Orange and raspberry cake

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Serving size: 1 of 16 servings
Calories 351, total fat 11 G., saturated fats 4 G., proteins 3 G., carbohydrates 63 G., fiber 1 G., cholesterol 14 mg, sodium 228 mg, sugar 51 G.

This wonderful summer cake combines a rich, sweet raspberry glaze with the refreshing orange flavor of the white sponge cake. Although it's a quick cake, using a store-bought dry mix, a few additions, and this raspberry cream makes it unique, a true holiday highlight. The cream is made with raspberry jam, and fresh berries are used to decorate the cake. To cut the cake cleanly, lightly dampen your knife.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 package (170 g) of fresh raspberries
1 package (500 g) of dry white sponge cake mix
Zest of 1 large orange, about 1/4 cup
1 and 1/3 cups orange juice without pulp
Whites of 3 eggs
2 tablespoons of vegetable oil
Butter to grease the pans
Flour for dusting the pans

Glaze

55 g unsalted butter, room temperature
1/3 cup crème fraîche
450 g powdered sugar
1/4 cup raspberry jam
Water, as needed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake mix, Orange juice, Orange zest, raspberry, raspberry jam, eggs, sour cream

Cooking the dish according to the recipe:

Position a rack on the middle shelf of the oven. Preheat the oven to 350°F (175°C). Grease and flour the bottoms and insides of two 8-inch (20 cm) nonstick pans. Set aside.
Cake:

In the bowl of a stand mixer fitted with the whisk attachment, combine the cake mix and orange zest. Mix on low speed for 20 seconds, until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Mix on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl as needed.

Divide the batter evenly among the prepared pans and bake until golden brown and a cake tester inserted into the center comes out clean, about 30-32 minutes. Remove from the oven and cool in the pans on a wire rack for 15 minutes.
Place the cakes on a wire rack and let them cool completely, about 1 hour.
Glaze:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and crème fraîche on high speed until smooth, about 10 seconds. Reduce the mixer speed to medium-low and gradually add the powdered sugar until fully incorporated. Add the raspberry jam and increase the speed to high. Beat until the glaze is smooth and spreadable, adding water 1 teaspoon at a time if necessary.
Assembling the cake:

Place one cake layer flat side up on a cake stand. Using an offset spatula, spread a thin layer of frosting on top, leaving a 1/2-inch border. Spoon 1/4 cup raspberry jam over the frosting and spread it evenly. Place the second cake layer on top. Frost the top and sides of the cake. Garnish with fresh raspberries. Slice the cake with a slightly damp knife and serve.
Store the cake in a plastic container in the refrigerator. Let the cooled cake sit at room temperature for 30 minutes before serving.