Orange And Raspberry Cake
Ingredients
- 3 medium eggs, separated
- 2 tsp vanilla extract ⓘ
- 1/3 cup granulated sugar ⓘ
- 1/3 cup flour ⓘ
- 1/3 cup cornstarch ⓘ
- 1 rounded tsp baking powder ⓘ
- 1 None orange, peel grated and orange juiced ⓘ
- 2 1/2 tsp unflavored gelatin ⓘ
- 1 pkg (8 oz) cream cheese, softened ⓘ
- 2/3 cup powdered sugar ⓘ
- 10 oz frozen raspberries, thawed ⓘ
- 1 3/4 cups heavy cream ⓘ
- 3 oz milk chocolate, shaved into curls with a potato peeler ⓘ
- 9 oz fresh raspberries ⓘ
Instructions
- Preheat the oven to 325°F. Whisk the egg whites with 3 tbsp cold water, 1 tsp vanilla extract and a pinch of salt. Add the sugar and whisk again. Fold in the egg yolks, 1 at a time. Stir in the flour, cornstarch, baking powder, 5 tbsp orange juice and the orange peel. Spoon the mixture into a 9 inch buttered and floured springform pan.
- Bake for about 25 mins. Cool in the pan on a wire rack for about 3 hours.
- Sprinkle the gelatin over 1/2 cup water in a small saucepan. Let stand for 1 minute. Cook on low heat, stirring constantly, just until gelatin dissolves. Remove from heat and set aside. Meanwhile, mix the cream cheese, powdered sugar, remaining 1 tsp vanilla extract and thawed raspberries. Whip 1 cup of the cream. Stir gelatin mixture into the raspberry cheese. Fold in the whipped cream.
- Remove the cake from the springform pan. Wash and dry the pan. Cut the cake in half horizontally. Place the bottom half back in the pan. Spread with the raspberry cheese mixture. Press the top half of the cake gently on top. Refrigerate for about 3 hours.
- Remove the side of the springform pan. Whip the remaining 3/4 cup cream until soft peaks form. Spread over the top and sides of the cake. Refrigerate for 20 mins. Garnish top and sides of cake with the chocolate curls. Top with fresh raspberries then dust with powdered sugar.
Nutrition & Diet Analysis (per serving)
710
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).