The Recipe Room

This light and fruity orange cake with strawberries and cream is the perfect dessert to serve on a hot summer afternoon.  The orange rind gives it a subtle citrus flavour which is counterbalanced perfectly by the strawberries and cream.

Ingredients:

• 4 egg whites, beaten
• 110g butter, softened
• 145g cake flour
• 2tsp baking powder
• 200g granulated sugar
• 1/3tsp salt
• 4tbsp orange juice
• 185ml buttermilk
• 1tbsp grated orange rind
• Icing sugar for dusting
• 1tsp vanilla extract
• 500g strawberries, chopped
• 150g granulated sugar
• 100ml double cream

Instructions:

1. Preheat the oven to 175ºC.
2. Grease and flour or line a cake pan with baking parchment. Set aside.
3. With an electric mixer on medium speed, blend the butter and sugar until light in colour.
4.  Add 2 tablespoons of the orange juice, the rind and the vanilla. Blend well.
5. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture alternately with the buttermilk. Mix just until blended.
6. Fold the batter mixture into the beaten egg whites. Pour into the prepared pan.
7. Bake for 45 to 50 minutes, or until a knife inserted into the centre of the cake comes out clean. Remove from the oven and place on a wire cooling rack.
8. While the cake is baking, prepare the strawberries by mixing the chopped strawberries with 150g of granulated sugar.  Stir well to make sure all the fruit is coated in sugar. Set aside for 20 minutes so that the berries release their juice.  Mix with the double cream and refrigerate until the cake is done and cool.
9. Pour 2 tablespoons of orange juice on top of baked cake.
10. Cool cake in the pan for 10 to 15 minutes.
11. Remove from the pan and continue lettting it sit on the wire cooling rack until it reaches room temperature.
12. Remove and discard the baking parchment, if necessary.
13. Drizzle a heaping tablespoon or two of the strawberries and cream over the cake in whichever decorative pattern you choose.
14. Coat any visible strawberries with icing sugar and serve immediately.  If you don’t plan on serving immediately, leave the strawberries until you do.

 

Prep Time:  20 minutes

Cooking Time:  50 minutes

Serves:  6-8

Difficulty:  Medium

Tags: butter, buttermilk, cake, cake flour, dessert, double cream, egg whites, icing sugar, Orange Cake with Strawberries and Cream, orange juice, orange rind, strawberries, sugar, vanilla

This entry was posted on Saturday, 7 April, 2012 at 4:34 pm by Sarah White and is filed under Desserts, Less than 90 mins. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.