Blood Orange Sour Cream Cake - a riff on Pastry Chef Caroline Schiff’s Coconut-Lime cake
Though this cake takes nearly an hour to cook, it’s a cinch to whip in just 20 minutes. Pop it in the oven and get to work on your cocktails. Executive Pastry Chef Caroline Schiff first simplified her Very Famous Gage and Tollner 11-layer coconut-lime dessert cake into a single layer snacking cake and then we went further trying it in two more flavors. Bake this Lemon Poppy Seed cake and give the Blood Orange-Sour Cream version a try.
Prep
Cook time
Gallery
Ingredients
For
4
Batch(es)
Ingredients
| 2 cups all purpose flour |
| 1/4 tsp baking soda |
| 1/2 tsp baking powder |
| 1/2 tsp kosher salt |
| 2 large eggs |
| 1 1/2 cup granulated sugar |
| 1/2 tsp vanilla or orange extract |
| 3/4 cup canola oil or olive oil or grapeseed oil |
| 3/4 cup sour cream |
| 1/4 cup squeezed blood orange juice |
| 1/4 cup blood orange zest (reserve a little to garnish) |
Blood Orange Sour Cream Cake - a riff on Pastry Chef Caroline Schiff’s Coconut-Lime cake Directions
- Heat the oven to 325 degrees F and lightly grease an 8 inch round cake pan. Line the pan with a circle of parchment paper and set aside.
- Sift the flour, baking soda, baking powder and salt together in a mixing bowl and set aside.
- In another bowl, combine the eggs, sugar, zest and vanilla. Whisk vigorously until the mixture is light and fluffy. About 3 minutes.
- Add the oil in three additions, whisking vigorously to incorporate and fully emulsify each time.
- Once all the oil is added, add half the dry ingredients and gently whisk to combine.
- Add the sour cream and blood orange juice, switch to a spatula and fold it through the batter.
- Add the remaining dry ingredients and gently fold to incorporate. Add the orange zest and fold through.
- Transfer the batter to the prepared pan, and transfer to the oven.
- Bake until golden and a toothpick or cake tester in the center comes out clean, 50 to 55 minutes.
- Allow the cake to cool in the pan before unmolding on a serving platter. When the cake has cooled, slice and serve with whipped cream and sprinkled toasted coconut flakes as a garnish. This cake also pairs so well with seasonal fruits.
Recipe notes
To make a whipped cream for topping, I use an immersion blender in a quart container or tall glass, whipping it to the desired consistency. Feel free to whip your cream any way you like it! This cake is quite sweet, so I don’t add any sugar, but it’s up to you!
