My Midwinter Orange Birthday Cake (high altitude)

Finding the right orange spongecake recipe for my birthday led me to make my own recipe that worked at 4,500 ft above sea level.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring eggs, butter, milk, and orange juice to room temperature.

Step 2

Add sugar and orange zest to mixing bowl and massage together until the sugar has an orange tint and it smells of orange

Step 3

Preheat oven to 350F (180C). Prep and line two 6inch cake pans or one 8 inch cake pan.

Step 4

Sift together flour, cornstarch, baking powder and salt

Step 5

Add butter and oil to sugar and orange zest mixture. Using hand or stand mixer beat on medium speed until light and creamy. 2-3 minutes.

Step 6

Add in eggs, one by one, mixing well between additions.

Step 7

Add in milk, orange juice and vanilla. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Step 8

Add your pre-sifted dry ingredients to your wet mixture, and using a spatula, fold until just combined. Do not overmix, so only fold until you can't see anymore streaks of flour and the batter is uniform.

Step 9

Distribute the batter evenly into the two 6 inch cake tins. Level the tops and drop the cake tins lightly on the counter to remove any large air bubbles. Bake for 27-32 minutes or until a toothpick comes out clean or with a few moist crumbs on it.

Step 10

Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, before turning them out onto a wire rack to completely cool.

Step 11

Frost with my yogurt stabilized whipped cream