INGREDIENTS
For the Sponge Cake Base
1 cup all-purpose flour
½ cup unsalted butter, softened
½ cup granulated sugar
2 eggs
½ tsp vanilla extract
¼ cup milk
1½ tsp baking powder
Pinch of salt
For the Cream Cheese Layer
1 cup cream cheese, softened
½ cup powdered sugar
1 tsp orange zest
1 tsp vanilla extract
1 cup whipped cream (folded in)
For the Orange Gelatin Layer
1 package (3 oz) orange gelatin (Jell-O)
1 cup boiling water
½ cup cold water
1 tbsp fresh orange juice
Topping
Whipped cream
Orange slices
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INSTRUCTIONS
1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch square pan.
2. Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
3. Sift flour, baking powder, and salt. Add to wet ingredients alternately with milk.
4. Pour batter into pan and bake for 22–25 minutes or until golden. Cool completely.
5. For cream cheese layer, beat cream cheese, powdered sugar, orange zest, and vanilla until smooth. Fold in whipped cream. Spread over cooled cake base.
6. Dissolve orange gelatin in boiling water. Add cold water and orange juice. Let it cool to room temp (but not set), then gently pour over the cream layer.
7. Refrigerate cake 3–4 hours or until the gelatin is firm.
8. Cut into slices. Top with whipped cream and a slice of orange before serving.