Orange Cream Frosting

Ingredients

  • 1/2 cup butter, softened
  • 3 1/2 cups confectioners’ sugar
  • 1 pinch salt
  • 2 tablespoons orange juice
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 2 drops orange food coloring

Directions

  • In a large bowl, beat softened butter, confectioners’ sugar and salt until smooth. Add orange juice, corn syrup and vanilla. Beat until smooth and creamy. Tint with orange food coloring.
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Lemon Custard Filling

Ingredients

  • 1/2 cup white sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 3/4 cup water
  • 1/3 cup lemon juice
  • 2 tablespoons butter

Directions

  • In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

Rainbow Citrus Cake

Ingredients

  • 3 1/2 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 2 1/4 cups white sugar
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated orange zest
  • 2 teaspoons grated lime zest
  • 2 drops yellow food coloring
  • 2 drops orange food coloring
  • 2 drops green food coloring
  • 1 recipe Lemon Custard Filling
  • 1 recipe Orange Cream Frosting

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
  3. In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
  5. Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

Notes: 

Mini Cheesecakes

Ingredients:

Crust:
  • 1/3 cup graham cracker crumbs
  • 1 tablespoon white sugar
  • 1 tablespoon margarine, melted
  • 1/4 cup white sugar
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon vanilla extract
  • 1 egg
Filling:
  • 1 (8 ounce) package cream cheese, softened

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
  2. In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
  3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
  4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

Tips: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.