Ingredients: |
Ingredients: 2 oranges
Cake:
1 C (2 sticks) unsalted butter at room temperature, plus more for the pans
1 C all purpose flour, plus more for the pans
1 C super fine sugar
4 large eggs
1 tsp vanilla paste
1 tsp baking powder
Filling:
1/2 C (1 stick) plus 1 T unsalted butter at room temperature
1 c powdered sugar, sifted
Icing:
1 1/3 C powdered sugar, sifted
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Directions: |
Directions:Preheat the oven to 350º. Zest and Juice the oranges. Keep the zest and juice separate.
Make the cake:
Brush the sides of two 8 inch round pans with butter and dust with flour. Line the base of each pan with parchment paper and grease the paper.
Using an electric mixer beat the butter until smooth. Gradually add the superfine sugar and half of the orange zest and beat until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla paste. Sift together the flour and baking powder. Add the flour mixture to the egg mixture and mix until incorporated. Gently stir in 1 T of the orange juice.
Divide the batter evenly between the prepared pans and bake until a cake tester comes out clean. 25-30 minutes. Let the cakes sit for 5 minutes before unmolding onto wire racks to cool completely.
Make the filling: Using an electric mixer beat the butter until smooth and then add the powdered sugar and remaining orange zest. Gradually beat in 1 T of the orange juice to create a smooth, soft, mixture. Spread evenly between the layers of the cooled cake.
Make the icing: Mix the powdered sugar with enough of the remaining orange juice to make a spreadable icing-you'll need about 1/4 cup. If the icing is too soft, it will run off the cake, but if it is too stiff, it will be difficult to pour. Pour the icing on top of the cake and let drip down the sides. |
This recipe for Orange Creamsicle Cake is from