Orange Layer Cake

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.



by 1  person


add your rating
add a comment
Servings: 8
Recent Activity:
 
savings in
 
Ingredients
    For the filling:
    • see savings
      On Sale
      2/3  cup 
      sugar
    • see savings
      On Sale
      3   tablespoons 
      all-purpose flour
    • see savings
      On Sale
      1   cup 
      fresh orange juice (from about 3 large or 4 medium oranges), without pulp
    • see savings
      On Sale
      2   
      large egg yolks
    • see savings
      On Sale
      2   tablespoons 
      salted butter
    For the cake:
    • see savings
      On Sale
      2 1/4  cups 
      (10-1/8 oz.) all-purpose flour
    • see savings
      On Sale
      2 1/2  teaspoons 
      baking powder
    • see savings
      On Sale
      1   teaspoon 
      salt
    • see savings
      On Sale
      1/3  cup 
      salted butter
    • see savings
      On Sale
      1/3  cup 
      vegetable shortening
    • see savings
      On Sale
      2   teaspoons 
      grated orange zest (from about 1 large orange)
    • see savings
      On Sale
      1 1/2  cups 
      sugar
    • see savings
      On Sale
      3   
      large eggs
    • see savings
      On Sale
      1   cup 
      fresh orange juice (from about 3 large or 4 medium oranges), without pulp
    For the frosting:
    • see savings
      On Sale
      6   ounces 
      (12 tablespoons ) salted butter, at room temperature
    • see savings
      On Sale
      4 1/2  cups 
      (about 18 ounces) confectioners' sugar
    • see savings
      On Sale
       
      Dash salt
    • see savings
      On Sale
      1   teaspoon 
      grated orange zest
    • see savings
      On Sale
      5   tablespoons 
      fresh orange juice
    For the garnish:
    • see savings
      On Sale
      1 - 2   
      small oranges, sliced thinly, slices cut halfway through on one side, laid on paper towels to drain
    • see savings
      On Sale
      7 - 8   sprigs 
      fresh mint (pick pairs of leaves)

    Directions
    1.
    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 minutes). Cook another 1 minute, stirring constantly (the mixture will thicken noticeably and become less cloudy). Be sure it boils for 1 minute 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.
    2.
    Heat the oven to 350 degrees F. Sift together the flour, baking powder, and salt. Grease two 9x1-1/2-inch cake pans and line the bottom of each with a round of kitchen parchment. Lightly flour the sides and bottom of each pan.
    3.
    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.
    4.
    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 minutes. Cool the cake layers in the pans for 10 minutes 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.
    5.
    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.
    6.
    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 minutes.
    7.
    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 minutes. 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.
    8.
    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.
    Add Your Review
    Related Recipe
    Red Velvet Cupcakes
    Red Velvet Cupcakes

    With its bright red color, Red Velvet Cake always invokes a reaction. For more fun, turn this chocolate cake recipe into cupcakes by baking the batter in muffin cups. Frost them with chocolate or vanilla icing, or some of each.

     Articles
    Chicken with Honey-Orange Sauce: Dinner for $10
    ... with Honey-Orange Sauce. There are the titular ingredients, of course (honey and orange -- it's citrus season..., this recipe yields 4 servings at just $2.16 per serving! Make this Chicken with Honey-Orange Sauce! Create your own... read more...
    Beautiful Blood Oranges for Salads, Desserts and More
    ... Cake with Blood Orange Sauce that also includes a hint of espresso. Named for the rich red streaks...There's no other citrus quite as stunning as a blood orange. Some are sweet and other varieties... into season. Try it in a salad of Asparagus with Blood Oranges and Shallots or in this Flourless Chocolate... read more...
    7 Super-Easy Cake Mix Christmas Cookies: Best of the Blogs
    ... can turn out in a snap. The secret? Boxed cake mix. If you haven't tried your hand at easy cake mix...&M Cake Mix Cookies Red and green M&Ms minis are all you need to add to chocolate fudge cake mix... for these decadent-tasting (but so easy) holiday nibbles, courtesy of The Frugal Girls. Easy Cake Truffles Also from... read more...
    how tos
    Food Blogs We Love
    see more blogs

    shop our favorite products