Triple-layer white cake recipe with orange curd filling. Over-the-top delicious.
- 1/4 cup fresh lemon juice
- 2 teaspoons unflavored gelatin
- 1 1/2 cups sugar
- 1 cup orange juice
- 9 large egg yolks
- 3 tablespoons orange zest
- 2 teaspoons lemon zest
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Cake: Dry ingredients
- 2 3/4 cups cake flour
- 1 1/4 cups granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
Cake: Wet ingredients
- 3/4 cup vegetable oil
- 4 large egg yolks
- 6 tablespoons sour cream
- 1/2 cup plus 1 tablespoon whole milk
- 2 teaspoons grated orange peel
- 1 1/2 teaspoons vanilla extract
Cake: Egg white ingredients
- 6 large egg whites (see note on separating eggs, start with room temperature egg whites)
- Pinch salt
- 2/3 cup granulated sugar
- 10 ounces cream cheese, room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1 2/3 cups powdered sugar
1 Put the lemon juice in a small bowl and sprinkle gelatin over it. Let sit for 15 minutes.
2 Whisk together the sugar, orange juice, egg yolks, orange zest and lemon zest in a thick-bottomed saucepan. Add the butter and whisk over medium heat until the mixture thickens and bubbles start to appear at the edge of the pan, about 9 minutes. Remove from heat and stir in the gelatin mixture. Whisk the mixture until the gelatin dissolves. Transfer the curd mixture to a bowl, wrap with plastic wrap directly onto the surface of the curd (so that no air touches it) and refrigerate overnight.
1 Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift the flour, 1 1/4 cups sugar, baking powder, and salt into medium bowl.
2 Whisk the oil and egg yolks in large bowl until well blended. Whisk in the sour cream, then the milk, orange peel, and vanilla. Whisk in the dry ingredients in 3 additions.
3 Using electric mixer, beat egg whites with a pinch of salt in another large bowl until soft peaks form. Gradually add remaining 2/3 cup sugar, while beating on hight speed until you have stiff peaks.
4 Gently fold the egg whites into the batter in 4 additions. (Do not overmix!)
5 Divide batter among prepared pans. Bake cakes until the center is just golden, a tester inserted into the center comes out clean, and the cake pulls away very slightly from pan, about 20 minutes. Cool cakes in pans 5 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely.
6 Place one cake layer, flat side up, on 8-inch tart pan bottom or platter. Spread 1 cup of the orange curd over the cake. Top with the second cake layer, flat side down. Spread 1 cup of the curd over the layer. Top with the third cake layer, flat side down. Cover and refrigerate the assembled cake.
1 Using electric mixer, beat cream cheese and butter in medium bowl until smooth. Beat in powdered sugar, then 3/4 cup orange curd.
2 Spread frosting over cake. (Can be made a day ahead. Cover with cake dome; refrigerate.)