Orange Layer Cake Recipes

OLD-FASHIONED ORANGE LAYER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Add flour to the creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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., In a large bowl, beat butter until light and fluffy. Add the confectioners' sugar, orange juice and zest; beat until smooth. Spread glaze between layers and over the top and sides of cake.

SUNNY ORANGE LAYER CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest. Combine the flour, gelatin, baking powder and salt; add to creamed mixture alternately with orange juice and milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat cream cheese and butter until light and fluffy. Beat in the confectioners' sugar, gelatin powder and vanilla until blended. , Place one cake layer on a serving plate; spread with frosting. Top with remaining cake layer; frost top and sides of cake. Store in the refrigerator.

MARY BERRY'S ORANGE LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
• Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
• To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
• Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

OLD-FASHIONED ORANGE LAYER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Add flour to the creamed mixture alternately with milk, beating well after each addition.
• Pour into 2 greased and floured 9"-inch round baking pans. Bake at 350 for 25-30 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before moving from pans to wire racks to cool completely.
• In a large bowl, beat butter until light and fluffy. Add the confectioners' sugar, orange juice and peel; beat until smooth. Spread glaze between layers and over the top and sides of cake.
• Note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoon baking powder and 1/2 teaspoon salt in a measuring cup. Add all purpose flour to measure 1 cup.

ORANGE LAYER CAKE

Steps:

• For Cake: Preheat oven to 375°F Grease and flour 2 8-inch round cake pans. Cream butter and sugar. Add orange peel. Sift together the flour, baking powder, baking soda and salt. Combine the water and orange juice. Add to creamed mixture, alternating with dry ingredients, beating well after each addition. Beat egg whites to stiff peaks. Fold into batter. Pour into prepared cake pans. Bake for 25-30 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool for 5 minutes on racks. Remove cakes from pans and cool completely. When cool, spread with filling and frosting.
• For Filling: In medium saucepan, combine sugar, cornstarch, orange rind and salt. Gradually blend in orange juice, water and egg yolks. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat; stir in butter until melted. Cool before spreading between cake layers.
• For Frosting: Cream the butter. Add the confectioner's sugar, orange rind, salt and 4 tablespoons of juice. Beat until spreading consistency, adding more juice if needed. Spread on sides and top of cake.