Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons orange zest
- 1/2 cup orange marmalade
- 1/2 cup powdered sugar
Special equipment needed:
- Two 9-inch cake pans
- Electric mixer
- Piping bag and tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
6. Stir in the vanilla extract, orange juice, and orange zest.
7. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center 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 are cool, spread orange marmalade on top of one cake layer and place the other cake layer on top.
10. In a mixing bowl, whisk together the powdered sugar and 2 tablespoons of orange juice until smooth.
11. Transfer the mixture to a piping bag and pipe it onto the top of the cake in a decorative pattern.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 390
Fat: 16g
Saturated Fat: 9g
Cholesterol: 94mg
Sodium: 229mg
Carbohydrates: 57g
Fiber: 1g
Sugar: 41g
Protein: 5g
Substitutions for ingredients:
- Orange juice can be substituted with any other citrus juice, such as lemon or lime juice.
- Orange marmalade can be substituted with any other fruit jam or jelly.
Variations:
- Add a layer of whipped cream or cream cheese frosting between the cake layers.
- Top the cake with candied orange slices for an extra pop of flavor and texture.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a piping bag and tip to create a professional-looking design on the top of the cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh orange slices and mint leaves.
Garnishes:
Fresh orange slices and mint leaves.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is sticking to the pan, run a knife around the edges before removing it from the pan.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food to prevent the spread of bacteria.
Food history:
The Doberge cake is a New Orleans specialty that was created by Beulah Ledner in the 1930s. It is a layered cake that is typically filled with custard or fruit preserves and topped with a buttercream frosting.
Flavor profiles:
The Orange Doberge Cake is sweet and tangy with a citrusy flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with afternoon tea.
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