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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 15 |
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Wonderful, wonderful flavor in this cake. I also like it made with grapefruit. Ingredients:
1 cup butter, softened |
1 3/4 cups sugar |
4 eggs |
1/3 cup orange juice |
2 teaspoons grated orange peel |
3 cups cake flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup 2% low-fat milk |
1/2 cup sugar |
1 tablespoon cornstarch |
2 teaspoons cornstarch |
2/3 cup orange juice |
2 tablespoons water |
3 egg yolks, beaten |
2 tablespoons lemon juice |
1 teaspoon grated orange peel |
1/8 teaspoon salt |
1/2 cup sugar |
1/3 cup water |
1/4 cup orange juice |
1 teaspoon orange extract |
1 cup butter, softened |
4 cups confectioners' sugar |
3 tablespoons heavy whipping cream |
1 teaspoon grated orange peel |
1 teaspoon orange extract |
1/4 teaspoon salt |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
2. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
4. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange peel and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.
5. For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.
6. For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.
7. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.
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