Orange Mousse Cake Recipe

Name: Orange Mousse Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup sugar; 3/4 cup butter or 3/4 cup margarine, softened; 2 eggs; 1 tablespoon orange zest; 1 teaspoon vanilla; 3/4 cup buttermilk; ORANGE MOUSSE; 2 (1/4 ounce) envelopes unflavored gelatin; 2 1/2 cups orange juice; 1/2 cup sugar; 1/4 cup orange-flavored liqueur or 1 tablespoon vanilla; 1 tablespoon orange zest; 1 pint heavy whipping cream; orange strip, if desired

Servings: persons

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
3/4 cup butter or 3/4 cup margarine, softened
2 eggs
1 tablespoon orange zest
1 teaspoon vanilla
3/4 cup buttermilk
ORANGE MOUSSE
2 (1/4 ounce) envelopes unflavored gelatin
2 1/2 cups orange juice
1/2 cup sugar
1/4 cup orange-flavored liqueur or 1 tablespoon vanilla
1 tablespoon orange zest
1 pint heavy whipping cream
orange strip, if desired

1
Heat oven to 350* Grease bottoms and sides of two 8 inch round pans with shortening; lightly flour. Mix flour, baking soda and salt; set aside. Beat sugar and butter in large bowl with electric mixer on medoum speed, scraping bowl occasionally, until fluffy. Beat in eggs, orange peel and vanilla until smooth and blended.
2
Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Spoon into pans.
3
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
4
Meanwhile make Orange Mousse: Sprinkle gelatin over orange juice in 1 quart saucepan. Let stand 1 minute to soften. Stir in sugar. Heat over low heat, stirring frequently, until clear and gelatin is dissolved. Stir in orange liqueur and orange peel. Refrigerate 30 to 45 minutes or until almost set. Beat whipping cream in chilled large bowl on high speed until stiff. Add gelatin mixture to whipped cream; beat on medium speed until smooth.
5
Place cake layer in center of 9 inch springform pan (there will be space around the side). Pour half of the mousse over cake, letting it fill in around the side. Top with second layer. Pour remaining mousse over cake. Refrigerate at least 4 hours or overnight until set.
6
Run knife around inside rim of pan to loosen cake; remove side of pan. Garnish cake with orange peel strips. Store covered in refrigerator.

1267

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup sugar, and more.

Yes, Orange Mousse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Mousse Cake

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