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Big Orange Bundt Cake
Posted By Fran Costigan On January 5, 2011 @ 9:04 pm In Vegan Fine Pastry | 2 Comments
This colossal cake elicits oohs and ahs when set out for serving but the proof is in the tasting and this cake goes to the head of its class. You’ll find a number of variations including an all orange juice cake at the end of the recipe. The orange zest adds superb flavor to the cake, so I do encourage you to seek out organic, unwaxed fruit. You can certainly use the juice as well as the zest in the cake. Remember to use just the brightly colored zest, not the bitter white pith underneath.
A bundt pan is a deep pan with a hollow center core, similar to an angel food cake pan, but with fluted sides. The hollow center is absolutely necessary here to ensure that the large amount of batter bakes through. As a rule (and I’ll admit it is my rule), to ensure the finest crumb and texture, vegan cake batter should not fill the baking pan more than a scant half full. Measure carefully using the proper measuring tools for dry and liquid ingredients. Use an oven thermometer. Have fun and enjoy!
Photo by Linda Long. 
Serves: 12 to 15
Position a rack in the middle of the oven and preheat to 350° F. Oil a 10- to 12-cup bundt pan very thoroughly.
Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, baking soda, salt, baking powder, and both of the sugars to the strainer and sift the ingredients into the bowl. Stir with a wire whisk to distribute and aerate the ingredients.
In a separate bowl, combine the oil, orange juice, soymilk, vinegar, vanilla extract, and orange zest, and whisk until thoroughly emulsified. Pour into the dry mixture and whisk until the batter is smooth.
Pour the batter into the prepared bundt pan. Rotate the pan to level the batter, and tap it lightly on the counter to eliminate some of the air bubbles.
Bake for 45 to 55 minutes, or until the cake is golden and firm at the center when very lightly touched. A tester inserted in a few spots near the center of the cake should come out clean or with only a few moist crumbs.
Remove the bundt from the oven and cool on a rack for 10 minutes. Place another wire rack on top of the cake and turn the pan upside down. Tap the pan gently and the cake should release. Cool completely before glazing or serving. You’ll need to allow at least 40 minutes for this big cake to cool.
Troubleshooting: If your cake does not release from the pan.
Tips & Variations
To Make a Layer or Sheet Cake
Transform simple fruit salads into special treats, amp up plain cakes, and complement kantens, cobblers and more with a dollop of this versatile cream. Silken tofu is used straight from the package and makes cream that is softer than those made with regular tofu.
Makes about 1 3/4 cups
Combine all the ingredients in a blender or food processor, and process 2 to 3 minutes, or until thoroughly mixed and creamy. Taste the cream and add more sugar if you want a sweeter whip.
Spoon the cream into a container. Cover and refrigerate for at least 3 hours to allow the flavors to develop. The cream will thicken slightly when chilled but it is an intentionally soft cream. Refrigerate for up to two days.
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URL to article: http://www.vegkitchen.com/recipes/vegan-baking-and-sweets/vegan-fine-pastry/big-orange-bundt-cake/
URLs in this post:
 Image: http://www.vegkitchen.com/recipes/vegan-baking-and-sweets/vegan-fine-pastry/big-orange-bundt-cake/attachment/_dsc7983/
 Linda Long.: http://www.lindalong.com
 Vegan Fine Pastry: http://www.vegkitchen.com/category/recipes/vegan-baking-and-sweets/vegan-fine-pastry/
 Vegan Baking and Sweets: http://www.vegkitchen.com/category/recipes/vegan-baking-and-sweets/
 More Great Good Dairy Free Desserts Naturally: http://www.amazon.com/exec/obidos/ASIN/1570671834/vegetariankit-20
 FranCostigan.com: http://www.francostigan.com
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