I’m not Canadian, but I do have a lot of Canadian fans. So in honor of Canada Day, I thought I’d try out a cake recipe I’ve been contemplating for a while.
I tested this out at Mini Chef’s end-of-school-year picnic, and it was a hit! It’s not sickeningly sweet like the commercial cakes you buy today. But it’s definitely sweet, and oh the marvelous combination of orange, strawberry and coconut. Yum!
This cake is super spongey (not in a bad way) and is a light and flavorful dessert for any Canada Day celebration.
I got the idea from the Kraft Foods web site (they have a video that will walk you through the process of creating the maple leaf).
I also used this recipe for the whipped cream (about 8-10 cans). Or, you can use regular whipped cream, whipped with about 1/4 cup honey.
Not to shabby for this California girl, eh? Enjoy!
P.S. – I also have a cake design for the 4th of July at the bottom here for my fellow Americans.
P.S.S. – If you’d like to see all my Canada Day recipes, check them out here!
YOU MIGHT ALSO ENJOY:
- 2 cups whole wheat pastry flour
- 4 tsp. baking powder
- 4 large egg whites
- 2 tbsp. light flavored oil
- 1 1/2 cups unsweetened apple sauce
- 2/3 cup honey
- 1 tbsp. pure vanilla extract
- 1 tbsp. pure orange extract
- 1 medium orange, zested
Pan used: 9 x 13
Preheat oven to 350 F.
Line your cake pan with parchment. It should be fully lined so that the cake batter does not touch the actual pan. Just the parchment. This will make it very easy to lift out of the pan.
Whisk together the flour and baking powder.
Whisk in the rest of the ingredients, blending well.
Pour into lined cake pan and allow to sit for 5 minutes.
Bake for 30 minutes on the middle rack.
Allow to cool completely and spread on the whipped cream, topping with the strawberries.
NOTE: If you want to make a double layer cake like I did, simply make this recipe twice (I promise, it’s not that much work), and put strawberries in between the two layers.
4th Of July Version