1tbspGrand Marnieror another orange flavored liquor; optional
Instructions
Position a rack in the middle of the oven and preheat to 350°F. Oil a 10- to 12-cup bundt pan thoroughly.
Place a wire mesh strainer over a medium bowl.
Add the pastry flour, white flour, baking soda, salt, baking powder, and both of the sugars to the strainer and sift the ingredients into the bowl.
Stir with a wire whisk to distribute and aerate the ingredients.
In a separate bowl, combine oil, orange juice, soymilk, vinegar, vanilla extract, and orange zest. Whisk until thoroughly emulsified.
Pour wet mixture into the dry mixture and whisk until the batter is smooth.
Pour the batter into the prepared bundt pan. Rotate the pan to level the batter, and tap it lightly on the counter to eliminate some of the air bubbles.
Bake for 45 to 55 minutes or until the cake is golden and firm at the center when very lightly touched. A toothpick inserted in a few spots near the center of the cake should come out clean or with only a few moist crumbs.
Remove the bundt from the oven and cool on a rack for 10 minutes.
Place another wire rack on top of the cake and turn the pan upside down. Tap the pan gently and the cake should release. Make sure cake is completely cool before glazing or serving. You’ll need to allow at least 40 minutes for this big cake to cool.
Soft Orange Tofu Cream
Combine all the ingredients for the cream in a blender or food processor, and process 2 to 3 minutes or until thoroughly mixed and creamy.
Taste the cream and add more sugar if you want a sweeter whip.
Pour orange cream over your cake. The cream will soak into the cake a bit, so only pour enough cream to flavor, not drench, your cake.
Spoon the leftover cream into a container. Refrigerate for up to two days.