I am obsessed with blood oranges. While the name may conjur up some fairly frightening images, these oranges have such an amazing taste I can overlook the fact that i’m eating something with the word blood in the name. Or the fact that is stains everything it comes into contact with.
I came across a recipe for one of these cakes using Meyer Lemons and thought it would adapt nicely to my favorite citrus. This is a really light and refreshing dessert, not weighed down with a lot of flour or butter. Here’s what I did:
First you want to find some really delicious looking oranges and zest them with your handy-dandy zester.
Next, you want to juice those already zested oranges. If someone walks in and screams because they think you’ve just committed a murder, calmy explain to them that the oranges had it coming.
Now that the hard part is done, go ahead and combine your sugar, butter and zest and let it whir. When the whirring has accomplished the task of fluffing up your butter and sugar combo, add the rest of the ingredients as I have instruced below until you have a beautiful slightly pink mixture.
Next, transfer this mixture to another bowl, clean it, swap out for the whisk attachment and get those egg whites all foamy and gorgeous. Add the egg whites into the orange mixture a bit at a time and fold, fold, fold!
If you don’t know what folding is, basically it is the repetitive act of taking a spatula and drawing a line through the center of your mixture, then coming around the side of the bowl back to the center and repeat as necessary. You want to be very gentle so as not to deflate your egg whites. It was a lot of hassle to get the egg whites into proper form. Don’t let that work go to waste! Now that you’re all folded in and the mixture has almost doubled in size, go ahead and pour into your dish.
You then want to place your dish into a larger dish and fill it with boiling water, aka a water bath. Why? To keep the entire souffle from becoming dry. It’s a moisture thing. I’m not making a moisture joke; I can’t think of any that would even come close to being appropriate for public consumption.
Stick it in the oven, bake it for a little less than an hour until you can see it all brown and gorgeous and calling your name. Sugar calls my name with alarming frequency. I am subscribing to the theory that it’s because i’m so smart. See, your brain uses 70% of all your glucose, so I need extra glucose to keep my brain happy. It has nothing to do with addiction. Nothing.
Sprinkle it with powdered sugar and take a bite. It is light, fluffly, sweet and delicious.
Blood Orange Soufflé Cake
Adapted from Two Peas and Their Pod
- 4 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- Zest of 2-3 oranges
- 3 large eggs, at room temperature, separated
- 1/3 cup Orange juice
- 1/3 cup all-purpose flour
- 1 cup sour cream
- 1/4 teaspoon salt
- Powdered sugar, for dusting
- Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish.
- In the bowl of a stand mixer, beat the butter at medium speed until light and fluffy. Add the sugar and orange zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the orange juice, half the flour and half the sour cream and beat until smooth; repeat with remaining orange juice, flour and sour cream.
- Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the egg whites to the orange mixture and gently fold in. Continue to fold in egg whites one-quarter at a time.
- Transfer it to the soufflé dish. Place the dish in a larger pan and carefully pour boiling water around it until the water comes about 1 inch up the side of the soufflé dish.
- Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.
- Lightly dust with powdered sugar. Serve warm or at room temperature.
- Will last a few days covered tightly at room temp; unless your roommates have eaten it all.