Categories: Cakes
Ingredients
- 2 cups Cake Flour (aerated then spooned into measuring cup)
- 1 1/2 cups Granulated Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1/3 cup Vegetable or Canola Oil
- 4 tablespoons Unsalted Butter
- 2 Eggs
- 3 Egg Yolks
- 1/3 cup Orange Juice
- 1 tablespoon Orange Zest
- 3 tablespoons Buttermilk plus 2 tablespoons
- 1/2 cup Heavy Cream (whipped to soft peak)
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- For the Filling:
- 1/2 cup Sugar
- 1 tablespoon Cornstarch
- 3 tablespoons Orange Juice
- 2 tablespoons Water
- 3 Egg Yolks (beaten)
- 8 tablespoons Unsalted Butter
- 1 teaspoon Orange Zest
- 1/4 teaspoon Salt
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- For the Frosting:
- 1 cup Butter (softened)
- 4 cups Confectioners Sugar
- 1 teaspoon Orange Zest
- 1 teaspoon Orange Extract
- 1/2 teaspoon Salt
Directions
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Preheat oven to 350 degrees. Have ALL ingredients at ROOM temperature.
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Mix dry ingredients in bowl of standing mixer fitted with paddle. Mix on low for 30 seconds to combine.
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Stir in oil and softened butter. Mix until combined.
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Whisk wet ingredients (eggs, egg yolks, orange juice, orange zest, and 3 tablespoons buttermilk) together in a bowl before adding to mixer.
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Pour wet ingredients in, and mix on medium speed until the ingredients are combined thoroughly, about 2 minutes.
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Add the remaining milk, and mix just until combined.
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Gently fold in whipped heavy cream.
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Divide batter into 2 prepared (sprayed & floured) 9" cake pans.
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Bake in center of oven for 25 to 30 minutes or until cake springs back in center when touched or toothpick comes out clean.
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Let cakes cool for 10 minutes, then turn out onto baking racks. Let cool completely before filling and frosting.
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FILLING: In a small saucepan, combine sugar and cornstarch.
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Stir in orange juice and water until smooth. Bring to a boil, and cook and stir for 1 minute or until thickened.
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Remove from heat.
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Temper the hot mixture into the egg yolks. Return the mixture to the small saucepan. Bring to a boil and cook for 1 minute longer.
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Off the heat, stir in the orange zest, butter and salt.
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Transfer to bowl or storage container, then cool to room temp without stirring.
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Chill in fridge for 1 hour.
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FROSTING: Beat butter until light and fluffy.
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Add remaining ingredients and beat until smooth.
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ASSEMBLY: Cut each cake horizontally with dental floss into two layers.
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Place bottom layer on serving plate and spread with 1/3 cup filling.
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Repeat with remaining cake layers and filling, finishing with a cake layer.
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Frost top and sides of cake.
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Store in fridge if not serving within an hour. Remove from fridge 30 minutes prior to serving.