Orange Layer Cake with Orange Filling and Buttercream Frosting
Makes one 8-inch double layer cake
I do not make cakes very often these days and, when I do, it is usually a chocolate cake. However, if I had to choose my absolute favorite cake, this is probably it. This spectacular recipe came my mother. What's not to love? The cake itself is delicious, then add the curd-like filling and the creamy frosting, all of which is saturated with the flavor of fresh oranges, and you have a scrumptious sweet treat. It is a 'must try' recipe and, when you do, I hope you love it as much as I.
- 1-1/2 cups granulated sugar
- 1/2 cup (1 stick) butter, preferably unsalted, room temperature
- 1 tablespoon grated orange peel
- 2-1/4 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold water
- 1/4 cup orange juice
- 4 large egg whites, room temperature
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1-1/2 teaspoons grated orange rind
- 1/4 teaspoon salt
- 3/4 cup orange juice
- 1/4 cup water
- 2 large egg yolks, lightly beaten
- 2 tablespoons butter, preferably unsalted
- 6 tablespoons (3/4 stick) butter, preferably unsalted, room temperature
- 1 pound confectioners' sugar, sifted
- 1 tablespoon grated orange rind
- Dash of salt
- 4-6 tablespoons orange juice
For the cake, preheat oven to 375° F. Grease and flour two 8-inch round cake pans. Cream butter and sugar until fluffy. Add grated orange rind. Sift together the flour, baking powder, baking soda and salt. Combine the water and orange juice. Add to creamed mixture, alternating with dry ingredients, beating well after each addition. Beat egg whites to stiff peaks. Gently fold into batter. Pour into prepared cake pans. Bake for 25-30 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool for 5 minutes on racks. Remove cakes from pans and cool completely. Meanwhile, make the filling and frosting.
For the filling, combine sugar, cornstarch, orange rind and salt in a medium saucepan. Gradually blend in orange juice, water and egg yolks. Cook over medium heat, stirring constantly, until very thick and bubbly. Remove from heat; stir in butter until melted. Chill before spreading between cake layers. (Only spread to about 1-inch of edges. You might not need all of the filling. Refrigerate extra for another use.)
For the frosting, cream the butter. Add the confectioners' sugar, orange rind, salt and 4 tablespoons of juice. Beat until spreading consistency, adding more juice if needed. Spread on sides and top of cake.
Notes: Leftover cake should be covered and refrigerated.