Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 cup sliced fresh strawberries
- 1/2 cup orange marmalade
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- Fresh mint leaves for garnish
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Pastry bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until well combined.
5. Stir in the orange zest and vanilla extract.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
9. Cut the cake horizontally into two equal layers.
10. Spread the orange marmalade on the bottom layer of the cake, then arrange the sliced strawberries on top.
11. In a medium bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
12. Transfer the whipped cream to a pastry bag fitted with a star tip.
13. Pipe the whipped cream on top of the strawberries.
14. Place the top layer of the cake on the whipped cream.
15. Garnish with fresh mint leaves.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 340
Fat: 17g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 120mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 29g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use any other fruit jam instead of orange marmalade.
- You can use whipped topping instead of heavy cream.
Variations:
- You can use different fruits such as raspberries, blueberries, or peaches.
- You can add a layer of pastry cream between the cake layers.
- You can add a splash of orange liqueur to the whipped cream.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Use a serrated knife to cut the cake layers.
- Chill the cake in the refrigerator for at least an hour before serving.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or a platter.
Garnishes:
Fresh mint leaves
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Check the cake 5 minutes before the recommended baking time.
- If the cake is too dense, you may have overmixed the batter. Mix the ingredients just until they are combined.
Food safety advice:
Make sure the cake is fully cooked before serving.
Food history:
The Fraisier cake is a French dessert that originated in the late 19th century. It is named after the French word for strawberry, "fraise."
Flavor profiles:
The Orange Fraisier Cake is a sweet and tangy dessert with a light and fluffy texture.
Serving suggestions:
Serve the Orange Fraisier Cake as a dessert for a special occasion or a tea party.
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Region: French