Jack-O-Lantern Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: 2-5 hrs
Ingredients:
4 medium navel oranges
***Cake***
2/3 cup flour
1/3 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon finely grated orange peel
1/4 cup orange juice
2 tablespoons canola oil
2 large eggs, separated
1/8 teaspoon cream of tartar
1/4 cup mini chocolate chips
***Orange Mousse***
2/3 cup heavy cream
1 tablespoon finely grated orange peel
1 1/4 cup milk
1 package (5.1 ounce size) instant vanilla pudding
***Decorating***
1/2 cup mini chocolate chips
Directions:
With a sharp knife, remove the peel and white pith from the oranges. Holding the oranges over a bowl, cut between the membranes to release the sections.
Squeeze the juice from the membranes into a bowl, reserving 1/4 cup for the cake. Line a pan with a double layer of paper towels. Place the segments on the towels; cover with plastic wrap and refrigerate at least 1 hour.
Preheat oven to 350 degrees F. Grease and flour an 8" round cake pan. Place a sheet of waxed paper about 10 inch long on a flat pan or cookie sheet. Draw a 7" circle on the paper. Draw pumpkin eyes, nose and mouth in the circle and a stem at one side.
Mix the flour, sugar, baking powder and salt in a large bowl. Stir in the orange peel, juice and oil into the egg yolks. Add to the flour mixture and stir until well blended.
Beat the egg whites on high until frothy. Add the cream of tartar and beat just until stiff peaks form. Stir 1/3 of the beaten whites into the batter and then gently fold in the remaining whites and mini chips just until blended. Pour into the prepared pan.
Bake for 20 minutes or until the cake springs back with lightly touched in the center. Cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the cake before inverting onto the rack to cool completely.
For Orange Mousse: Beat the cream until stiff peaks form. In another bowl, beat the orange peel, milk and pudding until thickened. Fold in the cream. Frost the top and sides of the cake. Refrigerate at least 3 hours or overnight.
For Decorating: Place the waxed paper pumpkin outlines on the cake. Melt the mini chips in a small saucepan over low heat. Scrape into a pastry bag or an unpleated plastic sandwich bag with 1/8" snipped off one corner; squeeze the melted chocolate to fill the outlines of the eyes, nose, mouth and stem, reserving some chocolate in the bag for an outline; refrigerate until ready to use.
Arrange the orange sections on top of the cake, starting at the center and 1" from the edge, cutting the segments as needed to fit. With the remaining chocolate, pipe lines on some of the segments to resemble pumpkin ridges. Refrigerate until the chocolate sets.
Carefully remove the chocolate eyes, nose, mouth and stem from the waxed paper and place on the cake.
Recipe Location: https://www.cdkitchen.com/recipes/recs/302/JackOLantern_Cake58502.shtml
Recipe ID: 24056
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