Strawberry Orange Cake
Strawberry orange cake is made with two fruits: strawberries, which are a summer fruit, and oranges, which are a winter fruit. Oranges are not only tasty but also healthy. Their juicy flavor makes the cake refreshing and perfect for summer. The cake is easy to make and can be prepared in your kitchen during the summer.
Equipment
- 9-inch round cake pan
- Parchment Paper
- Mixing Bowls
- Stand Mixer
- Mixing spoons
Ingredients
- 1 large egg
- 165 g sugar
- 183 g all purpose flour
- 3/4 tsp baking powder
- 1/3 tsp baking soda
- 50 g soft butter
- 50 g greek yogurt
- 150 g large orange, zest and juice
- 1/2 tsp vanilla extract
Assembly
- 450 g strawberries
- 25 g sugar, 2 tbsp
- 1 tbsp fresh orange juice
- 1/2 tsp vanilla
- 300 g heavy cream,1 1/3 cups
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan by buttering it or using baking spray and lining the bottom with parchment paper.
- In a medium bowl, mix together the flour, baking powder, salt, and baking soda.
- In a large bowl or using a stand mixer, combine the sugar and orange zest by rubbing them together with your fingertips to release the zest's oils.
- Add the butter and beat until light and fluffy, about 5 minutes.
- Add the egg whites one at a time, beating well after each addition. Mix in the vanilla.
- With the mixer on low speed, add the flour mixture alternately with the yogurt, mixing just until combined.
- Stir in the orange juice until evenly combined, then pour the batter into the prepared pan.
- Bake for 50-60 minutes, or until a cake tester comes out clean. Let the cake cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the strawberries by slicing them and tossing them with sugar, vanilla, and orange juice. Let them sit for 15 minutes to macerate.
- Whip the heavy cream until soft peaks form, then refrigerate until ready to use.
- Slice the cake horizontally into two layers. Place the trimmed berries on the bottom layer, then spoon two-thirds of the sliced berries and any juices over them. Spread half of the whipped cream over the berries.
- Place the top layer of the cake on top of the bottom layer. Spread the remaining whipped cream over the top layer and spoon the remaining berries and juices on top. Serve.