Yield- 1- 6" Round Layer Cake Serving 10
Prep Time: 20 minutes (before baking) 1 hour + overnight chill (after baking)
Cooking Time: 30 minutes
Total Time: 2 hours + overnight chill
Special Equipment needed: 2- 6" round cake pans, 1 with sides that are 3" high (if you don't have a cake pan with high sides see tip at bottom of recipe)
2 cups All Purpose Flour
1 cup Sugar
3 tablespoons Orange Gelatin Mix
1/2 tsp Salt
2 1/4 tsp Baking Powder
5 tablespoons Melted Butter, unsalted
2 tablespoons Oil
1/4 cup Fresh Orange Juice
1 tsp Fresh Orange Zest
1/4 cup Milk
2 Whole Eggs
1/2 cup Sour Cream
1/2 cup Fresh Orange Juice
1/2 cup Sugar
2 cups Heavy Cream
2 tablespoons Powdered Sugar
Method of Preparation:
1. Spray two 6" round cake pans with non-stick cooking spray. Preheat oven to 350F.
2. In a stand mixer fitted with the paddle attachment, mix the flour, sugar orange gelatin mix, salt and baking powder. Mix on low speed for 1 minute. Add melted butter, oil, orange juice and orange zest. Mix on medium speed for 2 minutes, stopping halfway to scrape the sides of the bowl.
3. In a small bowl mix eggs with milk and sour cream. Add the egg mixture to the flour mixture 1/3 at a time. Mixing for 1 minutes and stopping to scrape the sides of the bowl before adding more egg mixture.
4. Divide the batter between the two cake pans. Tap them gently on the counter to release any air bubbles.
5. Bake in preheated oven for 20-30 minutes or until a toothpick inserted into the middle comes out clean.
Tip: Bake using only the center oven rack and turn the pans every ten minutes to ensure even baking.
6. Remove from oven and cool in the cake pans until room temperature. While cakes are cooling heat remaining 1/2 cup of orange juice in the microwave for 30 seconds to 1 minute or until the sugar is melted. Cool to room temperature. Whip heavy cream with powdered sugar until soft peaks form. Chill until needed.
7. Line a clean 6" round cake pan with 3" high sides with plastic wrap making sure to overlap the edges. Leave about 2 inches of plastic wrap extended over the sides of the pan to wrap the top of the cake once layered inside.
8. Slice the cooled cakes into 6 even layers, 3 layers per cake. If cakes are too thin to slice into 3 layers, slice into 2 even layers.
9. Place one layer of cake into the pan lined with plastic wrap. Soak the layer evenly with 1-2 tablespoons of the orange juice and sugar syrup. Spread a layer of whipped cream, and if desired a few segments of fresh or canned clementines. Repeat this step until all the layers of cake are used. Wrap the overhanging plastic over the top and refrigerate overnight to allow the syrup and whipped cream to soak into the cakes completely. You should have some whipped cream left over to top the cake with later, place in a clean bowl and chill until needed.
Tip: You can also use Cool Whip in place of fresh whipped cream.
10. Carefully pull the cake from the pan and onto a serving dish. Unwrap the plastic and ice with remaining whipped cream. Chill until needed or enjoy immediately!
Tip: If you do not have 6" round cake pan with 3" high sides you can split the cake into two pans and stack them together after chilling.