Use Your Air Fryer to Make an Orange Cream Cheese Layer Cake
This is a super good and super light cake that's perfect for a small family or dinner party! The cake is moist and full of orange flavor. The batter mixes up in minutes with just a whisk, and you air fry it in two 6-inch round cake pans. When the first layer has air fried, you tip it out of its pan and slather it with a mixture of orange marmalade and white wine, which sinks into the cakes adding more flavor and moisture. Similarly, the second cake layers gets the marmalade/wine treatment when it finishes in the air fryer. The layers are sandwiched and frosted with a simple, light frosting made from a cream cheese flavored pudding mix and whipped cream. I like to garnish the cake with fresh berries--raspberries, strawberries, blueberries, or whatever you have available are great. You also can grate a little orange zest on top of the frosting, if you'd prefer, or just leave the cake plain. This is a simple and easy cake that's special and delicious! Enjoy!
Orange Cream Cheese Cake -- Makes a 6-inch Cake
4 tablespoons, softened
1/2 cup of sugar
1/4 cup of canola oil
1 large egg
1/2 cup of plain, non-fat yogurt
Grated zest of an orange
1 cup of flour
1 teaspoon of baking powder
1/4 teaspoon of salt
In a medium bowl whisk together well the butter, sugar, and canola oil. Whisk in the egg, then the yogurt and orange zest. Sift in the flour, baking powder, and salt gradually, whisking to incorporate the dry mixture after each addition. I usually mix in the dry ingredients in three additions, which works fine. Spray two 6-inch round cake pans with baking spray (the kind with flour in it) or butter and flour the pans well. Divide the batter between the pans. Put one pan in your air fryer basket, put the basket in the air fryer, and air fry the batter at 320 degrees for 20-25 minutes or until a pick inserted in the center comes out with no wet batter attached. Remove the cake from the air fryer basket to cool, and repeat the cooking process with the remaining batter. After the first layer has cooled for 5-10 minutes, flip it out of its pan onto a plate. Spread/drizzle half of the marmalade mixture on top of the layer and let it cool completely. Do the same with the second layer. When the cake layers are completely cool, spread about one-third of the frosting on top of one layer and top it with the second layer. Spread the remaining frosting on top and on the sides of the cake. Garnish the cake with berries or grated orange zest if you'd like.
1/4 cup of orange marmalade
2-3 teaspoons of white wine
Mix the marmalade and wine in a cup and microwave them for 30 seconds or until hot. Stir the mixture well and spread/drizzle it on the cake layers.
1/4 cup of cream cheese flavor instant pudding mix (save the remainder of the mix for another time)
3/4 cup of milk
1 cup of heavy whipping cream
Fresh berries, etc.
In a medium bowl or measure whisk together well the pudding mix and milk. Keep whisking until the pudding mix is completely mixed and the pudding starts to thicken--about 2 minutes. Set the pudding aside for a few minutes while you whip the cream. You want the cream to be light and fluffy, but don't whip it into butter! I use a whisk rather than a mixer for the process, which takes about five minutes and a lot of arm/elbow action but reduces the likelihood of over-whipping. With a spatula, fold the whipped cream into the pudding until the two are completely combined. Frost the cake and garnish it with fresh berries, orange zest, etc..