Surprisingly light and airy, the cake on its own would make a delightful snack or breakfast treat. Brush on the glaze and pile on the whipped cream, though, and you have an impressive dessert.
Make Ahead Tips
After glazing, the cake can be wrapped in plastic and kept at room temperature for up to 2 days before serving.
Give whipped cream a boozy boost—and more orange flavor—by adding 1 Tbs. Grand Marnier or similar liqueur while whipping.
This recipe needs retesting. It requires baking way beyond the recommended time and was too soft after an extra 20 minutes in the oven—the bottom and middle were still somewhat underdone. The finished product, while having a good taste, does not at all resemble the photo. The glaze, as a previous reviewer suggested was too dry.
The cake took longer to bake than expected, but came out OK. I thought it was a bit dry, and the glaze stayed on top, so next time I'll cook the glaze shorter time so it soaks into the cake more. We actually made more syrup, adding Triple Sec, and spooned some over slices at serving.
Excellent cake. Followed directions exactly. I would probably put a parchment collar on the pan. The cake did not overflow however it did roll on the top of the pan a little. I used the correct size pan but it was not a spring form - it had a push up bottom only.
This was a perfect cake for me. The crispy-ness of the cake and that sensation glaze. I loved it.
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