Ingredients
Orange curd
- 1/4 cup fresh lemon juice
- 2 teaspoons unflavored gelatin
- 1 1/2 cups sugar
- 1 cup orange juice
- 9 large egg yolks
- 3 tablespoons grated orange peel
- 2 teaspoons grated lemon peel
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Cake
- 2 3/4 cups cake flour
- 1 1/4 cups plus 2/3 cup sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 4 large egg yolks
- 6 tablespoons sour cream
- 1/2 cup plus 1 tablespoon whole milk
- 2 teaspoons grated orange peel
- 1 1/2 teaspoons vanilla extract
- 6 large egg whites
Frosting
- 10 ounces cream cheese, room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1 2/3 cups powdered sugar
Description
Orange And Lemon Infuse Every Layer Of This Moist And Tender Picture-perfect Cake.
Bon Appetit Magazine
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