Orange Cream Cake

Orange Cream Cake
Orange Cream Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake

  • 8

    large eggs (not extra-large), room temperature, separated (reserve 1 yolk separately)

  • 1/4

    teaspoon salt

  • 1

    teaspoon cream of tartar

  • 1/4

    cup orange juice (not concentrate), room temperature

  • 1 1/3

    cups granulated sugar (divided)

  • 2

    tablespoons grated orange zest (see note)

  • 1

    cup plus 2 level tablespoons sifted flour

  • Filling

  • 3/4

    cup granulated sugar

  • 1/2

    cup orange juice

  • 2

    tablespoons grated orange zest

  • 1

    egg yolk (reserved from above)

  • 4

    level tablespoons sifted flour

  • 1

    cup minus 2 tablespoons whipping cream, whipped

  • Frosting:

  • 2

    cups powdered sugar

  • 4

    tablespoons (1/2 stick) butter, room temperature

  • 1 to 2

    tablespoons whipping cream

  • A few drops of yellow food coloring

  • 2

    tablespoons orange juice (about)

Directions

Preheat oven to 325 degrees. Grease bottom only of three 9-inch cake layer pans and line bottom only with parchment. Do NOT grease side of pans. In bowl of a stand mixer, beat the 8 egg whites with the salt on high speed until foaming. Add cream of tartar and beat on high speed until stiff. Add 2/3 cup sugar and keep mixer running on medium speed. While mixer runs, in a medium bowl using a handheld mixer, beat 7 egg yolks until smooth. Add remaining 2/3 cup sugar and beat until thick. Add orange juice with mixer on low speed. Add orange zest and mix in at low speed. Transfer beaten egg whites to a very large bowl. Fold egg yolk mixture into egg whites with a spatula or whisk. Then fold in the flour with a whisk. Pour batter gently into the three prepared layer pans, dividing evenly and spreading to be level. Bake cake layers in preheated oven 25 minutes. Remove pans from oven, loosen cake from side of pans while still warm, and cool cake in pans on racks. When cool, remove layers from pans and peel off parchment. While cakes bake, make filling: Combine all ingredients except the cream in top of a double boiler, stirring until no lumps remain. Set pot over simmering water (making sure water doesn’t touch bottom of pot) and cook until thick, stirring regularly at first and then constantly. Transfer to a medium bowl and place in refrigerator to chill. When filling is cool, stir in the whipped cream. Make frosting: In a bowl, beat together powdered sugar, butter and 1 tablespoon cream. Add food coloring, as desired, and enough orange juice (and additional cream, if needed) to make a frosting that will spread easily. Set one cooled cake layer on a serving plate. Spread half the filling over the top. Set a second layer on top and spread on remaining filling. Set final layer on top and gently spread frosting over top and side of cake. Cut and serve. Refrigerate any leftovers. Note: You will need a total of 4 tablespoons grated orange zest, which will require two medium navel oranges. The recipe makes enough frosting to thinly cover the cake. If you want more frosting, you can increase the ingredients by 50%, which is what we did. Cake may settle if prepared a day ahead. It’s best served the same day.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: