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.
|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)|
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!