A dream come true is this Orange Cream Layer Cake for its moist texture and over the top delicious orange cream icing!
Ingredients
CAKE
- 3 cups all-purpose flour
- 1½ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- ¾ cup (1½ sticks) butter, softened
- 1 cup sugar
- 1 cup Amoretti® Blue Agave Nectar Light
- 6 egg whites, room temperature
- ½ vanilla bean, halved lengthwise
- 1 cup buttermilk
VANILLA CRÉME FILLING
- 3 egg yolks
- 2½ cups milk
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- ½ vanilla bean, halved lengthwise
ORANGE CREAM ICING
Directions
CAKE
- Preheat oven to 350°F. Spray two 9" x 2" round cake pans with nonstick spray, line bottoms of pans with parchment paper, and spray parchment paper.
- In medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter, sugar and agave nectar until light and fluffy.
- Add egg whites and vanilla seeds (scraped from the vanilla bean) and beat on medium-high for 3 minutes.
- Reduce speed to low and alternately add flour mixture and buttermilk, mix just until combined.
- Divide batter between the prepared pans.
- Bake for 30-35 minutes, until a wooden toothpick inserted near center comes out clean.
- Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on wire racks.
VANILLA CRÉME FILLING
- In medium bowl, whisk egg yolks. Gradually whisk in milk until blended.
- Combine sugar, cornstarch, and salt in a saucepan. Slowly whisk in a small amount of milk mixture to form a smooth paste. Gradually add the remaining milk mixture and the vanilla bean and whisk until blended.
- Heat over medium-low, stirring constantly, until mixture thickens and comes to a boil.
- Boil for one minute, then remove from heat and discard the vanilla bean.
- Cool quickly by setting the saucepan in an ice bath, gently stirring the crème occasionally to hasten cooling.
- Press a piece of plastic wrap directly onto surface of the crème and refrigerate until thoroughly chilled.
ORANGE CREAM ICING
- Put Orange Cream Icing in a microwave safe bowl. Microwave at 10 second intervals, stirring in milk a tablespoon at a time until it reaches the desired consistency.
ASSEMBLY
- Place one cake layer, upside down, on a cake stand.
- Apply Vanilla Crème Filling to the cake layer, leaving a ½" border.
- Carefully place the second layer, right side up, on the Vanilla Crème Filling, pushing down gently to ensure that the filling doesn’t squirt out from between the layers.
- Using an offset spatula, apply a crumb coat of icing to the sides of the cake, moving the spatula in the only one direction so that any loose crumbs are not brought to the surface.
- Place the crumb-coated cake in the refrigerator for at least thirty minutes before applying the final icing layer.
- Finish applying the remainder of the icing to the cake, covering the sides first, then to the top, and smooth to an even thickness with an offset spatula.
- Allow at least 30 minutes for the icing to set, then slice and serve.
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