Blood Orange Cake | Pink Wings
Another mini cake! This time I did a semi-naked cake garnished with candied oranges that I brought back from Japan. It was one of those situations where I'd eaten a million of their samples and felt bad not buying anything lol! But I was so glad I did because they were perfect for topping this cake.

The produce is from my most recent shipment from Melissa's. I ordered their Asian pears and these blood oranges. Although there were several pears and only two people, those were literally gone within 2 days. They arrived perfectly ripe and crisp and we couldn't resist them. But I knew I had to save the blood oranges for this recipe, which thankfully turned out deliiiiish. Normally leftovers from my baking experiments get sent to the freezer, but this cake didn't make it that far...#getinmybelly

Thanks, Melissa's, for the perfect produce as always <3

*Notes on the recipe: Altogether you'll need at least 4-5 medium-sized blood oranges and 7 eggs for this recipe.
*The cream is a recipe that I've made several times but for some reason for this recipe it took triple the time to thicken at all. If that happens to you too, after 10-12 minutes of not thickening, try combining about 1tsp water + 1tsp corn starch and adding it to the mix (while still whisking over your double boiler).

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Blood Orange Cake
Makes one 6 inch cake

Cake:
  • 3 eggs, separated
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup + 2 Tbsp blood orange juice
  • 2 tsp blood orange zest
  • 1/4 cup oil
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar
Blood Orange Cream:
  • 1/2 cup + 2 Tbsp blood orange juice (2-3 oranges)
  • 1 tsp blood orange zest
  • 3 eggs
  • 1 egg yolk
  • 3/4 cup granulated sugar
  • pinch salt
  • 1/2 cup butter, cut into tablespoons
Frosting:
  • 1/2 cup butter, softened
  • 1-1/2 tsp Grand Marnier or vanilla extract
  • 2 cups powdered sugar
  • 2 Tbsp half and half

Directions:

For the Cake:
Pour egg whites into a large bowl and let sit for 30 minutes at room temperature. While waiting, prep two 6-inch cake pans with parchment paper: trace the pans to make circles for the bottom, then cut slightly smaller to fit. Cut two 2x19 inch strips for the sides. Spray the pans lightly with oil to help the paper stick

Set oven rack to lowest position and preheat oven to 325F. 
In a medium bowl, combine the flour, sugar, baking powder and salt. In a separate large bowl, whisk together the egg yolks, juice, oil, orange zest, and vanilla. Add the dry ingredients to the wet and beat well.

Add the cream of tartar to your egg whites and beat them until they reach stiff, glossy peaks. Fold 1/4 of the whites into your batter to lighten. Then fold in the rest. Separate the batter between your two cake pans and bake for 35-40 minutes until the cake springs back when touched with your fingertip. Cake can be removed from pan immediately and cooled on a rack.

For the orange cream:
Fill a saucepan with 1-2 inches of water and bring to a simmer. In a heat-proof bowl, whisk together the juice, zest, whole eggs, egg yolk, sugar and salt. Place on top of your simmering sauce pan and whisk continuously until the mixture is thick, at least 10 minutes. Set aside to cool a bit. Once just warm, pour into a food processor and run on low. Add your butter, one tablespoon at a time, waiting until fully combined before adding the next. Remove to a clean bowl, cover in saran wrap, and refrigerate for at least 30 minutes until cold (will thicken more in the fridge). 

For the Frosting:
Cream the butter for about 4 minutes until light and fluffy. While still beating, gradually add sugar until combined. Then beat in the Grand Marnier or vanilla. Lastly, add the half and half and beat for another 1-2 minutes. 

To Assemble:
Use a sharp knife to cut the tops off of your cakes. Make sure they are level and roughly the same height. Then slice each cake in half, so that you have 4 layers. Spread a thin, even layer of your orange cream onto your base layer. Repeat for 2 more layers, then place the last layer on top. Take your frosting, and use an off-set spatula or any straight edge to frost your cake. And done!



*Cake recipe adapted from this lemon chiffon recipe, cream adapted from Tartine, frosting recipe from here

26 comments

  1. Omg, this looks delicious! It literally made me hungry by only looking at these pictures. The blood oranges are so cool! Thanks for sharing such a yummy recipe, dear! <3
    xx

    www.stylebydeb.com

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  2. This cake looks so good amazing presentation, you are so talented thanks for sharing.
    http://artadorned.com/

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  3. This looks Delicious! Great photography as well 💋
    xoxo
    Marbel
    roseblushandredlips.blogspot.com/

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  4. This looks so yummy. I am not much of a baker but this makes me want to try to have the patience to execute this recipe.
    toyastales.blogspot.com

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    Replies
    1. Haha they do take a bit of patience with all the steps but the actual cake is quite easy and delicious on it's own!

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  5. This looks so beautiful and delicious!!! Love your photography!

    xoxo, Christina

    Stray Birds and Lavender

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  6. Oh my goodness, I love how tiny it is! The little slice is so cute!

    https://forsevenseasons.wordpress.com

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  7. This cake looks delicious and beautiful. You are so talented, both in your cooking and baking skills and your gorgeous photography. My mouth is watering over here!

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    Replies
    1. thanks so much Shea, I appreciate your kind words!

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  8. Stahp it! Can you please send me one of your marvelous creations...? :) Thanks

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  9. Wow, this is the cutest cake ever! How delish :)

    Erica
    www.eggcanvas.me

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  10. they look so frufffffyyyyy <3 you're so talented!

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  11. This looks downright delicious! I love the pristine white color of the frosting with those candied slices of oranges! OMG! I am literally drooling right here!

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  12. Wow~Seems delicious~want to have a try~
    http://www.queeniebridesmaid.co.uk/chiffon-bridesmaid-dresses

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  13. Your dessert skills are always on point! This cake is gorgeous!

    Paige
    http://thehappyflammily.com

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  14. Ohhhh snap it.
    I love to see delicious cakes like this


    The Bandwagon Chic | Instagram | Bloglovin | Snapchat: bandwagonchic

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  15. You make the most beautiful foods... this dessert is the prettiest yet. I'm such a sucker for oranges... so this one just gets me. So so so pretty. :) Definitely pinning this. Maybe it will be my birthday cake someday! :) XO -Alexandra

    Simply Alexandra: My Favorite Things

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  16. Gina, your food styling looks so good!

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  17. Looks delicius, love it, surely gonna try soon !!
    New post - http://www.sapphireziva.com/fashion_detail.php?id=39

    xo, kanchan

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  18. I'm a fan of blood orange anything! This looks so decadent.

    Wishes & Reality

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  19. Oh my, this looks so AMAZING!!

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