Recipe for three-layer white cake with orange curd filling. Super delicious.
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My father was always the baker in the family. (Mom claims she baked a lot of cakes for us growing up, but since it’s been more than 20 years since we all left the house, none of us remember and we just have to take her word for it. )
This three-layer white cake with orange curd filling is one of his favorite recipes (from Bon Appétit). It’s a little dense, but really good. You’ll need to make the orange curd a day in advance, so factor that into your planning if you try it.
Three-layer white cake with orange curd filling
ingredients
- orange curd
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1/4 cup fresh lemon juice
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2 teaspoons unflavored gelatin
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1 1/2 cups sugar
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1 cup orange juice
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9 large egg yolks
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3 tablespoons of orange zest
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2 teaspoons lemon zest
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3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
- Cake: Dry ingredients
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2 3/4 cups cake flour
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1 1/4 cups granulated sugar
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3/4 teaspoon baking powder
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1/2 teaspoon salt
- Cake: Wet ingredients
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3/4 cup vegetable oil
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4 large egg yolks
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6 tablespoons sour cream
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1/2 cup plus 1 tablespoon whole milk
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2 teaspoons grated orange zest
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1 1/2 teaspoons vanilla extract
- Cake: protein ingredients
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6 large egg whites (see note on separating eggs, start with room temperature egg whites)
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pinch of salt
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2/3 cup granulated sugar
- Frosting ingredients
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10 ounces cream cheese, room temperature
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10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
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1 2/3 cups powdered sugar
special equipment
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3
9 x 1 1/2 inch cake pans
method
orange curd
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Pour the lemon juice into a small bowl and sprinkle over the gelatin. Leave to rest for 15 minutes.
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In a heavy-bottomed saucepan, whisk together the sugar, orange juice, egg yolks, orange zest, and lemon zest. Add the butter and beat over medium-high heat until mixture thickens and bubbles appear around edge of pan, about 9 minutes. Remove from the heat and stir in the gelatin mixture. Stir the mixture until the gelatin dissolves. Transfer the curd mixture to a bowl, wrap with plastic wrap directly on the surface of the curd (so no air comes in contact with it), and refrigerate overnight.
cake
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Preheat oven to 350°F. Butter and flour three cake pans, 9 inch diameter by 1 1/2 inch high sides. Sift flour, 1 1/4 cups sugar, baking powder, and salt into a medium bowl.
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Whisk together the oil and egg yolks in a large bowl until well combined. Stir in the sour cream, then the milk, orange zest and vanilla. Stir in the dry ingredients in 3 additions.
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Using an electric mixer, in another large bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 2/3 cups sugar while beating on high speed until stiff peaks.
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Carefully fold the egg white into the batter in 4 portions. (Don’t overmix!)
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Divide the batter among the prepared pans. Bake cake until center is just golden, a tester inserted in center comes out clean and cake comes out very easily from pan, about 20 minutes. Cool cakes in pans 5 minutes. Cut around the sides of the pan. Turn cake out onto wire racks and let cool completely.
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put on a layer of cake, flat side up, on 8 inch tart pan base or platter. Spread 1 cup of orange curd on the cake. Top with the second cake layer, flat side down. Spread 1 cup cottage cheese on the layer. Top with the third layer of cake, flat side down. Cover and refrigerate the assembled cake.
glaze
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Using an electric mixer, beat the cream cheese and butter in a medium bowl until smooth. Stir in powdered sugar, then 3/4 cup orange curd.
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Spread the glaze on the cake. (Can be made a day in advance. Cover with cake topper; refrigerate.)
Recipe from Bon Appétit magazine.
