An orange layer cake filled with a lusciousorange curd and frosted with a fluffy orange buttercream frosting.You’ll be put on a pedestal when you serve this spectacular cake!
Recipe: Spectacular OrangeCake
Cake:2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt4 large egg whites3/4 cup water 1/4 cup fresh orange juice1/2 cup butter or margarine 1 1/2 cups granulated sugar 1 tablespoon grated orange peel2 large egg yolksOrange Filling:1/2 cup granulated sugar 2 tablespoons cornstarch 1 1/2 teaspoons grated orange peel 1/4 teaspoon salt 3/4 cup orange juice 1/4 cup water2 large egg yolks, lightly beaten 2 tablespoons butterOrange Buttercream Frosting:6 tablespoons butter 4 1/2 cups sifted powdered sugar 1 tablespoon grated orange peel Pinch of salt 4 to 6 tablespoons orange juice
For Cake: Preheat oven to 350°F (175°C).Grease and flour two 8-inch round cake pans; set aside.
In a medium bowl, whisk together the flour,baking powder, baking soda and salt; set aside.
Beat egg whites at high speed of an electricmixer until stiff peaks form; set aside.
Combine water and orange juice in a glassmeasure; set aside.
In a large mixing bowl using an electricmixer at medium speed, cream the butter and sugar until lightand fluffy. Add the 2 egg yolks, orange peel and mix well. Addthe flour mixture alternately with the water/juice mixture, beginningand ending with the flour mixture. Gently fold in the beatenegg whites until well blended. Pour batter evenly into the preparedcake pans.
Bake for about 25 to 30 minutes or untiltested done when pressed lightly in the center and cake springsback. Cool cakes in pans for 5 minutes on wire rack, then removefrom pans.
When completely cool, spread with OrangeFilling between layers and frost top and sides with Orange ButtercreamFrosting.
For Orange Filling: Combine sugar, cornstarch,orange rind and salt in heavy saucepan. Gradually blend in orangejuice, water and beaten egg yolks. Cook over medium heat, stirringconstantly until mixture thickens. Cook for three minutes. Removefrom heat and stir in butter. Cool before spreading between layers.
For Orange Buttercream Frosting: In smalldeep bowl, cream butter, powdered sugar, orange rind, salt andenough orange juice until desired spreading consistency. Spreadonto the sides and top of cake.
Makes 10 to 12 servings.
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