Orange Blossom Cake with Orange Frosting

Orange blossom cake is an old-school Southern showstopper that stacks three delicate layers of snow-white butter cake with a ribbon of sticky orange marmalade between each one. The top gets a cloud of seven-minute orange frosting that sets as it cools and holds its peaks like meringue.

The crumb stays light and tender because only egg whites go into the batter, folded in last so the air they hold stays intact. Six whites is a lot, but it is what gives this cake its signature ivory color and airy texture.

The frosting is built on a double boiler, a technique that gently cooks the whites as you whip them. Done right, you get glossy, marshmallow-like peaks without the risk of raw egg. Orange flavoring and vanilla go in at the very end so the volatile aromatics do not cook off.

Pro Tips

• Bring eggs to room temperature before separating. Cold whites won’t whip to full volume.
• Not a speck of yolk can touch the whites or they won’t stiffen. Crack each one into a small bowl first.
• Keep the bowl above simmering, not boiling, water. Boiling will scramble the whites before they whip.
• Spread marmalade thin between layers. Too much and the cake slides apart when cut.

Variations

• Swap orange marmalade for lemon curd and switch the frosting flavor to lemon.
• Add 1 teaspoon finely grated orange zest to the batter for deeper citrus.
• Dust the finished cake with candied orange peel or toasted coconut for a finish.