Cranberry-Glazed Orange Layer Cake

Name: Cranberry-Glazed Orange Layer Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 710 milliliters sifted cake flour; 6 larges eggs, separated; 2 teaspoons orange extract; 2 teaspoons grated orange peel; 59 milliliters plain yogurt; 828 milliliters sifted powdered sugar; 0 teaspoons salt; 237 milliliters (2 sticks) unsalted butter, room temperature; 2 teaspoons vanilla extract; 237 milliliters whole milk

Cranberry-Glazed Orange Layer Cake might be just the dessert you are searching for. This recipe serves 12. One serving contains 434 calories, 7g of protein, and 19g of fat. If you have vanillan extract, cake flour, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Oven

Add egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract.

Ingredients you will need

Vanilla Extract

Orange Extract

Orange Zest

Egg Yolk

Whisk milk and yogurt in small bowl to blend.

Ingredients you will need

Yogurt

Milk

Equipment you will use

Whisk

Bowl

Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition.

Ingredients you will need

Milk

Egg Yolk

Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Divide batter between pans. Smooth tops.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)

Ingredients you will need

Wrap

Equipment you will use

Oven

Knife

Place 1 cake layer, flat side up, on platter.

Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting.

Ingredients you will need

Brown Sugar

Frosting

Spread

Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake. Top with second cake layer, flat side down; press slightly to adhere.

Ingredients you will need

Cranberries

Frosting

Glaze

Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour.

Ingredients you will need

Frosting

Spread

Equipment you will use

Pastry Bag