#Orange #Creamsicle #Cake

Orange Creamsicle Cake

INGREDIENTS
For the vanilla cake layer:

• 2 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup butter, softened at room temperature
• 1 1/2 cups sugar
• 1 cup buttermilk

For the orange curd:

• 6 large egg yolks
• 3/4 cup sugar
• Zest of 1 navel orange
• 1/4 cup fresh squeezed orange juice
• 1/2 teaspoon salt
• 1/2 cup butter, cubed and chilled in the fridge

For the creamsicle layer:

• 2 cups cream cheese, softened at room temperature
• 1 (14-ounce) can sweetened condensed milk
• Zest and juice of 1 navel orange
• 2 teaspoons vanilla extract

To assemble:

• 1 cup whipped cream
• Candied orange zest
  

INSTRUCTIONS

• Make the vanilla cake: Preheat the oven to 350 degrees. Line a 9-inch cake pan with baking spray and parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, whisk together eggs and vanilla.
• In a large bowl, cream butter and sugar. Add egg mixture. Alternate adding in the flour mixture and the buttermilk until completely combined. Pour batter into the prepared pan, and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Set aside to cool.
• Make the curd: In a medium saucepan, combine yolks, sugar, zest and juice . Cook over medium-high heat, stirring constantly, until thickened, approximately 7 to 8 minutes. Remove from heat. Stir in butter and salt and transfer to a heat-proof bowl. Refrigerate up to 2 hours to chill completely. Once cooled, poke holes in the cooled cake and pour into cake pan. Set in the fridge to cool.
• Make the creamsicle: In a large bowl, beat cream cheese until smooth. Stir in sweetened condensed milk, orange zest, juice, and vanilla. Remove one-third of the mixture and pour into prepared pan with curd. Place in the freezer until set, approximately 3 hours. Add orange juice and zest to remaining batter and pour over vanilla layer. Return to freezer and allow to set for up to 3 hours.
• Assemble the cake: Using a piping bag fitted with a star tip, top the creamsicle layer with several dollops of whipped cream. Top with orange zest and serve. Cake will keep up 5 days covered in the fridge.

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