Orange Cream Cheese Layer Cake
Print recipe
| Serves | 12 slices |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
A stunning fresh orange sponge cake with a tangy orange curd cream cheese frosting; this cake is perfect for all special occasions such a birthdays, mother's day and Easter, as well as for Sunday afternoon tea. You can cut the two cakes in half for a multi-layered cake if you wish, the frosting will still be sufficient with thinner layers in-between each sponge layer. Makes 12 slices.
Ingredients
- a little orange juice to loosen, if frosting is too stiff
Cake
- 175g SR flour (seived)
- 175g caster sugar
- 175g softened butter or margarine
- 3 large free-range eggs (beaten)
- grated zest of 2 oranges
- juice of 1 orange
Cream cheese frosting
- 200g natural cream cheese
- 8 tablespoons orange or lemon curd (home-made is best)
- grated zest of 1 orange
Note
A stunning fresh orange sponge cake with a tangy orange curd cream cheese frosting; this cake is perfect for all special occasions such a birthdays, mother's day and Easter, as well as for Sunday afternoon tea. You can cut the two cakes in half for a multi-layered cake if you wish, the frosting will still be sufficient with thinner layers in-between each sponge layer. Makes 12 slices.
Directions
| Step 1 | Pre-heat the oven to 180C/Gas Mark 4. Grease and line two round 20cms/8" cake tins. Put all of the cake ingredients into a large bowl, (or food processor) and using an electric hand mixer, mix until creamy and smooth. (I used my Kenwood Chef and whisked with the balloon whisk for 5 minutes) |
| Step 2 | Divide the cake mixture evenly between the two cake tins. Bake for 20 to 25 minutes, or until well risen and a pale golden brown. Allow to cool in the tin for 5 minutes before turning out on to a wire rack to cool completely. |
| Step 3 | Meanwhile, make the cream cheese frosting by putting all of the ingredients in to a large mixing bowl; beat them all together with a hand mixer (or with a wooden spoon) until they are well combined and there are no lumps left. Loosen the cream cheese frosting with some orange juice if it is too thick and put in the fridge for 15 minutes to "firm" up a bit. |
| Step 4 | Place one of the cakes onto a plate or cake stand, and spoon over half of the frosting, making sure it comes right up the edge of the cake. Carefully place the other cake on top and swirl the remaining frosting over the top with a palette knife, before decorating. |
| Step 5 | Decorate with grated orange zest, sprinkles or edible flowers. Makes 12 slices and keeps in an airtight tin for up to a week. |
