Name: Orange Grove Cake
Prep time: 55 min
Cook time: 55 min
Yield: 1
Ingredients: 1 cup butter, softened -; 1-3/4 cups sugar -; 4 large eggs, room temperature -; 1/3 cup orange juice -; 2 teaspoons grated orange zest -; 3 cups cake flour -; 2-1/2 teaspoons baking powder -; 1/2 teaspoon salt -; 2/3 cup 2% milk -; Filling: -; 1/2 cup sugar -; 1 tablespoon plus 2 teaspoons cornstarch -; 2/3 cup orange juice -; 2 tablespoons water -; 3 large egg yolks, beaten -; 2 tablespoons lemon juice -; 1 teaspoon grated orange zest -; 1/8 teaspoon salt -; SYRUP: -; 1/2 cup sugar -; 1/3 cup water -; 1/4 cup orange juice -; 1 teaspoon orange extract -; Frosting: -; 1 cup butter, softened -; 4 cups confectioners' sugar -; 3 tablespoons heavy whipping cream -; 1 teaspoon grated orange zest -; 1 teaspoon orange extract -; 1/4 teaspoon salt -

Recipe information

Cooking:

55 min.

Servings per container:

Source:

More details

Ingredients for - Orange Grove Cake

1. 1 cup butter, softened -

2. 1-3/4 cups sugar -

3. 4 large eggs, room temperature -

4. 1/3 cup orange juice -

5. 2 teaspoons grated orange zest -

6. 3 cups cake flour -

7. 2-1/2 teaspoons baking powder -

8. 1/2 teaspoon salt -

9. 2/3 cup 2% milk -

10. Filling: -

11. 1/2 cup sugar -

12. 1 tablespoon plus 2 teaspoons cornstarch -

13. 2/3 cup orange juice -

14. 2 tablespoons water -

15. 3 large egg yolks, beaten -

16. 2 tablespoons lemon juice -

17. 1 teaspoon grated orange zest -

18. 1/8 teaspoon salt -

19. SYRUP: -

20. 1/2 cup sugar -

21. 1/3 cup water -

22. 1/4 cup orange juice -

23. 1 teaspoon orange extract -

24. Frosting: -

25. 1 cup butter, softened -

26. 4 cups confectioners' sugar -

27. 3 tablespoons heavy whipping cream -

28. 1 teaspoon grated orange zest -

29. 1 teaspoon orange extract -

30. 1/4 teaspoon salt -

How to cook deliciously - Orange Grove Cake

1. Stage

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

2. Stage

Transfer to 2 greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.

4. Stage

Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange zest and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.

5. Stage

For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.

6. Stage

For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.

7. Stage

Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.