The grand kids really love when I make a homemade dessert for our family dinners. And I love baking for the family. This week I decided to make Orange Condensed Milk Cake with Orange Whipped Cream.
Getting together with Pete and his family is something I look forward to all week. And this week my dear friend, Peg will be joining us so it’s extra special.
For an extra special guest I had to make an extra special dessert.
My oven will be tied up all day making Sweet and Savory Pork Shoulder. So I’m making the cake the day before dinner.
This is a basic condensed milk cake with just the right amount of orange flavor added. If I were using plain whipped cream I’d up the amount of orange juice and zest a bit. But pairing the cake with the orange whipped cream means I want to keep the orange flavor subtle in the cake.
The light citrus flavor of Orange Condensed Milk Cake with Orange Whipped Cream is really refreshing!
I’m glad I decided to make it ahead since I had to thaw butter. Getting the butter from frozen to room temperature is going to take some time! I would have double checked my recipe last night but my headache was still trying to kill me so I didn’t.
While the butter is warming up I sifted all-purpose flour, baking powder, and salt together in a medium bowl.
The zest from one medium orange yielded 2 teaspoons of zest. That same orange gave me 2 tablespoons of juice.
Before beginning to make the cake I preheated the oven to 325 degrees.
Now the fun stuff starts!
Then, when the butter was warmed, I creamed it with 1/2 cup of sugar in my stand mixer.
Next I added the eggs, one at a time, and beat each until it was combined.
This is where the really tasty stuff gets added!
The rest of the ingredients – sweetened condensed milk, vanilla extract, orange juice, and orange zest – can be added all together then mixed in until everything is well combined.
Spray an 8 inch cake pan with nonstick cooking spray and pour the batter into it.
Tap the cake pan to remove any air bubbles and bake at 325 degrees for 25 – 30 minutes (until a toothpick inserted in the center of the cake comes out clean).
Allow cake to cool for at least 20 minutes in the pan on a cooling rack then remove the cake and finish cooling it on the rack.
Sift powdered sugar over the cooled cake and top Orange Condensed Milk Cake with Orange Whipped Cream. I got decorative with the whipped cream but I have plenty left to put a nice dollop on each slice of cake!
Our family dinner of Sweet and Savory Pulled Pork Sandwiches with coleslaw is going to end on a really great note with the Orange Condensed Milk Cake with Orange Whipped Cream!
Orange Condensed Milk Cake with Orange Whipped Cream is a refreshing dessert with just the right amount of citrus flavor!
- For the cake:
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 3 large eggs
- 3/4 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 tablespoons orange juice
- 2 teaspoons orange zest
- For the Whipped Cream
- 1 1/4 cups whipping cream
- 1/2 cup powdered sugar
- 11/2 tablespoon non-fat instant dry milk (powdered milk)
- 1/2 teaspoon vanilla extract
- 6 teaspoons orange juice
- 2 teaspoons orange zest
- For the Cake:
- Preheat oven to 325 degrees.
- Spray an 8 inch round cake pan with non-stick cooking spray and set aside.
- In a bowl, sift together the flour, baking powder and salt and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light and fluffy.
- Add the eggs one at a time, mixing after each egg until well combined.
- Add sweetened condensed milk, vanilla, orange juice, and orange zest to the butter mixture and mix until combined.
- With the mixer on low, slowly add the dry mixture to the butter mixture, scraping down the sides of the bowl as needed, until well combined.
- Pour the batter into the prepared cake pan and tap on counter to remove any air bubbles.
- Bake for 25 - 30 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Cool on rack for 20 minutes then remove the cake from the pan and place on rack to cool completely.
- Sift powdered sugar over cake.
- Top with dollops of orange whipped cream.
- For the Whipped Cream:
- Pour heavy cream into the bowl of a food processor.
- Add powdered sugar, dry milk powder, vanilla, orange juice, and orange zest.
- Whip until the mixture thickens – this is very fast so check it often.
- When you run a spoon through the whipped cream and it hold its shape without falling into the gap it is ready to use.
Cake adapted from A Family Feast
<a href=” http://www.errenskitchen.com/how-to-make-whipped-cream-that-holds-its-shape-for-days/2/”> How to make whipped cream that holds its shape for days</a>!