Fresh Orange Curd Italian Cream Cake
From victoriaregina 3 years ago
- 25 minutes to make
- Serves 12
This cake is so luscious you will want to make every time you have comppany you want to impress with your baking skills. It must be started the day before because the fresh orange curd has to chill on the cake at least 8 hours, You cannot rush this because the cake will wobble if you try to frost it without the curd being properly chilled. Read more . See less
Ingredients
- Ingredients shopping list
- 1/2 cup butter or margarine, softened shopping list
- 1/2 cup shortening shopping list
- 2 cups sugar shopping list
- 5 large eggs, separated shopping list
- 1 tablespoon vanilla extract shopping list
- 2 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1 cup buttermilk shopping list
- 1 cup sweetened flaked coconut shopping list
- Fresh orange Curd shopping list
- 3 cups Pecan-cream cheese frosting shopping list
- 1/2 cup sweetened flaked coconut, lightly toasted (optional) shopping list
- glazed pecan halves (optional) shopping list
How to make it
- Preparation
- Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla; beat until blended.
- Combine flour and soda; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut.
- Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.
- Spread 3/4 cup chilled Fresh Orange Curd between layers; spread remaining Fresh Orange Curd on top of cake. (The Fresh Orange Curd layer on top of cake will be very thick.) If desired, loosely cover cake, and chill 8 hours. (Chilling the cake with the curd between the layers helps keep the layers in place and makes it much easier to spread the frosting.) Spread 3 cups Pecan-Cream Cheese Frosting on sides of cake, reserving remaining frosting for another use. Sprinkle 1/2 cup toasted coconut over top of cake. Arrange Glazed Pecan Halves around top edge of cake. Store in refrigerator until ready to serve. Arrange Boxwood Garland around bottom edge of cake before serving, if desired.
The Rating
Reviewed by 14 people-
Love this! 5 Forks for sure! =)
pinkpasta
in Upstate loved it
-
love this one it is beautiful too thank you
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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oh my, wonderful!
midgelet
in Eastern loved it
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