Orange Mousse Cake

By á-6636

Ingredients

• 1 1/4 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. sugar
• 3/4 c. butter or margarine, softened
• 2 eggs
• 1 TBSP grated orange peel
• 1 tsp. vanilla
• 3/4 c. buttermilk
• Orange Mousse
• Orange peel strips, if desired

Preparation

Step 1

Heat oven to 350º. Grease bottoms and sides of 2 round pans, 8 x 1 ½ inches, with shortening; lightly flour. Mix flour, baking soda and salt; set aside. Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, orange peel and vanilla until smooth and blended. Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Spoon into pans. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Make Orange Mousse. Place cake layer in center of 9-inch springform pan (there will be space around the side). Pour half of the mousse over cake, letting it fill in around the side. Top with second layer. Pour remaining mousse over cake. Refrigerate at least 4 hours or overnight until set. Run knife around inside rim of pan to loosen cake; remove side of pan. Garnish cake with orange peel strips. Store covered in refrigerator.

Orange Mousse:

2 envelopes unflavored gelatin
2 ½ c. orange juice
½ c. sugar
¼ c. orange-flavored liqueur or 1 TBSP vanilla
1 TBSP grated orange peel
1 pint (2 c.) whipping (heavy) cream

Sprinkle gelatin over orange juice in 1-quart saucepan, soften. Stir in sugar. Heat over low heat, stirring frequently, until clear and gelatin is dissolved. Stir in orange liqueur and orange peel. Refrigerate 30 to 45 minutes or until almost set. Beat whipping cream in chilled large bowl on high speed until stiff. Add gelatin mixture to whipped cream; beat on medium speed until smooth.