The Orange Cream Cake Recipe is a perfect combination of zesty orange flavors and a soft, buttery cake that melts in your mouth. This recipe features a moist and tender cake infused with fresh orange zest, complemented by a rich and creamy orange filling made with freshly squeezed orange juice. The cake is brushed with a fragrant orange syrup, enhancing its citrusy aroma and keeping it irresistibly moist. Topped with velvety piped orange cream and a garnish of orange zest and optional chocolate shavings, this dessert is as visually stunning as it is flavorful. Ideal for celebrations or as a refreshing treat for citrus lovers, the Orange Cream Cake Recipe is a showstopper that combines elegance, freshness, and indulgence in every bite.

Directions

Prepare the Orange Cream Filling In a bowl, whisk together 2 eggs and 50 g of sugar until well combined. Add 25 g of cornstarch, 1 tbsp of orange zest, 300 ml of orange juice, and 25 g of butter. Mix thoroughly. Transfer the mixture to a saucepan and heat gently, stirring continuously until thickened. Remove from heat, let it cool to room temperature, then refrigerate until set.
In a large mixing bowl, whisk together 4 eggs, 100 g of sugar, and 50 g of icing sugar until light and fluffy. Stir in 60 g of milk, a pinch of salt, orange zest, 160 g of flour, 7 g of baking powder, 50 g of almond powder, and 150 g of melted butter. Mix until smooth.
Grease a baking pan evenly and pour the batter into it. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, combine 60 g of sugar, 80 g of water, and orange zest in a saucepan. Heat gently until the sugar dissolves, then let it cool.
Once the cake is baked, remove it from the oven and brush the syrup evenly over the top while the cake is still warm. Transfer the chilled orange cream filling into a piping bag and spread it generously over the cooled cake. Serve and enjoy your delicious orange-flavored cake!

Orange Cream Cake Recipe