Orange Layer Cake
Submitted by imankay
Orange layer cake with a from-scratch orange curd filling and orange buttercream frosting. Light, citrusy layers made with whipped egg whites and fresh orange zest.
YIELD
1 cakePREP
10 minCOOK
30 minREADY
40 minTriple orange from top to bottom: orange zest in the batter, a silky orange curd between the layers, and orange buttercream frosting on the outside. This cake is pure citrus sunshine and the kind of thing that makes people ask for the recipe before they’ve finished their slice.
The cake gets its lightness from four stiffly beaten egg whites folded into the batter at the very end. No yolks in the cake itself, which keeps the crumb white and tender. The orange juice and water go in alternately with the dry ingredients, which is the classic method for keeping the batter smooth and preventing the flour from overdeveloping gluten.
The orange filling is essentially an orange curd: sugar, cornstarch, egg yolks, orange juice, and butter cooked on the stovetop until thick and glossy. It sets up as it cools and creates a bright, tangy layer between the two cake rounds that cuts through the sweet buttercream.
Stir constantly during the filling’s cook and don’t walk away. Cornstarch-thickened fillings go from liquid to thick in seconds, and lumps form fast if you stop stirring.
Chef Tips
- Fold the egg whites in gently with a rubber spatula. Aggressive mixing deflates them and you lose the cake’s lightness
- Grease AND flour the pans thoroughly. This delicate cake sticks easily
- Let the orange filling cool completely before spreading on the cake, or it’ll soak into the layers
- Use fresh-squeezed orange juice for both the cake and filling. The flavor difference is significant
Variations
- Add a tablespoon of Grand Marnier to the filling for a boozy, grown-up version
- Fold in ½ cup of poppy seeds to the batter for an orange poppy seed layer cake
- Top with candied orange slices for a stunning presentation
Ingredients
Directions
In large mixing bowl cream together sugar and butter until light and fluffy.
Add orange peel.
Stir together flour, baking powder, soda, and ½ teaspoon salt.
Combine water and orange juice; add to creamed mixture alternately with dry ingredients, beating well after each addition.
Fold in egg whites.
Pour into 2 greased and floured 8 x 1½-inch round baking pans.
Bake at 375 until done, about 30 minutes.
Cool 5 minutes; remove from pans.
When cool, spread Orange Filling on one layer; top with remaining layer.
Frost with Orange Buttercream Frosting.
ORANGE FILLING: In saucepan combine ½ cup sugar, 2 tablespoons cornstarch, 1½ teaspoon grated orange peel, and ¼ teaspoon salt.
Gradually blend in ¾ cup orange juice, ¼ cup water, and 2 slightly beaten egg yolks.
Cook and stir over medium heat until thickened and bubbly.
Remove from heat; stir in 2 tablespoons butter until melted.
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