Crowned with sugared orange zest, two layers of moist cake encase homemade Orange Curd and Vanilla Whipped Cream.
Orange Curd & Cream Layer Cake
Serves: 1 (8-inch) cake
Be sure to assemble the cake in advance, allowing time for it to chill completely before slicing to ensure the best presentation and stability.
Ingredients
- 1⁄2 cup unsalted butter, room temperature
- 1⁄2 cup plus 2 tablespoons caster sugar or extra-fine granulated sugar, divided
- 2 large eggs, lightly beaten
- 3⁄4 cup self-rising flour*
- 1⁄2 teaspoon baking powder**
- 1 tablespoon half-and-half Vanilla Whipped Cream (recipe follows)
- Very cold Orange Curd (recipe follows)
- 1⁄4 cup confectioners’ sugar
- 3 tablespoons fresh orange zest (approximately 1 large orange)***
Instructions
- Preheat oven to 375°. Line 2 (8-inch) round cake pans with parchment paper and spray lightly with cooking spray.
- In a large bowl, beat together butter, 1⁄2 cup sugar, eggs, flour, baking powder, and half-and-half with a mixer at medium-high speed just until a smooth batter is achieved, approximately 2 minutes, scraping down sides of bowl once at the beginning. (Don’t overbeat mixture.) Divide batter evenly between prepared cake pans, smoothing into a level surface and lightly tapping pans on countertop to level batter.
- Bake until edges of cake layers are golden brown and a wooden pick inserted in the centers comes out clean, 9 to 11 minutes. Let cake layers cool in pans for 10 minutes before turning out onto wire racks. Remove parchment paper, and turn cake layers right side up. Let cool completely on wire racks.
- Place a cake layer, right side up, on a serving plate. Spread a thick layer of Vanilla Whipped Cream onto cake layer, building up at outer edges of cake layer to help contain Orange Curd. Dollop very cold Orange Curd (approximately 1⁄2 cup) by tablespoonfuls onto whipped cream, and gently spread over whipped cream, leaving approximately a 1⁄2-inch border of whipped cream. Top with remaining cake layer, right side up. Cover cake lightly and refrigerate until cold or up to a day.
- Just before serving cake, using a fine-mesh sieve, dust top of cake lightly with confectioners’ sugar.
- In a small bowl and using a fork, stir together orange zest and remaining 2 tablespoons caster sugar, tossing to coat zest with sugar. Using fork, remove zest from sugar and arrange zest around top edge of cake.
- Using a large, sharp knife in a downward motion, cut cake into desired number of wedges. For best flavor, let come to room temperature before serving.
Notes
*Measure flour by spooning it into a dry-measure cup and then scraping off excess with a knife to level.
**The addition of baking powder to self-rising flour in this recipe is essential to its success.
***We used a Microplane zester.
**The addition of baking powder to self-rising flour in this recipe is essential to its success.
***We used a Microplane zester.
Vanilla Whipped Cream
Serves: approximately 2 cups
Ingredients
- 1 cup cold heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1⁄4 teaspoon vanilla extract
Instructions
- In a deep bowl, beat together cream, sugar, and vanilla extract with a mixer at high speed until stiff peaks form. Cover, refrigerate, and use within an hour.
Orange Curd
Serves: approximately 1¼ cups
Ingredients
- 6 large egg yolks
- 3⁄4 cup caster sugar
- 2 tablespoons fresh orange zest
- 1⁄3 cup freshly squeezed orange juice
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter, cubed
Instructions
- In a medium bowl (metal is best), sitting over a pan of rapidly simmering water, whisk together egg yolks and sugar until smooth. (Make sure bottom of bowl is not touching water.) Whisk in orange zest, orange juice, and lemon juice. Cook until thickened, approximately 10 minutes, whisking slowly but constantly. (Mixture should coat the back of a metal spoon at the end of cooking time.) Remove bowl from heat.
- Whisk in butter, one piece at a time, until melted and incorporated. Push mixture through a fine-mesh sieve. Transfer orange curd to a covered container. Refrigerate until very cold (overnight is best) and use within a week.
Notes
Kitchen Tip: Caster sugar can be made by processing granulated sugar in a food processor or blender and pulsing until finely granulated but not powdery.
