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Chilean Orange Layer Cake

Chilean Orange Layer Cake

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3 from 1 review

Different and full of flavor.

  • Total Time: 3 hours
  • Yield: 16

Ingredients

Units

For the sponge cake:

  • 1 pound of butter at room temperature
  • 1 pound of powdered sugar sifted
  • 250 grams of sifted cake flour
  • 3 teaspoons baking powder
  • 6 eggs, separated yolks, and whites
  • 3 oranges, their zest, and the juice of an orange (1/2 cup of juice)
  • 1 lemon, juice, and zest

Filling (orange curd):

  • 3 oranges, zest, and juice (1 1/2 cups of juice)
  • 6 eggs
  • 500 grams of granulated sugar
  • 125 grams of butter

Instructions

  1. Preheat the oven to 350F or 180C. Prepare three 8″ baking pans, put a circle of parchment paper at the bottom, and butter.
  2. Beat the egg whites to stiff peaks and reserve. Beat the butter with the sugar until it is creamy, and add the yolks one by one. Mixing entirely before adding the next one. Add the orange juice, the grated zest, and the lemon juice and its zest. Beat until incorporated. It will curdle.
    Butter and sugar and egg Butter with sugar and egg
  3. Add flour and baking powder, and mix thoroughly.
  4. Add the whites in 3 additions, incorporating enveloping movements to conserve the air trapped in the whites.
    Adding the white eggs beaten to the dough
  5. Distribute the batter in the three prepared 8″ baking pans. You can weigh the mixture to make sure that all are equal.
    Raw bake pans
  6. Bake for 25 – 30 minutes until they are golden brown, they have begun to separate from the edge, and when burying a toothpick, it comes out clean.
  7. Allow the layers to cool before unmolding and peel the paper and assemble the cake.
  8. For the filling: beat the orange juice with the eggs until incorporated, add the orange zest and the sugar, and finally, the butter cut into small pieces.
    Making the orange curd
  9. Cook in a bain-marie until it thickens, frequently whisking for about 25 – 30 minutes. Allow cooling before assembling the cake. The filling can be done the day before and kept refrigerated.
    Orange curd
  10. To assemble the cake, alternate layers of cake with layers of orange curd and finish covering the whole cake with orange curd.
    Peeling the paper from the cake Filling the cake
  11. Keep refrigerated. Remove 30 minutes before serving or serve cold. It is better to make this cake the day before serving so that all the flavors develop.
    Chilean Orange Curd Layer Cake

Notes

If your orange curd doesn’t thicken, add 2 teaspoons of cornstarch dissolved in 1/4 cup cold water. Then you must cook the curd to boiling point so the cornstarch activates. Do this on the stove, but be careful not to burn the curd.

  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Category: Cakes
  • Method: Baked
  • Cuisine: Chilean

Find it online: https://www.chileanfoodandgarden.com/orange-layer-cake/