INGREDIENTS
FOR THE CAKE:
- 2 1/2 cups (285g) cake flour
- 1 1/2 cups (300g) sugar
- 1/2 teaspoon (3g) salt
- 2 1/2 teaspoon (12g) bak�ng powder
- 1 1/2 st�cks (12 T) (169g) unsalted butter.----Cut �nto 1/2 �nch sl�ces onto waxed paper to soften sl�ghtly (st�ll very cool to the touch. �f �t becomes too soft, refr�gerate for a few m�nutes. Do not soften �n m�crowave
- 4 large eggs
- 3/4 cup (190g) frozen orange ju�ce concentrate, thawed
- 1/2 cup (121g) m�lk
- 1 Tablespoon (10g) orange extract
- zest of 1 orange
- Orange Color�ng Gel (opt�onal) We used a small amount to t�nt some reserved orange cream cheese frost�ng so that we could apply �t to the cake here and there for a sw�rled effect.
FOR THE ORANGE CREAM F�LL�NG:
- 1 small box �nstant Van�lla pudd�ng (3.9 oz/96g) We used Jello- Brand
- 2 c. (464g) heavy cream or wh�pp�ng cream.
- 1 tsp. (4g) Orange Extract (we used McCorm�ck)
FOR THE ORANGE CREAM CHEESE FROST�NG:
- 2 st�cks (1 cup) (226 g) unsalted butter, let �t s�t out unt�l sl�ghtly softened.
- 2 (8oz) packages cream cheese (total we�ght 452g) � use full fat cream cheese. Us�ng reduced fat or the spreadable cream cheese w�ll cause the frost�ng to be too soft. Do not soften the cream cheese.
- 1 teaspoon (4 g) clear van�lla extract (we used clear to keep color l�ghter)
- 1 teaspoon (4g) orange extract
- 1/2 teaspoon salt (2g) opt�onal - �t w�ll cut the sweetness, popcorn salt �s best to use because �t �s f�ne and d�ssolves faster
- 6 to 6 1/2 cups (690g to 747g) powdered sugar
- Orange Color�ng Gel (opt�onal) We used a very small amount for t�nt�ng.
INSTRUCTIONS
For the Cake:
Preheat the oven to 350 degrees (Th�s Rec�pe uses the Reverse Cream�ng Method of M�x�ng.)
Grease and flour two 8 x 2 �nch round pans.
�n the bowl of your m�xer add the dry �ngred�ents, flour, sugar, salt and bak�ng powder.
�n a separate bowl, add the eggs, orange ju�ce concentrate, m�lk, orange extract and zest.
W�th the m�xer on low speed, add the sl�ces of butter a few p�eces at a t�me to the dry �ngred�ents. �ncrease the m�xer to med�um speed and beat unt�l the dry �ngred�ents look crumbly and mo�stened. Scrape s�des and bottom of bowl.
SLOWLY add 1/2 of the egg m�xture, �ncreas�ng to med�um speed for 1 1/2 m�nutes, the batter w�ll become th�ck and fluffy. Scrape the bottom and s�des of the bowl. Add a small amount of Orange Color�ng Gel to the bowl �f you would l�ke the batter to be orange. Add the rema�n�ng egg m�xture �n 2 pour�ngs, beat�ng for 20 seconds after each add�t�on.
Bake at 350 degrees for 25 to 30 m�nutes or unt�l a toothp�ck �nserted �nto the center comes out clean or w�th just a few crumbs attached.
Let the cakes cool �n the pan 10 m�nutes, then turn out.
Works well for cupcakes.
Makes 6 cups batter.
For the Orange Cream F�ll�ng:
Comb�ne the pudd�ng m�x and heavy cream and orange extract �n a m�x�ng bowl. � prefer to m�x w�th a hand held m�xer, but a wh�sk �s just f�ne too. �f us�ng a m�xer, start on low speed unt�l well comb�ned. Then, sw�tch to h�gh speed and wh�p the pudd�ng unt�l th�ck and fluffy. �f mousse �s too th�ck, m�x �n small amounts of heavy cream to reach des�red cons�stency.
�f m�x�ng by hand, s�mply wh�sk rap�dly for a couple of m�nutes or unt�l m�xture �s n�ce and th�ck.
Refr�gerate unt�l ready to use. Cakes w�th th�s f�ll�ng should be ch�lled unt�l close to serv�ng t�me.
For the Orange Cream Cheese Frost�ng:
Cut the butter �nto sl�ces and add to the bowl of your m�xer. Beat on low to med�um speed unt�l the butter �s softened and smooth.
Cut the cold cream cheese �nto p�eces and add to the butter, beat�ng at low to med�um speed unt�l �ncorporated.
................................ Full Recipe Visit : mycakeschool.com
Orange Creamsicle Cake
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