White Chocolate Cranberry Orange Layer Cake

Step 1

Place cranberries, sugar, orange juice and orange zest into a saucepan and boil while stirring constantly.

Step 2

Simmer for about 5-10 minutes or until thickens. Sieve and set aside to cool until ready to use.

Step 3

Preheat the oven to 350F (180C). Grease and line two 12×16 inch (30x40cm) baking sheets with parchment paper. Set aside.

Step 4

Separate egg whites from yolks. Add ¾ cup (150g) sugar over the yolks and mix until creamy. Add vanilla and mix to combine.

Step 5

Incorporate flour and baking powder into the yolk mixture.

Step 6

Add salt to the egg whites. Whip whites until foamy. Gradually add ¼ cup (50g) sugar and continue whipping until stiff peaks form.

Step 7

Gently and gradually fold the whites into the yolk mixture.

Step 8

Divide batter evenly into the prepared baking sheets. Spread the batter evenly and bake for about 10 minutes until a toothpick inserted into the center comes out clean.

Step 9

Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.

Step 10

In a large bowl mix cream cheese until smooth. Add powdered sugar, vanilla extract and orange zest and mix to combine. Mix in the melted chocolate. Add whipping cream and continue mixing until stiff peaks form.

Step 11

Cut each sponge cake in half.

Step 12

Place a bit of frosting onto a serving platter. Add the first layer of sponge cake. Spread evenly up to ⅓ of white chocolate frosting.

Step 13

Add the second layer of cake.

Step 14

Spread the cranberry orange jam.

Step 15

Add the third layer of cake.

Step 16

Spread evenly up to ⅓ of white chocolate frosting.

Step 17

Add the last layer of cake.

Step 18

Top with white chocolate frosting.

Step 19

Refrigerate the cake for at least 2 hours or even overnight.

Step 20

Trim the edges of the cake and cut into 8-12 rectangle slices.

Step 21

Using a 1M tip pipe whipped cream or remaining frosting on top of each slice. Decorate with sugar-coated cranberries or red currants. Enjoy!