Orange Layer Cake with Cream Cheese Frosting Recipe
This orange layer cake is a light, tender dream of a cake. The batter is flavoured with fresh orange zest and juice and risen to a perfect, delicate crumb, offset by a beautifully smooth and creamy white chocolate cream cheese frosting.
Servings: 12 slices
Equipment
- 2 Round loose-bottomed 20cm (8") nonstick cake tins
Ingredients
For the sponges
- 340 g white caster sugar superfine sugar
- 340 g butter softened
- 4 medium free range eggs beaten
- 340 g self-raising white flour (self rising flour) self rising flour
- 1 tsp baking powder
- 2 large unwaxed oranges
For the cream cheese frosting
- 500 g icing sugar (powdered sugar)
- 200 g salted butter softened
- 165 g full fat cream cheese chilled
- 1 large unwaxed orange
- 100 g white chocolate melted
Instructions
Make the sponges
- Preheat the oven to 180C (160C fan, 350F). Grease two 20cm loose-bottomed cake tins and line the bases with baking paper.
- Beat the sugar and butter (or margarine) in a large bowl until pale and fluffy.
- Add the eggs one by one, beating between each addition.
- Sieve the flour into the bowl. Gently fold through.
- Add the zest of 2 oranges and the juice of 1 orange. Gently fold through until evenly distributed through the batter.
- Spoon the batter into the prepared tins and level off.
- Bake for 30-35 minutes until the cake has gently risen and turned golden brown. It should feel firm at the centre and you can check it is cooked through by pushing a skewer into the centre of the cakes. It should come out clean.
- Transfer to a wire rack and allow to cool completely
Make the cream cheese frosting
- Melt the white chocolate in a small heatproof bowl in the microwave in 15 second bursts. Set aside to cool.
- Sift the icing sugar into a large bowl and add the softened butter, cream cheese and 1 tbsp of orange juice.
- Whisk until well combined.
- Add the white chocolate and continue to beat until light and creamy.
Assemble your orange layer cake
- Place the first sponge on a board.
- Cover with about 1/3 of the frosting.
- Place the other sponge on top and use the remaining frosting to cover the top and sides of the cake.
- Grate the orange zest all over the cake.
- Chill for 30 minutes before slicing and serving.
Nutrition
Calories: 826kcal | Carbohydrates: 100g | Protein: 7g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 363mg | Potassium: 162mg | Fiber: 1g | Sugar: 78g | Vitamin A: 1465IU | Vitamin C: 17mg | Calcium: 67mg | Iron: 1mg
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