Orange Mousse Cake

 

Ingredients:

Cake:

1-1/4

Cup

All-Purpose Flour

1

Tsp

Baking Powder

Tsp

Salt

Cup

Butter

2

Eggs

1

Tbl

Grated Orange Peel

1

Tsp

Vanilla

Cup

Buttermilk

Orange Mousse:

2

 

Envelopes Unflavored Gelatin

2-1/2

Cup

Orange Juice

Cup

Sugar

Cup

Orange-Flavored Liqueur Or Orange Extract

1

Tsp

Grated Peel

2

Cups

Heavy Cream (1 Pint)

Directions:

Preheat oven to 350F. Grease and lightly flour two 8 round cake pans.

Mix flour, baking powder, and salt; set aside. Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, orange peel and vanilla until smooth and blended.

Gradually beat in flour mixture alternately with buttermilk, beating well after each addition until smooth. Pour into prepared pans and bake for 18-22 minutes or until a tester inserted in center comes out clean. Cool for 10 minutes in pans before removing to wire racks to finish cooling.

Spread 1/3 of the orange mousse between the layers of the cooled cake, spreading the remainder up the sides and on the top of the cake. Refrigerate for 4 hours or overnight until set.

Orange Mousse: Sprinkle the gelatine over the orange juice in a medium saucepan. Let stand 2 minutes to soften. Stir in sugar. Heat over low heat, stirring frequently, until clear and gelatin is dissolved. Stir in orange liqueur and orange peel. Refrigerate 30-45 minutes or until almost set. Beat whipping cream in a large bowl on high speed until stiff. Add gelatin mixture to whipped cream; beat in medium speed until smooth.

 

Yields

12-16 servings

 

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