Publisher Photo
Publisher Photo
I slightly simplified my mother-in-law's orange cake recipe to come up with this tall, beautiful version. Orange juice and lemon curd give it a delightful tang. It's delicious with a scoop of vanilla ice cream. —Barbara Lento, Houston, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 4 large eggs, separated
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 cups sugar, divided
  • 3/4 cup orange juice
  • FILLINGS:
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon orange extract
  • 2 jars (10 ounces each) lemon curd
  • 1/4 cup chopped candied orange peel

Directions

Place egg whites in a small bowl; let stand at room temperature 30 minutes.
Meanwhile, preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. Sift flour and baking powder together twice.
In another large bowl, beat egg yolks until slightly thickened. Gradually add 1-1/4 cups sugar, beating on high speed until thick and lemon-colored. Beat in orange juice. Fold in flour mixture.
With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
Gently transfer batter to prepared pans. Bake 25-30 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a large bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Using a long serrated knife, cut each cake horizontally in half.
Place one cake layer on a serving plate; spread with one jar lemon curd. Top with another cake layer; spread with 1 cup whipped cream. Top with another cake layer; spread with remaining lemon curd. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream. Sprinkle with candied orange. Refrigerate at least 1 hour before serving. Yield: 12 servings.
Originally published as Layered Citrus Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p86

  • 4 large eggs, separated
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 cups sugar, divided
  • 3/4 cup orange juice
  • FILLINGS:
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon orange extract
  • 2 jars (10 ounces each) lemon curd
  • 1/4 cup chopped candied orange peel
  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
  2. Meanwhile, preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. Sift flour and baking powder together twice.
  3. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1-1/4 cups sugar, beating on high speed until thick and lemon-colored. Beat in orange juice. Fold in flour mixture.
  4. With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
  5. Gently transfer batter to prepared pans. Bake 25-30 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  6. In a large bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Using a long serrated knife, cut each cake horizontally in half.
  7. Place one cake layer on a serving plate; spread with one jar lemon curd. Top with another cake layer; spread with 1 cup whipped cream. Top with another cake layer; spread with remaining lemon curd. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream. Sprinkle with candied orange. Refrigerate at least 1 hour before serving. Yield: 12 servings.
Originally published as Layered Citrus Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p86

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