Orange Cake
Posted: 03 February 2014 10:20 AM   [ Ignore ]
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Hi, all!

I’m wanting to make an orange cake, and I found that a “regular” cake—I forget which I used (Downy Yellow or Buttermilk) with 2T. zest whirred with sugar made a perfect lemon cake.  Now I want to make an orange cake.  I figured I’d go 2T again, but I thought I’d concentrate 1 c. or orange juice down to 2T (in the microwave, as Rose suggests with some other recipe if you don’t use Seville oranges).  I was wondering if I did this if I should replace 1/2 t. baking powder with, say, 1/8 t. baking soda.

Any other orange thoughts would be welcome, as well.  I thought of going Orange Glow Chiffon, but my springfoam pan has non-stick sides, so I wasn’t sure if it would work.

Any thoughts, you master leaveners, you??? 

Thanks!

—ak

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Posted: 03 February 2014 03:42 PM   [ Ignore ]   [ # 1 ]
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The only orange thought I have is that orange juice is much less acidic than lemon juice, so if you add baking soda, you probably wouldn’t need as much as you might for lemon juice.

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Posted: 05 February 2014 11:12 AM   [ Ignore ]   [ # 2 ]
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Thanks, CT!  I’ve seen cakes that have used orange juice, etc., without much (or any) BS, and I wondered why.  Maybe the acidity is light enough that it’s not even necessary.  Appreciated!

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Posted: 05 February 2014 12:03 PM   [ Ignore ]   [ # 3 ]
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Anne in NC - 05 February 2014 11:12 AM

Maybe the acidity is light enough that it’s not even necessary.

The difference in pH appears to be about 1.0; while that doesn’t sound like much, the scale is logarithmic, so lemon juice is about 10 times more acidic. That means an equivalent amount of orange juice would need about 1/10 as much baking soda. That’s a tiny fraction of a teaspoon, so, yeah, it seems rather pointless.

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