No ImageTriple-Layer White Cake with Orange Curd Filling

Did you make it? Rate it!

  1. 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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  2. 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

  3. 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!

  4. 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.

  5. Kimberly

    I tried this recipe over the weekend because of the delicious picture. It turned out pretty well..but I fear I did something wrong because the orange curd was a little watery and kept leeking out of the cake…consquently only a very thin layer of curd was left inside..haha.

    The cake, however, was very good, and the frosting delicious…I just wish that we had more curd inside for that wonderful orange flavor..however, we do have some curd leftover in a bowl still..so I guess we’ll just slop it over a slice whenever we eat some :)

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