Cranberry Orange Cake

Create this scrumptious Cranberry Orange Cake paired to perfection with Pomelo Sauvignon Blanc!

Yield: 2 layer 6-inch cake

Ingredients:

For the white cake:

  • 180g (1 1/2 cups) cake flour
  • 168g (3/4 cup + 1 tbsp + 1 tsp) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 76g (5 1/2 tbsp) unsalted butter, room temp
  • 65g (1/3 cup) neutral oil
  • 113g (1/2 cup) plain whole milk greek yogurt, room temp
  • 113g (1/2 cup) whole milk, room temp
  • 1 tsp vanilla bean paste or extract
  • 2 egg whites

For the cranberry jam:

  • 6oz fresh or frozen cranberries
  • 25g (2 tbsp) granulated sugar
  • Zest of one orange
  • 1/2 tbsp fresh orange juice
  • 1/4 tsp kosher salt

For the orange curd:

  • 100g (1/2 cup) granulated sugar
  • 10g (1 tbsp) cornstarch
  • 1/2 tsp kosher salt
  • 35g (2 1/2 tbsp) unsalted butter
  • 100g (1/2 cup) fresh orange juice
  • 3 egg yolks

For the mascarpone frosting:

  • 227g (1 cup) mascarpone, cold
  • 227g (1 cup) heavy cream, cold
  • 100g (1/2 cup) granulated sugar

Instructions:

For the white cake:

  • Preheat the oven to 350°F (180°C). Grease and line two 6 inch cake pans with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.
  • Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
  • Add the oil, yogurt, milk, and vanilla, and mix until fully combined.
  • In a small bowl, beat the egg whites with an electric mixer until medium peaks form.
  • Gently fold the whipped egg whites into the batter until just combined.
  • Divide the batter evenly between the prepared cake pans.
  • Bake for 28–32 minutes or until a toothpick inserted comes out clean.
  • Cool completely before decorating.

For the cranberry jam:

  • Add the cranberries, sugar, orange zest, orange juice, and salt to a medium saucepan.
  • Heat over medium heat for 10–12 minutes stirring often until the cranberries start to break down.
  • Reduce heat to low, and cook for another 8–10 minutes, stirring frequently until it has thickened.
  • Remove from heat and use an immersion blender (or transfer to a blender) and blend until smooth.
  • Pour into a glass jar to cool completely, then chill in the fridge until ready to use.

For the orange curd:

  • In a medium bowl, whisk together the sugar, cornstarch, and salt until no lumps remain.
  • In a medium saucepan over low-medium heat, melt the butter.
  • Whisk in the sugar mixture, then the lemon juice and egg yolks until fully combined, about 1 minute.
  • Use a rubber spatula to constantly stir the mixture for another 2–3 minutes or until large bubbles form in the center. Immediately remove from heat.
  • Strain the lemon curd into a bowl. Press plastic wrap up against the surface to prevent a skin from forming, and chill for at least 2 hours or overnight.

For the mascarpone frosting:

  • In the bowl of a stand mixer fitted with a whisk attachment, combine the mascarpone, heavy cream, and sugar.
  • Whisk on low speed until combined and smooth, then turn up to medium-high speed until thick.

For assembly:

  • Secure the first layer of cake on the cake stand with a small amount of frosting on the bottom.
  • Transfer some of the frosting to a piping bag, then pipe a dam around the edge of the cake. Spread a thin layer of cranberry jam in the center.
  • Pipe another layer of frosting around the edge, then spread a thin layer of orange curd in the center.
  • Place the second cake layer on top, and over the whole cake in a thin layer of frosting for the crumb coat.
  • Place in the fridge for about 15 minutes, then frost the cake as desired.
  • Decorate the cake with orange slices, cranberries, and rosemary, if desired and enjoy with a glass of Pomelo Sauvignon Blanc!