Indulging in a slice of Orange Cream Layer Cake is like taking a bite of sunshine. This delightful dessert boasts a light, airy cake infused with the vibrant flavors of orange zest and juice, complemented by a luscious cream filling that melts in your mouth. Topped with a fluffy whipped cream layer and finished with a dusting of powdered sugar, this cake is not only a feast for the taste buds but also a stunning centerpiece for any celebration. Perfect for birthdays, anniversaries, or simply as a special treat, this Orange Cream Layer Cake is sure to impress family and friends alike. Follow this comprehensive guide to create your own citrus-infused masterpiece that’s guaranteed to brighten any occasion!
Full Recipe:
Ingredients
For the Cake:
- 4 large eggs
- A pinch of salt
- 100 grams of sugar
- Zest of 1 orange
- 100 grams of all-purpose flour
- 1 small packet of vanillin (or 1 teaspoon)
- Juice from 1 orange (approximately 50ml)
For the Cream Filling:
- 2 eggs
- 150 grams of sugar
- 3 tablespoons of starch (cornstarch or potato starch)
- 300 grams of milk
- Juice from 1 orange (approximately 50ml)
- 2 tablespoons of butter
For the Whipped Cream:
- 200 grams of cold heavy cream
- 1 tablespoon powdered sugar
For Assembly:
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Cake Batter
- Beat Eggs and Sugar:
In a large mixing bowl, crack open 4 eggs and add a pinch of salt. Beat the mixture well until it becomes frothy and pale yellow. Gradually add 100 grams of sugar, continuing to beat until the mixture is light and fluffy, and the sugar is completely dissolved. This step is crucial as it incorporates air into the batter, ensuring a light and spongy cake. - Add Orange Zest and Vanillin:
Incorporate the zest of 1 orange into the egg mixture. The zest provides a fresh, citrusy flavor that enhances the cake’s taste. Also, add a small packet or a teaspoon of vanillin for an aromatic touch. - Incorporate Flour:
Sift 100 grams of all-purpose flour into the egg mixture to prevent lumps. Gently fold the flour into the mixture using a spatula. Be careful not to overmix, as this can deflate the batter and affect the cake’s texture. - Prepare the Cake Pan:
Grease a 20 cm (8-inch) round cake pan with butter or line it with parchment paper to prevent sticking. Pour the batter into the prepared pan, spreading it evenly. - Bake the Cake:
Preheat your oven to 180°C (356°F). Bake the cake for about 30 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.
Pro Tip: To ensure even baking, place the cake pan in the center of the oven.
Step 2: Prepare the Cream Filling
- Mix Eggs and Sugar:
In a saucepan, combine 2 eggs and 150 grams of sugar. Beat until well mixed and the sugar begins to dissolve. - Add Starch and Liquids:
Stir in 3 tablespoons of starch into the egg mixture, ensuring there are no lumps. Gradually add 300 grams of milk and the juice from 1 orange, stirring continuously to create a smooth mixture. - Cook Until Thickened:
Cook the mixture over medium heat, stirring constantly, until it thickens and becomes smooth and creamy. This process should take about 5-7 minutes. - Add Butter:
Once thickened, remove the saucepan from heat and stir in 2 tablespoons of butter until melted and fully incorporated. The butter adds a rich, smooth texture to the cream filling. - Cool Down:
Allow the cream filling to cool completely before using. For quicker cooling, place it in the refrigerator.
Pro Tip: To prevent a skin from forming on the surface of the cream, place a piece of plastic wrap directly on the surface while it cools.
Step 3: Prepare the Whipped Cream
- Whip the Cream:
In a mixing bowl, beat 200 grams of cold heavy cream with 1 tablespoon of powdered sugar until stiff peaks form. The cream should be cold to whip up properly.
Pro Tip: Chill the mixing bowl and beaters in the freezer for 15 minutes before whipping the cream for better results.
Step 4: Assemble the Cake
- Cut the Cake:
Once the cake has cooled, use a sharp serrated knife to cut it in half horizontally, creating two even layers. - Spread Cream Filling:
Place the bottom layer of the cake on a serving plate and spread the cooled cream filling evenly over it. - Add Whipped Cream:
Spread a layer of whipped cream over the cream filling. This will add a light and fluffy texture to the cake. - Top Layer:
Gently place the top half of the cake over the whipped cream layer and press down lightly to ensure it adheres well. - Refrigerate:
Cover the assembled cake with plastic wrap and place it in the refrigerator for at least 3 hours to set. This resting period helps the flavors meld together and makes the cake easier to slice.
Step 5: Final Touches
- Add Icing Sugar:
Before serving, sprinkle powdered sugar to taste over the top of the cake for a decorative and sweet finish.
Nutritional Information (Per Serving, Approximate)
- Calories: 250-300 kcal
- Protein: 5-7 grams
- Carbohydrates: 35-40 grams
- Fat: 10-15 grams
- Sugar: 15-20 grams
- Fiber: 0-1 gram
Frequently Asked Questions (FAQs)
1. Can I use different citrus fruits in this cake?
Yes! You can substitute orange juice and zest with lemon, lime, or even grapefruit for a different flavor profile. Each fruit will provide a unique twist to the cake.
2. How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are gluten-free as well.
3. How should I store the leftover cake?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This will keep the cake moist and flavorful.
4. Can I freeze this cake?
While it’s best enjoyed fresh, you can freeze the assembled cake without the whipped cream for up to a month. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Tips for Making the Perfect Orange Cream Layer Cake
- Fresh Ingredients:
Use fresh eggs, real butter, and freshly squeezed orange juice for the best flavor and texture in your cake. - Baking Tips:
Make sure your oven is properly preheated and avoid opening the oven door during baking to prevent the cake from collapsing. - Experiment with Fillings:
Feel free to add layers of fruit, such as sliced strawberries or blueberries, between the cream and whipped cream layers for added flavor and decoration. - Presentation:
For an extra touch, you can garnish the top of the cake with orange slices or zest to enhance its visual appeal.
Conclusion
The Orange Cream Layer Cake is a delightful dessert that combines the brightness of citrus with creamy textures, making it a perfect treat for any occasion. Its layers of fluffy cake, rich cream filling, and whipped cream create a harmonious balance that will leave everyone asking for seconds. With straightforward steps and a few tips for success, you can easily create this stunning cake that not only tastes fantastic but also looks impressive on your dessert table. Enjoy this delightful treat and share it with family and friends for a truly memorable experience!