Orange Grove Cake

By AzWench

Ingredients

• Orange Layer Cake:
• 3 cups cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 teaspoons finely grated orange zest
• 1/3 cup strained freshly squeezed orange juice
• 2/3 cup whole milk
• Orange Filling:
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch, plus 2 teaspoons
• 1/8 teaspoon salt
• 1 teaspoon finely grated orange zest
• 1/3 cup strained freshly squeezed orange juice
• 2 tablespoons strained freshly squeezed lemon juice
• 2 tablespoons water
• 3 large egg yolks
• Orange Soaking Syrup:
• 1/3 cup water
• 1/4 cup strained freshly squeezed orange juice
• 1/2 cup granulated sugar
• 1 tablespoon Grand Marnier or Cointreau
• Orange Buttercream:
• 3/4 cup granulated sugar
• 4 large egg whites
• 2 tablespoons water
• 1 1/2 cups unsalted butter, softened
• 1/2 teaspoon vanilla
• 1/2 teaspoon orange oil
• 1/4 teaspoon Fiori di Sicilia or orange extract
• 1 tablespoon Grand Marnier or Cointreau

Preparation

Step 1

Make the Cake: Position a rack in the center of the oven and preheat the oven to 350 degrees. Grease the bottom and sides of two 9-inch round cake pans. Dust the pans with flour.

Sift together the cake flour, baking powder, and salt into a medium bowl. Whisk to combine, and set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the sugar and beat at high speed for 3 minutes, until well blended and light. Scrape down the sides of the bowl with a rubber spatula. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and mixing until blended. Beat in the orange zest and orange juice until blended. Reduce the speed to low and add the flour mixture in three additions, alternating it with the milk in two additions and mixing just until blended. Scrape the batter into the prepared pans, dividing it evenly, and smooth the tops with a rubber spatula.

Bake the cakes for 22 to 25 minutes, until they are golden brown around the edges and a toothpick inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes.

Invert the cakes onto wire racks and let cool completely.

Make the Filling: In a medium saucepan, stir together all the ingredients. Place over medium-high heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Let boil, stirring, for 1 minute. Remove the pan from the heat and scrape the filling into a small bowl. Cover the surface with plastic wrap and refrigerate until chilled, about 1 hour.

Make the Syrup: In a small saucepan, combine the water, orange juice, and sugar and bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Remove the pan from the heat and stir in the orange liqueur. Set aside at room temperature.

Make the Buttercream: Pour 1/2 inch water into a large skillet and bring the water to a simmer; reduce the heat to medium-low to maintain a simmer.

In the bowl of an electric mixer, combine the sugar, egg whites, and water. Place the bowl in the skillet of water and whisk gently until the mixture registers 160 degrees on an instant-read thermometer. Transfer the bowl to the mixer stand and, using the whisk attachment, beat a medium-high speed until the meringue is cool and forms stiff, shiny peaks, about 5 minutes.

Reduce the speed to medium and beat in the butter 1 tablespoon at a time. Beat in the vanilla, orange oil, and orange liqueur and beat at high speed until the buttercream is smooth, about 1 minutes.

Assemble the Cake: Using a long serrated knife, trim off the domed tops of the cakes so that they are even (save any cake pieces and crumbs for snacking). Cut each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Arrange another cake layer cut side up on a cardboard cake round or flat serving plate. Generously brush the cake with some of the orange syrup. Spread 1/2 cup of the buttercream over the cake layer. Spread one-third of the filling (just under 1/3 cup) on top of the buttercream. Top with another cake layer and brush it with syrup. Spread the layer with buttercream and filling as before, and top with another cake layer. Repeat and top with the reserved cake layer. Soak this layer with the remaining syrup. Frost the top and sides of the cake with the remaining buttercream, making it as smooth as possible.

Store in the refrigerator for up to 3 days. Bring to room temperature before serving.