White Chocolate Cranberry Orange Layer Cake
This White Chocolate Cranberry Orange Layer Cake is one of the most elegant and delicate cakes you can ever prepare. It is flavored with oranges and cranberries, making this cake so festive and perfect for celebrating Thanksgiving or Christmas.
Ingredients
Vanilla Sponge Cake
- 8 eggs , separated
- 1 cup (200g) sugar , divided
- 1 tsp (5g) vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 tsp (2g) baking powder
- 1/2 tsp (2g) salt
Orange Cranberry Jam
- 7 oz (200g) cranberries , fresh or frozen
- 1/4 cup (50g) sugar
- 2 tbsp (30ml) orange juice
- Zest from an orange
White Chocolate Orange Cream Cheese Frosting
- 6 oz (180g) white chocolate , small pieces
- 1/4 cup (60g) whipping cream
- 13 oz (360g) cream cheese , room temperature
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1⅔ cup (400g) whipping cream (35% fat) , chilled
- zest from an orange
For Decoration
- Sugar-coated cranberries or red currants
- Whipped cream
Instructions
Prepare the cranberry orange jam.
- Place cranberries, sugar, orange juice and orange zest into a saucepan and boil while stirring constantly.
- Simmer for about 5-10 minutes or until thickens. Sieve and set aside to cool until ready to use.
Prepare the vanilla sponge cake layers.
- Preheat the oven to 350F (180C). Grease and line two 12×16 inch (30x40cm) baking sheets with parchment paper. Set aside.
- Separate egg whites from yolks. Add ¾ cup (150g) sugar over the yolks and mix until creamy. Add vanilla and mix to combine.
- Incorporate flour and baking powder into the yolk mixture.
- Add salt to the egg whites. Whip whites until foamy. Gradually add ¼ cup (50g) sugar and continue whipping until stiff peaks form.
- Gently and gradually fold the whites into the yolk mixture.
- Divide batter evenly into the prepared baking sheets. Spread the batter evenly and bake for about 10 minutes until a toothpick inserted into the center comes out clean.
Prepare the white chocolate orange cream cheese frosting.
- Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
- In a large bowl mix cream cheese until smooth. Add powdered sugar, vanilla extract and orange zest and mix to combine. Mix in the melted chocolate. Add whipping cream and continue mixing until stiff peaks form.
Assemble the cake.
- Cut each sponge cake in half.
- Place a bit of frosting onto a serving platter. Add the first layer of sponge cake. Spread evenly up to ⅓ of white chocolate frosting.
- Add the second layer of cake.
- Spread the cranberry orange jam.
- Add the third layer of cake.
- Spread evenly up to ⅓ of white chocolate frosting.
- Add the last layer of cake.
- Top with white chocolate frosting.
- Refrigerate the cake for at least 2 hours or even overnight.
- Trim the edges of the cake and cut into 8-12 rectangle slices.
- Using a 1M tip pipe whipped cream or remaining frosting on top of each slice. Decorate with sugar-coated cranberries or red currants. Enjoy!
Video
Nutrition
Serving: 1 serving out of 12Calories: 488kcalCarbohydrates: 46.8gProtein: 8.8gFat: 30.2gSaturated Fat: 17.8gCholesterol: 188mgSodium: 223mgPotassium: 218mgFiber: 0.9gSugar: 35.9gCalcium: 108mgIron: 2mg