Jill’s Orange Shortcake

Jill’s Orange Shortcake
(adapted from a recipe from Red Rock Recipes, Eloise Carleton)
Serves 8

Ingredients:

1 cup all purpose flour (cake flour works best, add an extra 2 Tbs.)
1 tsp. baking powder
¼ tsp salt
½ cup milk
2 Tbs. butter
2 eggs
1 cup white sugar
1 tsp vanilla
1 tsp orange zest
1 pint heavy cream, whipped and sweetened to your taste, (or use cool whip)
1 large can mandarin orange slices, drained and rinsed


Directions:

1) Preheat oven to 350, butter and flour two 8 inch round cake pans. Place a circle of parchment paper in the bottom of each pan, buttered. This cake is very sticky, and likes to adhere to the pans!!
2) Sift together the flour, baking powder, and salt in a small bowl.
3) In a small saucepan, heat milk and butter; keep hot, but do not boil.
4) In a medium bowl, beat eggs at high speed until frothy and thickened, about 3 minutes.
5) Add sugar to eggs gradually, beating constantly at medium speed for 4-5 minutes.
6) Fold the sifted ingredients into the egg mixture until no streaks remain.
7) Add hot milk mixture, vanilla, and orange zest to the bowl and blend well, but no more than 2 minutes. Mixture will be thin.
8) Split batter evenly between the two pans and bake for 15-20 minutes, only until cake is just golden and springs back when touched. Do not overbake.
9) Cool cake halves partially, about 15 minutes, then remove to wire rack to cool completely. While cakes are cooling, prepare whipped cream if using.
10) Once cakes are cool, carefully peel off parchment paper, and layer with sweetened whipped cream and orange slices, reserving half the slices and cream for decorating the top. Do not frost sides, but allow the cake to show through. Serve chilled.