David's Orange Cream Cake
 

David's Orange Cream Cake

Cake ingredients:
1 cup butter
1 1/2 cups sugar
3 eggs
1/3 cup frozen orange juice concentrate, plus
enough milk to make 3/4 cup liquid total.
1 1/2 teaspoons vanilla extract
3/4 teaspoon orange extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
orange food coloring

Filling ingredients:
1 cup milk
1/4 cup water
1/2 cup sugar
1 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons frozen orange juice concentrate
2 1/2 tablespoons cornstarch
orange food coloring

Icing ingredients:
1 pint whipping cream
6 tablespoons sugar
1 teaspoon vanilla
4-5 tablespoons orange juice concentrate
orange food coloring

To make the cake:.
Preheat oven to 325. Mix together flour, baking powder, and salt; set
aside. Cream butter and sugar until light and fluffy. Beat in eggs one at
a time. Add vanilla and orange extract. Blend in 1/3 of the flour mixture
then half of the orange juice/milk mixture. Blend in half of the remaining
flour mixture, then the rest of the orange juice/milk mixture, and then
finally the remaining flour mixture. Mix at medium speed until ingredients
are thoroughly blended (about 1 or 2 minutes). Tint cake batter orange.
Pour batter into two 8" round prepared cake pans. Bake for 35 to 40
minutes, or until a toothpick comes out clean when inserted in the center
of the cake layer. Cool 15 minutes before turning out on to cooling racks.

To make the filling:.
Combine sugar and cornstarch in a small sauce pan. Add remaining filling
ingredients and mix well. Cook over medium heat stirring continuously
until mixture comes to a boil. Boil for 1 minute. Pour filling into a
container and chill in the refrigerator.

To make the icing:.
Whip cream to soft peaks. Gradually whip in sugar. Mix in vanilla. Mix in
orange juice concentrate to taste. Add orange food coloring.

To assemble the cake:.
Split the two cake layers in half so you have four layers. Lay the first
layer on a plate. Pipe a small border of the whipped cream on the layer at
the edge. Fill the center of the cake layer with 1/3 of the orange
filling. Repeat with the remaining layers. Starting at the bottom you
should have cake, filling, cake, filling, cake, filling, cake. Ice the
outside of the cake with the remaining orange flavor whipped cream. Chill
cake in the refrigerator for several hours before serving.

Note:
I usually color the cake batter a medium orange, the filling a dark
orange, and the whipped cream a pale orange.


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