Orange Pound Cake
- 3 cups (360g) gluten-free flour blend or all-purpose flour
- 1/2 tsp xanthan gum or 1 tsp psyllium husk powder (use only with gluten-free flour blend)
- 1 tsp kosher or fine sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup buttermilk or soured milk
- 1/2 cup freshly squeezed orange juice
- 1 tsp pure vanilla extract
- 1 cup (2 sticks) butter at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 tsp orange oil
- Zest of 1 orange
- 2 cups cold heavy cream, divided
- 1/4 to 1/3 cup powdered sugar, to taste
- 1/2 tsp vanilla paste or pure extract
- About 2 cups white chocolate chips
- 1 organic Naval orange
Bake the Cakes:
In a bowl, whisk together the flour, xanthan if using, salt, baking powder, and baking soda. Set aside.
In a large measuring cup, whisk together the buttermilk, orange juice, and vanilla. Set aside.
In the bowl of your stand mixer, cream the butter and sugar together until light and fluffy, about 4 to 5 minutes on medium speed. Reduce speed to low and add the eggs, one at a time, mixing thoroughly between each addition. Mix in the orange oil and zest.
Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix between additions just until incorporated before adding the next ingredient.
Divide the batter evenly between the two prepared loaf pans. Bake until golden brown on top and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
Cool the cakes 15 minutes in their pans, then turn out onto a wire rack and cool completely.
Whip the Cream:
Prepare your whipped crean dispenser and chargers. Pour all the ingredients in the dispenser. Install the chargers and shake it to get ready.
Keep the cream and cake separate until you are ready to serve.
Cut the cake into bite-sized pieces. Place a layer of the pieces in the bottom of a large glass bowl. Top with dollops of the cream and spread it over the cake with the back of a spoon. Sprinkle a handful of the white chocolate chips over the cream. Scatter more cake pieces on top, add another thick layer of cream, more white chocolate chips, and continue until all the ingredients have been used, ending with a layer of cream.
Cut the orange slices and cut each slice into quarters.
Scoop portions into individual bowls. Garnish with piece of orange and serve. Alternately you can layer the ingredients in individual glass containers and serve to each of your guests.