Orange Grove Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 28
- Serves:
-
15
ingredients
-
CAKE
- 1 cup butter, softened
- 1 3⁄4 cups sugar
- 4 eggs
- 1⁄3 cup orange juice
- 2 teaspoons grated orange peel
- 3 cups cake flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup 2% low-fat milk
-
FILLING
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons cornstarch
- 2⁄3 cup orange juice
- 2 tablespoons water
- 3 egg yolks, beaten
- 2 tablespoons lemon juice
- 1 teaspoon grated orange peel
- 1⁄8 teaspoon salt
-
SYRUP
- 1⁄2 cup sugar
- 1⁄3 cup water
- 1⁄4 cup orange juice
- 1 teaspoon orange extract
-
FROSTING
- 1 cup butter, softened
- 4 cups confectioners' sugar
- 3 tablespoons heavy whipping cream
- 1 teaspoon grated orange peel
- 1 teaspoon orange extract
- 1⁄4 teaspoon salt
directions
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
- Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
- Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange peel and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.
- For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.
- For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.
- Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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