I love this cake for a number of reasons. It's perfect for cooks on the go because it is a cinch to make. The recipe makes 2 cakes at one time so there's always one to freeze for when you need dessert but have no time to make one. It ships very well. I'm sending the extra one to my daughter for her birthday minus the strawberries and whipped cream. Lastly, it's downright delicious. Who could ask for anything more?
Serves 8-10(per 9 inch cake)
2 sticks of softened butter
2 1/4 cups sugar
4 extra large eggs
1 cup sour cream
1 teaspoon orange zest
1 teaspoon vanilla extract
2 1/2 cups flour
1/3 cup cornstarch
2 teaspoon baking soda
Filling(per cake)
1 cup heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 pint fresh strawberries, hulled and sliced
Preheat the oven to 350. Spray 2 9 inch round cake pans with baking spray. In a large bowl with a mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time. Add the zest, vanilla and sour cream. Scrap down the sides of the bowl. Add the baking soda, cornstarch and flour. Turn the mixer down low and mix until just incorporated. Divide the batter evenly between the 2 pans. Bake for 40-45 minutes until a toothpick inserted into the center of one cake comes out clean. Let the cakes cool in the pans for 30 minutes. Then remove them from the pans and continue to let them cool on a wire rack until room temperature. Wrap one cake and freeze(it will last up to 6 months). Meanwhile whip the cream, sugar and vanilla until stiff peaks form. Slice the other cake in half horizontally. Place the bottom half onto a serving platter. Spread 2/3's of the whipped cream onto the cake. Scatter sliced strawberries over the whipped cream. Top with the remaining half of the cake. Spoon the rest of the whipped cream onto the top and arrange a few more strawberries over the whipped cream for decoration. Slice into wedges and serve.
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