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Recipe

Orange Layer Cake

Ben Fink

Servings: eight to ten.

This is my mother’s recipe, which I always requested (and got) for my birthday. I love to eat this cake with a cup of Earl Grey tea. Leave yourself plenty of time to frost the cake; it works best if filled and then refrigerated before frosting. Remember to zest your oranges before juicing.

Ingredients

For the filling:

  • 2/3 cup sugar
  • 3 Tbs. all-purpose flour
  • 1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp
  • 2 large egg yolks
  • 2 Tbs. salted butter

For the cake:

  • 2-1/4 cups (101/8 oz.) all-purpose flour
  • 2-1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/3 cup salted butter
  • 1/3 cup vegetable shortening
  • 2 tsp. grated orange zest (from about 1 large orange)
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp

For the frosting:

  • 6 oz. (12 Tbs. ) salted butter, at room temperature
  • 4-1/2 cups (about 18 oz.) confectioners’ sugar
  • Dash salt
  • 1 tsp. grated orange zest
  • 5 Tbs. fresh orange juice

For the garnish:

  • 1 or 2 small oranges, sliced thinly, slices cut halfway through on one side, laid on paper towels to drain
  • 7 or 8 sprigs fresh mint (pick pairs of leaves)

Nutritional Information

      Nutritional Sample Size based on ten servings
      Calories (kcal) : 800
      Fat Calories (kcal): 290
      Fat (g): 32
      Saturated Fat (g): 16
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 165
      Sodium (mg): 610
      Carbohydrates (g): 125
      Fiber (g): 1
      Protein (g): 6

Preparation

  • Make the filling: Combine the sugar and the flour in a heavy-based saucepan. Whisk just to mix. Add the orange juice and egg yolks and whisk vigorously again to combine. Put the saucepan over medium-high heat and cook, whisking constantly, until the mixture boils (3 to 4 min.). Cook another 1 min., stirring constantly (the mixture will thicken noticeably and become less cloudy). Be sure it boils for 1 min. so that the filling will thicken enough to support the cake. Remove from the heat and stir in the butter. Transfer to a bowl, cover with plastic wrap (lay the wrap directly on the filling’s surface), and refrigerate. Chill thoroughly before using.
  • Make the cake: Heat the oven to 350°F. Sift together the flour, baking powder, and salt. Grease two 9×1-1/2-inch cake pans and line the bottom of each with a round of kitchen parchment. Lightly flour the sides and bottom of each pan.
  • In a mixer, cream together the butter, shortening, and zest. Gradually add the sugar, creaming until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions and scraping down the sides.
  • Add the sifted dry ingredients alternately with the orange juice to the creamed mixture, beating well on low speed after each addition. Pour equal amounts of the batter into the two prepared cake pans. Tap the pans on the counter before putting them in the oven to remove any air bubbles and to even the batter. Bake until a toothpick inserted in the middle comes out clean, about 28 min. Cool the cake layers in the pans for 10 min. and then loosen the layers by running a knife between the cake and the edge of the pan. Remove the layers from the pans and put them on a rack to continue cooling.
  • Make the frosting: Cream the butter in the mixer. Add the confectioners’ sugar and salt and combine thoroughly. Add the orange zest and mix to combine. Add the orange juice and mix on high speed until well blended, scraping down the sides. It will be light and creamy. Refrigerate if not using right away.
  • Assemble the cake: When all the components are cool, put one cake layer on a cake stand or a cardboard cake round. Spread the orange filling over the cake to make a 1/4-inch layer. You’ll have about 1/3 cup extra filling; serve it alongside the cake, if you like. Put the second layer on top of the first and refrigerate the cake until the filling has chilled again and firmed up, about 45 min.

    Spread the filling.

  • Loosen the frosting by beating with a spatula (if it’s very stiff, beat it with an electric mixer). Using an icing spatula, spread just a very thin layer of frosting over the whole cake (this is called a “crumb coat” because it secures loose crumbs) and refrigerate the cake to let the frosting firm up, about 10 min. Put on the final coat of frosting, taking care to work gently, as the top layer of the cake tends to slide around ever so slightly because of the filling. If it slides, just push it back. Create a pattern on the frosting using the icing spatula (heat it up under warm water and dry it). Transfer the cake (on its cardboard or by lifting it with spatulas) to a cake plate or pedestal.

    Apply a thin layer of frosting with an icing spatula.

  • Garnish the cake: Twist the orange slices into “S” shapes and put seven or eight around the top of the cake. Tuck a pair of mint leaves into each orange twist.

Reviews

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Reviews

  • meriksson | 11/13/2017

    The cake and the filling were excellent with a nice orange flavor that's not too sweet but the frosting ruined it. It's so sweet that my teeth hurt after eating. If I were to make it again I'd cut the frosting recipe in half (except for the orange) and add cream cheese to cut the sweetness. Also, 8 or 10 servings? I made half a cake and there was enough for eight people because it's so dense and rich.

  • booknut | 11/10/2017

    This is my go-to recipe for birthdays and special occasions. It is not too sweet and it always seems to be a hit with the people who get to eat it. I sometimes make the cake ahead of time and assemble and frost it the next day.

  • User avater
    Sheatana | 04/25/2017

    I didn't use the icing recipe for this, but the cake and filling were very good. Not too sweet and very refreshing. You don't need nearly as many oranges as they recommend. 3-4 decent sized ones should get you 2c of juice.

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