Orange cake with soft cream

The cake has a rich aroma and taste of orange, and a delicate cream makes the dessert even more appetizing.

Ingredients

• For the cake:
• Eggs - 2 pcs.
• Flour - 2.25 cups
• Sugar - 1.5 cups
• Baking powder - 2 tsp
• Salt - 1 tsp
• Milk - 1/2 cup
• Unscented vegetable oil - 1/3 cup
• Small orange peel - 1 tbsp. l.
• Orange juice - 1/2 cup
• Citrus slices for garnish (optional)
• For cream:
• White sugar - 1/3 cup
• Cornstarch - 4 tsp
• Fine orange zest - 2 tbsp. l.
• Orange juice - 1/2 cup
• Whipping cream - 2 cups

Directions

1. Prepare cream for orange cake. In a small saucepan, combine 1/3 cup sugar and cornstarch. Add 1/2 cup orange juice, place saucepan over medium-low heat and cook, stirring, until thickened, about 2 minutes. Remove the saucepan from the stove, add orange zest to it. Cover the saucepan and let the mixture cool for 1 hour. In a large bowl, whip the cream until fluffy and carefully fold it into the saucepan with the cooled sauce. Cream for orange cake is ready, put it in the refrigerator.
2. Divide the eggs into yolks and whites, leave at room temperature for 30 minutes. In the meantime, line or grease with parchment or oil two round tins about 22 cm in diameter. Set aside.
3. Turn on the oven to preheat to 180 degrees. In a large bowl, combine flour, 1 cup sugar, baking powder and salt. Gradually introduce milk and vegetable oil. Beat the mass with a mixer on low power. Then add egg yolks and orange juice, beat for one minute.
4. In another large bowl, beat the egg whites and sugar on high speed until fluffy. Gently fold the egg white into the dough. Pour batter into prepared molds and place in preheated oven. Bake the cakes for 30-35 minutes, until a clean wooden stick when pierced. Ready-made orange cake layers to cool at room temperature on a wire rack, then free from molds.
5. Put one cake on a serving dish, generously grease with cream, put the second cake on top and grease the whole cake with cream. You can decorate the orange cake with citrus slices.