Yolks 2 T. Butter ½ t. Grated Lemon Peel 1/3 c. Lemon Juice Step one instructions: In saucepan, mix 1 ½ C. sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over medium heat till mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Step two: Whisk in a moderate amount, maybe 1/3 cup of the hot mixture, into egg yolks, stirring constantly as the hot mixture is added so the yolks don't "scramble". Be careful not to burn yourself. Return this to remaining hot mixture in the saucepan. Bring back to boiling and cook 2 minutes longer, stirring constantly. Remove from heat and add butter and lemon peel. Slowly add juice, mixing well. I would think that this would be cooled completely with plastic wrap covering the surface so a skin doesn't form on it.
Jules5000--is there a reason you are using both flour and cornstarch to this filling?
You said you didn't know how to edit the recipe so if this is somewhat like what you were thinking, then maybe you can okay it. I absolutely love Lemon Meringue Pie and make it often. What I wrote above is how I make it with the exception of using both flour and cornstarch--I usually use cornstarch.
Jules5000, sweet girl, thanks for sharing your delicious treat in its beginning stages. I am sure when you finish testing it will be a "masterpiece." Keep "playing" with ingredients and you will be surprised at what you might develop.
hi i want to try this recipe but what is dream whip i cant wait to try it
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