Authentic Orange Pound Cake Recipe | Ultimate Cake Off Inspired

Mark Randazzo created this Orange Pound Cake recipe in the first season of TLC's 'Ulimate Cake Off'.

INGREDIENTS

Cake 500 g. butter 500 g sugar 2.5 orange zest 500 g eggs 75 g orange juice 500 g A.P. flour 5 g baking powder Raspberry Buttercream 12 oz egg whites 1 # 8 oz sugar 1 # 12 oz butter

PREPARATION:

Cake

1. Bake 325 degrees F on low fan, 15-20 min for sheets.
2. Rub zest into sugar.
3. Cream together butter and sugar.
4. Gradually add eggs and juice scraping between each addition.
5. Add dry ingredients in 2 stages, scraping between each.
6. Fill round cake pans 1-1/4-inch high for 2 layers, and 3/4-inch high for 1 layer.

Raspberry Buttercream

1. Make a Swiss Meringue: warm egg whites and sugar over a water bath. Stir constantly until warm to touch.
2. Whip whites/sugar to stiff peaks on high speed.
3. Switch to paddle, slowly add soft butter in small chunks on speed 1 and beat into a smooth creamy texture.
4. Add raspberry puree to taste. Mix in on speed 1.

This recipe appears in: Cakes