1 1/4 cups unbleached all-purpose flour
1 cup superfine sugar
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 1/2 cups heavy cream
Grated zest of 1/2 orange
3/4 teaspoon pure vanilla extract
2 large eggs, beaten
The cream in this cake makes a very tender crumb that can break when handling. Refrigerate the unmolded sheet cake until the cake is chilled and firm, and the cut rounds will be sturdier and ready for stacking.
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