Recipe Archives->Cakes->Strawberry Orange

Strawberry Orange Cake

1 1/2 cups sugar
3/4 cup butter
3 eggs
2 tsp vanilla extract
 
1 cup cake flour
1 cup all purpose flour
1 1/2 tsp baking powder
3/4 cup whole milk
 
1/2 cup orange juice
Zest of one orange
2/3 cup sugar

Sift together flours and baking powder.

Cream the butter and sugar until light and fluffy. Add eggs, one
at a time, beating well after each addition.  Beat in vanilla.

Fold in the dry ingredients in three equal portions, alternately
with milk, in 2 equal portions

Always begin and end with dry ingredients. Pour batter into two 9
inch greased and floured cake pans; line bottoms with parchment
paper. Bake for approximately 30 minutes at 325 degrees F or until
a toothpick inserted in the center comes out clean. Cool on a wire
rack and frost when completely cooled.

Brush each layer of the cake with orange syrup made by boiling
together in a small saucepan the orange juice, orange zest and
sugar.

If you prefer you can sprinkle each layer with an ounce or two of
Grand Marnier or Cointreau instead of the orange syrup.

Place a thin layer of frosting on the first layer of cake and place
a layer of whole strawberries to cover the first layer of cake. Top
the strawberries with enough buttercream frosting to fill in the
spaces between the strawberries and top with the second cake layer.
Frost the entire cake with the remaining frosting. Garnish with
additional strawberries.


Orange Buttercream Frosting
 
2 cups sugar
2/3 cup water
 
6 egg whites at room temperature
1/4 tsp cream of tartar
2 tsp vanilla extract
 
2 cups softened unsalted butter
Zest of 2 oranges, very finely chopped

Combine and bring to a boil. Continue to boil over medium heat
without stirring until the mixture reaches 240 degrees on a candy
thermometer.

Beat egg whites, cream of tartar and vanilla together to stiff
peaks.

Slowly pour in the sugar syrup hitting the side of the bowl and not
the beaters.  Continue beating the frosting for 10-15 minutes until
the meringue is completely cool. When completely cool, slowly begin
to add the butter, a few tablespoons at a time.

Beat until smooth after each addition. Finally fold in the orange
zest.

Printable version: strawberry-orange.txt.