Orange cream layer cake recipe

Orange Cream Layer Cake recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Orange Cream Layer Cake recipe, a heavenly dessert that is sure to impress. This recipe combines the refreshing citrus flavor of oranges with the creamy richness of a classic layer cake. With its moist and fluffy texture, this cake is perfect for any special occasion or simply as a sweet treat. The zesty orange-infused layers are complemented by a luscious cream filling, creating a harmonious balance of flavors. Indulge in this delectable dessert and experience a burst of citrusy goodness in every bite.

Keywords: orange cream, layer cake, citrus flavor, creamy richness, special occasion

Orange cream layer cake recipe details

Orange cream layer cake recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

	For the sponge:
2	eggs
2 tbsp	orange juice
75 g	sugar
1 tsp	vanilla extract
75 g	flour
25 g	corn starch
1 tsp	baking powder
1 tsp	grated orange peel
	For the filling:
250 ml	orange juice
50 g	sugar
30 g	corn starch
2	eggs, separated
5 tbsp	water
	For the topping:
3	orange
1 packet(s)	jelly glaze
250 ml	apple juice
	To garnish:
200 ml	whipped cream

Instructions

Preheat the oven to 200°C.

Whisk the eggs and the orange juice until creamy. Trickle in the sugar and the vanilla extract and go on whiskingl. Combine the flour and the corn starch, sieve on top of the egg mixture and fold in, little by little, together with the orange peel.

Spread the sponge pastry on a lined baking tray (30*40cm) and flatten. Bake in the preheated oven for 10 minutes.

Turn the sponge out on a baking parchment, sprinkled with sugar. Remove the other parchment paper. Allow to cool.

Bring the orange juice with the sugar to a boil. Mix the egg yolks with corn starch and water. Remove the saucepan from the heat and stir in the mixed corn starch. Bring to the boil again, then take from heat. Whisk the egg whites until stiff and immediately stir the beaten egg white into the still hot corn starch mixture. Allow to cool slightly.

Halve the sponge vertically. Transfer one half on a cake plate. Spread the orange cream on top and cover with the second sponge. Press firmly.

Peel the oranges and remove thoroughly the white pith. Cut the oranges transverse in thin slices. Layer the slices on top of the cake. Prepare the jelly glaze with the apple juice, then gently divide on the oranges.

Garnish the edges with whipped cream, then serve.

Preparation time:
ca. 45 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a