ANGEL FOOD CAKE - CITRUS

By akselden

Ingredients

• ORANGE CURD FILLING:
• 1 angel food cake
• 2 10 oz. cans whole mandarin orange segments, well drained
• 1 1/2 C. fresh orange juice
• 7 large egg yolks
• 3/4 C. granulated sugar
• Pinch of salt
• 1/2 C. unsalted butter, cut into small pieces (about 1/2" cubes)
• CITRUS GLAZE:
• 2 C. icing sugar, sifted
• 2 T. unsalted butter, softened
• 2 T. fresh orange juice
• 2 T. fresh lemon juice
• 1 tsp. finely grated orange zest
• Pinch of salt

Details

Servings 10

Preparation

Step 1

FOR ORANGE CURD FILLING:
1. In a small pot, bring orange juice to a boil. Cook about 10 minutes, or until juice is reduced to 1/2 C., skimming off any foam that forms while the juice is simmering. Let cool.

2. In another bowl, whisk together egg yolks, sugar and salt. Stir in reduced, cooled orange juice and butter pieces. Pour into a non-reactive pot (such as stainless steel or enameled cast-iron - not, for example, aluminum, copper or bare cast-iron).

3. Cook over medium-low heat, stirring constantly with wooden spoon and scraping down sides and bottom of pot, until the mixture thickly coats
the back of a spoon, about 7 minutes.

4. Transfer curd to a bowl. Cover with plastic wrap and set aside to cool to room temperature.

FOR CITRUS GLAZE:
5. Mix all glaze ingredients in a bowl with a wooden spoon, using the back of the spoon to blend the butter into the icing sugar, juices, orange zest and salt.

TO ASSEMBLE CAKE:
6. Stand cake tapered end up. Slice twice horizontally to make 3 layers.

7. Set bottom layer of cake on a round of parchment paper cut to the same diameter; Place lined cake layer on a cooling rack set over a plate (to catch glazing drips later).

8. Spread 1/4 of orange curd (about 1/2 cup) on top surface of bottom layer. Arrange 1/3 of mandarin segments in tight rows evenly over curd.

9. Spread 1/2 cup of the curd on the bottom of the second cake layer. Place second cake layer over bottom layer, sandwiching mandarin segments between layers of curd.

10. Divide remaining curd in half. Spread half on top surface of second layer, and the rest on bottom of top layer. Arrange approximately 1/3
of mandarin segments in tight rows on second layer. Sandwich top layer of cake on top.

11. Drizzle Citrus Glaze over cake, using back of spoon to spread glaze over top and sides of cake. Arrange remaining mandarin orange segments on top of cake. Slide cake and parchment paper off rack and onto serving plate.
Chill until serving time.