Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tablespoon orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup orange marmalade
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line the bottom of two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and oil together with an electric mixer until creamy. Add the eggs one at a time, beating well after each addition.
4. Add the orange zest, orange juice, buttermilk, and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes have cooled, spread the orange marmalade on top of one of the cakes.
10. Place the second cake on top of the marmalade layer, creating a sandwich.
11. Use an offset spatula to spread the remaining marmalade over the top of the cake.
12. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 390
Fat: 17g
Saturated Fat: 6g
Cholesterol: 85mg
Sodium: 300mg
Carbohydrates: 56g
Fiber: 1g
Sugar: 38g
Protein: 5g
Substitutions for ingredients:
- You can use any type of marmalade for the filling, such as lemon or grapefruit.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- You can add 1/2 cup of chopped nuts, such as pecans or almonds, to the batter for added texture.
- For a boozy twist, add 1/4 cup of orange liqueur to the batter.
Tips and tricks:
- Make sure to let the cakes cool completely before adding the marmalade filling to prevent it from melting and making the cake soggy.
- Use an offset spatula to spread the marmalade evenly over the cake layers.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple and elegant presentation.
- Garnish the cake with fresh orange slices or candied orange peel.
Garnishes:
- Fresh orange slices
- Candied orange peel
- Powdered sugar
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through the baking time.
- If the cake is not rising properly, make sure your baking powder and baking soda are fresh and not expired.
Food safety advice:
- Make sure to wash your hands and all surfaces and utensils that come into contact with the cake batter to prevent the spread of bacteria.
- Store the cake in an airtight container to prevent it from drying out or becoming contaminated.
Food history:
- Chongyang Cake is a traditional Chinese cake that is typically served during the Chongyang Festival, which falls on the ninth day of the ninth lunar month.
- The cake is named after the festival and is often made with seasonal ingredients such as chestnuts or persimmons.
Flavor profiles:
- The Orange Chongyang Cake has a sweet and tangy flavor from the orange juice and marmalade, with a hint of vanilla.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with afternoon tea.
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Region: Chinese