Ingredients
Scale
- 2 cups (280 g) all purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 1¼ cup (250 g) white granulated sugar
- 3 large eggs at room temperature
- ½ cup (120 ml) orange juice
- ½ cup (120 ml) whole milk
- ½ cup (120 ml) vegetable oil
- 2 tsp orange zest
- Berry or strawberry jelly to taste (I use between 3/4 – 1 cup (6-8 oz))
- Powdered sugar to taste to decorate
Instructions
- Pre-heat oven to 350ºF (180ºC).
- Sift flour, baking powder and salt into a large mixing bowl. Add the granulated sugar and mix to incorporate.
- In a separate mixing bowl beat the eggs, orange juice, milk, oil and orange zest.
- Add ½ the amount of orange juice mixture into the dry ingredients and mix to incorporate. Scrape the inside of the bowl with a spatula to make sure you are mixing everything well. Add the rest of the orange juice mixture, mix to incorporate and scrape the bowl one last time.
- Pour the batter into two 8 inch (20 cm) round baking pans that have been greased and floured. Tap a few times to get rid off the air bubbles trapped inside the batter and bake for about 30-35 minutes or until a toothpick inserted in the center comes out dry. Let the cakes cool on top of a cooling rack for about 10 minutes. Then, take the cakes out of the baking pans and let them cool completely on the cooling rack.
- 6. Once the cakes are cool, spread as much berry jam on top of the bottom cake as you want. Then place the second cake on top of the jam and sprinkle with powdered sugar.