Ingredients for Orange Mousse Cake
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar (for mousse)
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- Orange Zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Unflavored Gelatin
- 1/2 cup freshly squeezed orange juice
- Orange Flavored Liqueur
- Heavy Whipping Cream
- Orange Strip
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How to Make Orange Mousse Cake
- Preheat oven to 350°F (175°C). Grease and lightly flour two 8-inch round baking pans.
- In a medium bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 3/4 cups sugar and 1 cup softened butter using an electric mixer on medium speed until light and fluffy.
- Beat in 3 large eggs, 1 tablespoon orange peel, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients and buttermilk to the wet ingredients, alternating between the two and mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the orange mousse: Sprinkle 1 packet of unflavored gelatin over 1/2 cup orange juice in a small saucepan. Let stand for 1 minute to soften.
- Stir in 1/2 cup sugar. Heat over low heat, stirring constantly, until the gelatin is completely dissolved and the mixture is clear.
- Remove from heat and stir in 2 tablespoons orange liqueur (optional) and 1 tablespoon grated orange peel.
- Refrigerate for 30-45 minutes, or until the mixture begins to set but is still pourable.
- In a chilled bowl, beat 2 cups heavy cream with an electric mixer until stiff peaks form.
- Gently fold the gelatin mixture into the whipped cream until smooth and well combined.
- Place one cake layer in the bottom of a 9-inch springform pan.
- Pour half of the mousse over the cake layer.
- Top with the second cake layer.
- Pour the remaining mousse over the top layer.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- Once set, carefully run a knife around the inside edge of the springform pan to loosen the cake.
- Remove the sides of the pan.
- Garnish the cake with orange peel strips and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
104g
Fat
84g
Carbs
12g
