Ingredients(For The Cake):
2 1/2 cups unsalted butter, at room temperature
2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
Ingredients(Orange Whipped Cream):
2 Tbsp. freshly squeezed orange juice 1 Tbsp. fresh orange zest, chopped ½ cup heavy whipping cream 1 Tbsp. icing sugar (aka. powdered/confectioners/confectionery sugar in the US and Canada. :D)
Ingredients:(Chocolate Fudge Frosting):
1/2 cup butter.
3 cubes of 1oz baking chocolate,
2 cups icing sugar
3/4 cup milk
1 teaspoon vanilla extract.
Method(Cake):
1.)Heat the oven to 175C(150 fan oven)/350F/Gas Mark 4. Grease and flour two 20cm (8 inch) round cake pans. Line the bottoms with parchment paper.2.)Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer for about 5 minutes, or until pale and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
3.)In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a metal rod inserted into the centre of the cake comes out clean.
4.) Cool the cakes for 30 minutes whilst making the whipped cream and icing, then tip out onto a cooling rack and place in the freezer for 20 minutes (this is a new tip i came accross which helps out A LOT when you want to assemble cakes/Gateaux's).
3.)In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a metal rod inserted into the centre of the cake comes out clean.
4.) Cool the cakes for 30 minutes whilst making the whipped cream and icing, then tip out onto a cooling rack and place in the freezer for 20 minutes (this is a new tip i came accross which helps out A LOT when you want to assemble cakes/Gateaux's).
Method(Whipped Cream):
1.)Whip cream until soft peaks form. 2.)Stir in freshly squeezed orange juice, fresh orange zest and powdered sugar. 3.)Continue whipping until peaks are firm. 4.)Refrigerate until needed. 5.) **OPTIONAL** Add a few drops of orange food colouring to the whipped cream at stage 2 to make the cake more aesthetically pleasing!
Method(Frosting):)
1.)Melt the chocolate and butter in the microwave, or in the top of a double boiler (bain marie). In a large bowl, combine the icing sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved. 2.)Let the frosting stand until it becomes spreadable (the frosting will thicken as it cools).
To assemble,on a cake board place one of the cakes,then spread with whipped cream and Cover with the other cake layer,frost the top and sides(if you wish,i didn't!) of the cake with the fudge frosting using an off-set palette knife et voila! a beautiful french cake! I decorated with icing sugar sprinkled through a sieve onto a pattern i cut out of grease-proof(parchment) paper. Enjoy! This is what it should look like:
Thanks for reading my blog! ~Jake :D
No comments:
Post a Comment