Orange Creamsicle Cake

A spongy, moist crumb infused with fresh orange zest. The mascarpone frosting adds a vanilla sweetness reminiscent of childhood creamsicle pops.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 616
• Protein: 8 g
• Carbs: 65 g
• Fat: 36 g

Ingredients

• 125 g Wheat flour ( sifted )
• 100 g White sugar
• 75 g Minimum butter sweet ( softened )
• 1.5 piece Egg
• 50 ml Orange juice
• 1 piece Citrus sinensis (L.) Osbeck ( for zest )
• 0.5 tbsp Baking powder
• 0.5 pinch Fleur de sel
• 0.5 tsp Vanilla extract
• 125 g Mascarpone cheese
• 100 ml Cream ( heavy cream 30% fat )
• 40 g Icing sugar ( sifted )

Instructions

1. Prepare the base

   Cream the softened butter with the white sugar until the mixture is pale and fluffy. Incorporate the eggs one by one, whisking vigorously.

2. Mix dry and wet ingredients

   Sift the wheat flour and baking powder. Add the dry ingredients alternately with the orange juice and fine orange zest. The batter should be smooth and shiny.

3. Baking

   Pour into a buttered mold. Bake at 180°C. The cake is ready when a knife blade comes out clean and the top is golden blond.

4. Whip the cream

   Whip the cold mascarpone and heavy cream with vanilla extract and powdered sugar. The whisk should leave deep tracks in the cream, which must hold its shape.

5. Assembly

   Once the cake is completely cooled, slice it in half horizontally. Fill generously with cream, close, and frost the top.

Chef's tips

• Zest the oranges directly over the sugar to capture all the essential oils.
• Use all ingredients at room temperature to prevent the batter from curdling.
• Let the cake cool completely before slicing, otherwise the cream will melt instantly.

Storage

Store for up to 3 days in the refrigerator in an airtight container to prevent it from absorbing fridge odors.