ORANGE CREAMSICLE CAKE

By RoketJSquerl

Ingredients

• For the Orange Sour Cream Cake:
• 2 1/4 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• zest of one orange
• 4 egg yolks
• For the Orange Simple Syrup:
• 1/2 cup fresh orange juice
• 2 tablespoons water
• 1/2 cup granulated sugar
• For the Orange Cream Filling:
• 1/2 cup unsalted butter, room temperature
• 3 cups confectioner’s sugar
• 6 tablespoons mascarpone (may substitute with softened cream cheese)
• zest of 1/2 large orange
• fresh orange juice to thin out to desired consistency (about 1-2 tablespoons)
• For the Vanilla Bean Buttercream:
• 3 egg whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter, softened
• 1/2 vanilla bean – seeds scraped out
• 1 teaspoon vanilla extract

Details

Servings 1
Adapted from thecakeblog.com

Preparation

Step 1

Preheat oven to 350 degrees.  Prepare three 6-inch cake pans with butter, flour and parchment paper.  Set aside.

In a separate bowl, stir together the sour cream, milk, and vanilla.  Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth.  Add in the sugar and zest.  Mix on medium for about 3 to 5 minutes until fluffy and pale in color.  Turn the mixer to medium-low and add in the egg yolks, one at a time.  Stop mixer and scrape down the sides and bottom of the bowl.

With the mixer on low, add in half of the flour mixture.  Add in the sour cream mixture and mix until combined.  Stop mixer and scrape down the bowl. Turn mixer back to low and add in the remaining flour mixture.  Mix on medium-low for no more than 20-30 seconds once the last traces of flour combine.

For the Orange Simple Syrup:

Place all of the ingredients in a medium saucepan.  Heat over medium-high and bring to a boil.  Reduce heat and simmer for about 8-10 minutes.  Remove from heat and let cool before use.

For the Orange Cream Filling:

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth.  With the mixer on low, gradually add in the confectioner’s sugar until combined.  Add in the mascarpone, orange zest and orange juice and mix on medium-low until smooth.  Be sure not to over-mix the filling once the mascarpone has been added.

For the Vanilla Bean Buttercream:

Combine egg whites and sugar in the bowl of an electric mixer.  Whisk together.  Fill a medium saucepan with a few inches of water and heat over medium-high.  Place the mixing bowl on top of the saucepan to create a double-boiler.  Heat the egg white mixture until it registers 155 degrees on a candy thermometer.

Once hot, carefully transfer the mixing bowl back to the stand mixer.  Fitted with the whisk attachment, beat on high until the outside of the mixing bowl returns to room temperature – about 10 minutes – and you have medium-stiff glossy peaks.  With the mixer on low, add in the vanilla, vanilla bean, and butter – a few tablespoons at a time.  Turn mixer up to medium-high and mix until silky smooth.

For the Assembly:

Generously brush each layer of cake with the simple syrup.  Fill the cake layers with the orange cream filling and frost with the buttercream.  To decorate, tint half of any remaining buttercream orange.  Place orange and vanilla buttercreams together in a piping bag fitted with a

This is mouth-wateringly beautiful. It’s not coming into summer in Australia but coming into winter. However I am still going to make this. Thank you for the recipe and the extras.

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