Triple-layer white cake recipe with orange curd filling.
My father has always been the baker in the family.
This triple-layer white cake with an orange curd filling is one of his favorite recipes (fromBon Appetit).
Elise Bauer
It’s a little dense, but really good.
Triple-Layer White Cake With Orange Curd Filling
Recipe fromBon Appetitmagazine.
Let sit for 15 minutes.
Elise Bauer
Remove from heat and stir in the gelatin mixture.
Whisk the mixture until the gelatin dissolves.
Preheat oven to 350F.
Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
Sift the flour, 1 1/4 cups sugar, baking powder, and salt into medium bowl.
Whisk the oil and egg yolks in large bowl until well blended.
Whisk in the sour cream, then the milk, orange peel, and vanilla.
Whisk in the dry ingredients in 3 additions.
Gradually add remaining 2/3 cup sugar, while beating on hight speed until you have stiff peaks.
Gently fold the egg whites into the batter in 4 additions.
(Do not overmix!)
Divide batter among prepared pans.
Cool cakes in pans 5 minutes.
Cut around pan sides.
Turn cakes out onto racks and cool completely.
Place one cake layer,flat side up,on 8-inch tart pan bottom or platter.
Spread 1 cup of the orange curd over the cake.
Top with the second cake layer, flat side down.
Spread 1 cup of the curd over the layer.
Top with the third cake layer, flat side down.
Cover and refrigerate the assembled cake.
Using electric mixer, beat cream cheese and butter in medium bowl until smooth.
Beat in powdered sugar, then 3/4 cup orange curd.
Spread frosting over cake.
(Can be made a day ahead.
Cover with cake dome; refrigerate.)
