Deliciously Layered Salvadoran Orange Cake
Indulge in the delightful layers of this Salvadoran-inspired cake, a perfect balance of sweetness and citrusy flavor. With a buttery sponge enriched by vibrant orange zest and juice, this cake is not only a visual treat but also a flavorful feast for the senses. Each layer is generously spread with your choice of jam, giving it a luscious texture that pairs beautifully with tea or coffee. Whether served as a dessert for dinner parties or enjoyed as an afternoon snack, this cake is sure to impress and satisfy. Feel free to get creative with your choice of jam; raspberry or apricot make fantastic alternatives.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
butter
1 cup (at room temperature)
sugar
1 1/4 cups
orange zest
1 tablespoon
vanilla extract
1 teaspoon
eggs
6 (at room temperature)
flour
1 1/2 cups
baking powder
1 teaspoon
orange juice
1/4 cup
orange marmalade
1 cup
powdered sugar
1/3 cup
Instructions
1
Preheat your oven to 350°F (175°C). Begin by greasing and flouring three 8-inch round cake pans to ensure easy release once baked.
2
In a large mixing bowl, beat the softened butter and sugar together on medium-high speed until the mixture is light and fluffy, about 3 to 5 minutes.
3
Add the orange zest and vanilla extract to the butter mixture, beating for an additional 15 seconds to combine.
4
Lower the mixer speed to medium and add the eggs one at a time, allowing each egg to fully incorporate before adding the next.
5
Gradually add the sifted flour and baking powder in three separate additions, alternating with the orange juice. Mix just until combined; be careful not to overbeat.
6
Divide the batter evenly among the three prepared cake pans. Place the pans in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean.
7
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
8
While the cake layers are cooling, prepare the marmalade by mixing it with a few teaspoons of water, making it just pourable.
9
To assemble the cake, place one layer on a serving platter and spread half of the marmalade evenly on top. Add the second layer of cake and spread the remaining marmalade over this layer. Finally, top with the last cake layer.
10
Dust the top of the assembled cake with powdered sugar using a sieve for a beautiful finish. Slice and serve, enjoying each mouthful of its rich flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cake?
The name of this recipe is the Deliciously Layered Salvadoran Orange Cake.
What inspired this cake recipe?
The recipe is inspired by Salvadoran cake traditions, balancing sweetness and citrus.
What are the primary flavors in this dessert?
The cake features a buttery sponge base with vibrant flavors of orange zest and juice.
How many layers does the cake have?
This recipe is designed to create a three-layered cake.
What size cake pans are required?
You will need three 8-inch round cake pans for this recipe.
How should the cake pans be prepared?
The pans should be greased and floured to ensure the cake layers can be easily released after baking.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking.
How long should I cream the butter and sugar?
Beat them together on medium-high speed for about 3 to 5 minutes until the mixture is light and fluffy.
What state should the butter be in for mixing?
The butter should be softened at room temperature.
When should the orange zest and vanilla be added?
Add the orange zest and vanilla extract to the creamed butter mixture and beat for an additional 15 seconds.
How should the eggs be incorporated?
Add the eggs one at a time on medium speed, allowing each to fully incorporate before adding the next.
Do the eggs need to be at a specific temperature?
Yes, the eggs should be at room temperature for the best results.
How should the dry ingredients be prepared?
The flour and baking powder should be sifted before being added to the batter.
What technique is used when adding flour and juice?
Gradually add the flour in three additions, alternating with the orange juice.
Is there a risk of overmixing the batter?
Yes, you should mix just until combined to avoid overbeating the batter.
How long does the cake take to bake?
The cake layers typically bake for approximately 25 minutes.
How can I tell if the cake layers are done?
The cakes are done when a toothpick inserted in the center comes out clean.
How long should the cakes cool in the pans?
Allow them to cool in the pans for about 10 minutes before moving them.
Where should the cake layers finish cooling?
Transfer the cakes to a wire rack to cool completely.
What is used as the filling between the layers?
Orange marmalade is used as the filling between the cake layers.
How do I prepare the marmalade for spreading?
Mix the marmalade with a few teaspoons of water to make it just pourable.
Can I use a filling other than orange marmalade?
Yes, raspberry or apricot jam make fantastic alternatives for the filling.
How do I assemble the cake layers?
Place the first layer on a platter, spread half the marmalade, add the second layer, spread the rest of the marmalade, and top with the third layer.
What is the final topping for the cake?
The top of the assembled cake is dusted with powdered sugar.
What tool is best for applying the powdered sugar?
A sieve is recommended for a fine and even finish of powdered sugar.
What drinks pair well with this orange cake?
This cake pairs beautifully with tea or coffee.
How much orange juice is used in the batter?
The recipe calls for 1/4 cup of orange juice.
How much vanilla extract is needed?
You will need 1 teaspoon of vanilla extract.
How much orange zest is required?
The recipe requires 1 tablespoon of orange zest.
For what occasions is this cake suitable?
It is perfect as a dessert for dinner parties or as an afternoon snack.