Orange Creamsicle Cake
Ingredients
- 125 gWheat flour (sifted)
- 100 gWhite sugar
- 75 gUnsalted butter (softened)
- 1.5 pcEgg
- 50 mlOrange juice
- 1 pcCitrus sinensis (L.) Osbeck (for zest)
- 0.5 tbspBaking powder
- 0.5 pinchFleur de sel
- 0.5 tspVanilla extract
- 125 gMascarpone cheese
- 100 mlCream (heavy cream 30% fat)
- 40 gIcing sugar (sifted)
Method
A spongy, moist crumb infused with fresh orange zest. The mascarpone frosting adds a vanilla sweetness reminiscent of childhood creamsicle pops.
- 1
Cream the softened butter with the white sugar until the mixture is pale and fluffy. Incorporate the eggs one by one, whisking vigorously.
- 2
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
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 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
Once the cake is completely cooled, slice it in half horizontally. Fill generously with cream, close, and frost the top.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for up to 3 days in the refrigerator in an airtight container to prevent it from absorbing fridge odors.
