Ebinger's Orange Glazed Layer Cake with Orange Butter Filling

[kaci]

Ebinger's Orange Glazed Layer Cake with Orange Butter Filling



2-1/2 C. cake flour
1-1/2 t. baking powder
1/2 t. salt
2 sticks unsalted butter, at room temperature, plus additional for the pan
2 C. granulated sugar
4 large eggs
2 t. vanilla extract
1 t. grated orange zest
1 C. whole milk

Orange Icing:
2 C. confectioners' sugar
1/2 C. water
2 T. granulated sugar
6 T. unsalted butter
4 t. grated orange zest

Orange Butter Cream Filling:
1 stick unsalted butter, at room temperature
1-1/4 C. confectioners' sugar
3 T. freshly squeezed orange juice
1/2 t. grated orange zest
1/2 t. vanilla extract


Position a rack in the middle of the oven. Preheat the oven to 350°F. Butter
the bottoms and sides of two 9-inch-diameter cake pans with 2-inch-high
sides. Line bottoms with parchment or wax paper and butter the paper.

To make the cake:

Sift the flour, baking powder and salt together onto a piece of wax paper or
into a medium bowl and set aside.

Put the butter and granulated sugar in a large bowl and beat with an
electric mixer on medium speed until lightened in color and fluffy, about 3
minutes. Move the beaters around in the bowl if using a hand-held electric
mixer. Stop the mixer and scrape the mixture from the sides of the bowl and
from the beaters as needed throughout the mixing process.

Put the eggs in a small bowl and stir them vigorously with a fork to blend
the yolks and whites. Add the eggs in 3 additions, beating for 1 minute
after each addition, stirring the vanilla and orange zest in with the last
addition of eggs. Decrease the speed to low, and in 5 additions (3 flour, 2
milk) add the flour mixture and the milk alternately, beginning and ending
with the flour mixture. Let each addition of milk and flour incorporate
before adding another.

The batter may look curdled after the milk additions. Scrape the sides of
the bowl again after the last addition of flour. The batter is ready when
the final addition of flour is mixed completely into the batter and the
batter is smooth. If any flour clings to the sides of the bowl, stir it into
the batter. If any orange zest clings to the beaters, crape it off and stir
it into the batter.

Pour the batter into the prepared pans, dividing it evenly between the 2
pans. Use a rubber spatula to scrape all of the batter from the bowl. Smooth
the top.

Bake for about 37 minutes, until the top feels firm when touched lightly and
a toothpick inserted in the center comes out clean.

Cool the cakes in their pans for 10 minutes. Use a small sharp knife to
loosen the cakes from the sides of each pan. Place a wire rack on the top of
each cake and invert the cakes onto it. Carefully remove the papers lining
the cake bottoms and replace them loosely on each cake. Let the cake layers cool thoroughly with the top sides down. Discard the paper liners.

To make the icing: Sift the confectioners' sugar into a large bowl. Set
aside. Heat the water, granulated sugar and butter in a small saucepan over
low heat until the sugar disolves and the butter melts, stirring often.
Increase the heat to medium-high and boil the mixture for 3 minutes,
stirring occasionally. Pour the hot mixture over the confectioners' sugar
and add the orange zest. Use a whisk to mix the glaze smooth. Refrigerate
the icing until it is cool to the touch and firm enough to spread, about 1
hour.

To make the filling:

Put the butter and confectioners' sugar in a medium bowl and beat with an
electric mixer on medium speed until smooth, about 1 minute. Add the orange
juice, orange zest and vanilla, mixing just to blend them smoothly into the
mixture. Place a serving plate over the exposed side of 1 cake layer and,
using the wire rack to hold the cake in place, invert the cake onto the
serving plate. The top side of the cake layer will now be up. Spread the
filling over the top of the cake layer, spreading it to the edges. Invert
the second layer onto a plate and slide it onto the filled layer.

When the icing is firm enough to spread and adhere to the cake, use a thin
metal spatula to spread it over the top and sides of the cake. The icing
will still be pourable, and you should begin by pouring about two-thirds of
the icing over the top and spreading it evenly. Then spread the remaining
icing and any drips onto the sides of the cake.

Refrigerate the cake, uncovered, to firm the icing; cover the cake with
plastic wrap. Serve cold or let it sit at room temperature for 1 hour. The
covered cake can be refrigerated up to 3 days.

Makes 12 servings.