Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Reminiscent of a soufflé dessert, this cake recipe combines luscious orange filling with whipped cream.
Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Combine flour, baking powder, baking soda and salt in small bowl; set aside.
Combine 1 1/2 cups sugar, 3/4 cup butter and 1 tablespoon orange zest in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition until light and fluffy. Add flour mixture alternately with buttermilk, beating just until combined. Spread batter evenly into prepared pans. Bake 27-32 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely.
Meanwhile, combine all filling ingredients in medium bowl. Beat at medium speed until fluffy. Reserve 1/2 cup filling.
To assemble cake, place one layer onto serving plate. Spread remaining filling over cake. Top with remaining cake layer. Cover; refrigerate while preparing frosting.
Combine reserved filling and all frosting ingredients in large bowl. Beat at high speed, scraping bowl often, until stiff peaks form. Frost top and sides of cake. Serve immediately or cover and refrigerate for up to 6 hours. Garnish with orange zest, if desired. Store refrigerated.
*Substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup. Let stand 5 minutes.
Dietary Fiber: <1g
Everyone loved the cake. My family doesn't care for overly sweet frostings...this was perfect. Definitely will make this again.
I made this cake using 9" round pans and I doubled the recipe and made it in two 9 X 13 pans for a birthday cake using orange "Jelly Belly" jelly beans to spell out the name of the birthday girl. This is a great tasting cake. The cake, filling and the frosting have such a wonderful orange flavor because of the zest used. I highly recommend this recipe.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1087
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
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Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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