No ImageTriple-Layer White Cake with Orange Curd Filling

Did you make it? Rate it!

  1. David Gall

    This cake tasted and I’ll make it again when I really appreciate my guests and want to do something special – because it is a lot of work. However, my curd was very opaque and not semi-transparent and not very orange as the picture showed. It was also very thick and I had to hand mix it before using. Also, my cake shrunk at least 1/2 – 3/4 inches from the side of the pan. Any thoughts on this. Whenever I bake a whipped egg whites cake, it does this (never this bad though). Thanks

    xxxxxyyyyy

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  2. Patsy

    I really want to make the orange curd, but have a question, please: the first step says “put lemon juice in a small bowl and sprinkle gelatin over it. Let it sit for 10 minutes”. However, after cooking the curd, it says ” remove from heat and stir in the gelatin mixture”. Since recipe only calls for 2 tsp. unflavored gelatin, how much of it do I sprinkle over the lemon juice? How much do I stir into the cooked curd?

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  3. Barb Sanders

    Not a cake for the novice cake baker. However I have just pulled mine from the oven so I can say I actually did it! The curd will keep a week in the frig with plastic wrap covering the top. That’s when I started the cake but company arrived and baked another one instead. Today I pulled the curd out and it tasted wonderful. That alone inspired me to give it a try. This is a cake made with LOVE.

    xxxxxyyyyy

  4. Julie Rember

    I made this cake last night for a Spring Equinox party and it was delicious! I live at 6,500 feet and my high-altitude conversions worked great. I increased the cake flour to 3 cups, decreased the first sugar measurement to 1 cup, and decreased the baking powder to 1/2 teaspoon. It needed 25 minutes baking time — next time I might increase the oven temperature a bit. I also used a whipped cream frosting instead of the cream cheese frosting. I folded some orange curd and zest into the whipped cream (had to let the curd sit out for a bit because it was very firm). It was light and delicious, perfect for spring. Not a single bit was left over! Thanks for a wonderful recipe and a fantastic site, Elise!

  5. Amy

    I needed a white cake recipe for cupcakes, so I gave this one a go (leaving out the orange peel). They turned out ok. They flavor is good, but the cupcakes don’t have a “pretty dome”… they are rather flat. We’ll cover them with frosting, so it’s not a problem, but I’m a little sad that they collapsed after I took them out of the oven.

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