Oil Cakes
STRAWBERRY-ORANGE BLOSSOM CORNMEAL CAKE
Makes 1 (9-inch) cake
Baking with oil is an excellent choice for cakes that have denser flours like the cornmeal in this enchanting one-layer cake. The texture is beautifully tender, and orange blossom water adds delicate floral notes, creating a sensory experience that’s reminiscent of strawberry shortcake—only better.
1 cup (200 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
½ cup (120 grams) sour cream, room temperature
½ cup (120 grams) heavy whipping cream, room temperature
¼ cup (56 grams) neutral oil
1 large egg (50 grams), room temperature
1 large egg yolk (19 grams), room temperature
2 teaspoons (6 grams) tightly packed orange zest
¾ teaspoon (3.75 grams) orange blossom water
1½ cups (188 grams) all-purpose flour
½ cup (80 grams) fine-ground yellow cornmeal
2 teaspoons (10 grams) baking powder
1 teaspoon (3 grams) kosher salt
2 cups (300 grams) halved fresh strawberries (quartered if large), divided
Orange Blossom Whipped Cream (recipe follows)
Garnish: granulated sugar
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together 1 cup (200 grams) sugar, sour cream, cream, oil, egg, egg yolk, orange zest, and orange blossom water until well combined, stopping to
