Thursday, April 16, 2009

Moist and Rich Orange Cake

Moist and Rich Orange Cake
This is a dense, heaver cake - full of orange flavor
3 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
8 oz. butter
1 1/2 cup sugar
3 large eggs
1 cup sour cream
1/2 cup fresh orange juice
3 tablespoons fresh orange zest

Preheat oven to 350, prepare 2 round pans by greasing them and dusting with flour.

For the cake, begin by creaming together the sugar and butter. Slowly add the sour cream, eggs and vanilla until thoroughly combined. In a separate bowl, sift together the dry ingredients. Slowly add dry ingredients, mix until smooth. Add orange juice and zest, mix to combine. Place into prepared pans. Bake for about 25-30 minutes or until cakes test done.

Fluffy Orange Frosting
1 TB cornstarch
1/2 cup fresh orange juice
1/4 cup sugar
1 TB butter
1 tsp. orange zest
1 1/4 cups cold heavy (whipping) cream
1 tsp. vanilla
2 TB powdered sugar

Dissolve the cornstarch in the orange juice in a small saucepan. Stir in the sugar and butter and cook over low heat until the sugar dissolves and the butter melts. Increase the heat and boil the mixture for 1 minute, stirring constantly. Stir in the orange zest. Cover and refrigerate until thick and cold.

When the sauce is chilled, beat it and the cream together on high speed until the mixture begins to thicken. Add the vanilla and powdered sugar and continue beating until firm peaks form.

Spread in between the layers of cake and all the sides.

Note - next time, I would double the frosting recipe - I like to have a generous amount to work with and lick and this was just enough to lightly cover the cake.

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