Orange Curd White Cake
Maggie May Schill
3 ccake flour
2 Tbspbaking powder
2 1/2 csugar
1 1/2 c(3 sticks) unsalted butter, room temperature
8 largeegg whites
1/4 corange juice, fesh
2 Tbsporange zest, fresh
2 Tbsppure vanilla extract
FOR ORANGE CURD
6 largeegg yolks
1/2 c(1 stick)unsalted butter, cold divided into 8 slices
1 Tbsppure vanilla extract
1/2 corange juice, fresh
2 Tbsporange zest
FOR GANACHE TOPPING
2 cbitter sweet chocolate chips
2 cheavy cream
1 1/2 Tbsppure vanilla extract
1 Tbspunsalted butter
How to Make Orange Curd White Cake
- Preheat oven to 350'F
Grease and line with parchment circles two 9inch round cake pans. Be sure to grease parchment as well once it is laid in pans.
- For curd:
In a small sauce pan combine egg yolks, sugar, orange zest, and orange juice. Heat over medium heat for 5-7 minutes, be sure to stir mixture almost continuously. Once mixture becomes thick enough that it sticks to your spoon almost like a syrup remove from heat and stir in one tablespoon of butter at a time until all 4 tablespoons are complete dissolved.
Cover with plastic wrap and refrigerate for 2 hours at least. You can store it for 2 days at the most.
Side note: if you lay the plastic wrap directly against the curd while it sets you won't get that weird skin curds and pudding always get while they set typically. It'll make it easier to mix and spread on your cake later.
- In another large mixing bowl cream butter, 2 cups of you sugar and orange zest together until completely creamy.
- In another large mixing bowl whisk egg whites vigorously, gradually add 1/2 cup of sugar as you whisk. Bring egg whites up to soft peaks. Be sure to not over whip or whites will separate.
- Add flour to creamed butter mixture in thirds, adding cream mixture to batter in between adding your flour.
In all you will interchange adding three batches of flour and two batches of the cream. Completely incorporate, but do not over mix.
- Gradually fold egg whites into batter until completely incorporated.
- Pour out into greased lined cake pans and bake for 30-35 minutes, or until just golden on top.
- Cool cakes on wire wrack for 1 hour and turn out of pans to completely cool.
- For Ganache:
1- Scald heavy cream with vanilla extract in a heavy bottomed sauce pan.
2- In a medium mixing bowl, add chocolate and butter.
3- Pour scalded cream over chocolate and stir until smooth. Set aside.
1- Once cakes are completely cooled, level any doming off with a serrated knife or cake leveler.
Divide each cake into two layers with a large serrated knife or cake leveler.
- Place first layer of cake on a cake dish. Spread some of the orange curd on that layer, then top with the next layer. Repeat this process until you have stacked all four layers. Omit adding any curd to the very top of the cake, because you will be pouring your ganache on top of the cake.
- Dress cake with ganache. It will easy spread all down the side of cake. So beware of any mess this could make you. Ganache will set harder if you chill cake. Up to your preference. Garnish as desired.