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!