Blood Orange Cake

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Member Recipe By Thomasman

Prep Time 40 min
Total Time 1 hr 20 min
Servings 10

Ingredients

3: cups All-purpose flour

3: teaspoons Baking powder

1/2: teaspoon Salt

2: sticks (1 cup) Unsalted butter, softened to room temperature

1 3/4: cups Granulated sugar

1: teaspoon Vanilla extract

6: large Egg whites

3: drops Red food coloring, if desired

2: cups Blood orange soda or champagne

2: cups Blood orange soda or champagne

1 1/2: sticks (3/4 cups) Unsalted butter, softened to room temperature

3: ounces Cream cheese, softened to room temperature

4: cups Powdered sugar

1: teaspoon Vanilla extract

3: drops Red food coloring, if desired

2: each Grated rind from 2 oragnge or orange rind curls

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Directions

1 CAKE: Preheat oven to 350-degrees F. Grease and lightly flour two round 9-inch cake pans. Set aside.
2 In a large mixing bowl, combine flour, baking powder, and salt together; mix well. Set aside.
3 In medium mixing bowl, combine butter, granulated sugar and cream cheese with mixer set on high speed; 3-5-minutes or until light and fluffy. Add egg whites, one at a time, beating well after each addition. Mix in red food coloring; beating well, if desired. Beat in flour mixture and soda in 3 alternating additions, starting with flour and ending with flour. Pour batter evenly into prepared pans. Bake 35-minutes or ubntil knife inserted in the center comes out clean,
4 Cool cakes in pans; 10-minutes before removing from pans. Run a knife around edges to loosen. Invert cakes onto wire racks to cook completely for 1 hour, before frosting.
5 FROSTING: In medium saucepan, heat soda over medium-high heat; to boiling. Boil 10-minutes or until reduced to 1/4 cup. Cool frosting 1-hour.
6 Beat butter and cream cheese together in medium mixing bowl, with an electric mixer, set on high speed; 1-minute. Gradually add powdered sugar, reduced soda, vanilla extract, and optional food coloring. Beat until smooth and creamy; adding more powdered sugar, 1-tablespoon at a time, if too thin.
7 Place 1 cake layer on a cake plate; spread 1/2 the cooled frosting over top. add top layer. Continue frosting, starting on top until cake is completely frosted.
8 Sprinkle top of frosted cake with grated orange peel or orange peel curls, if desired. Store in the refrigerator until ready to serve.