LAYERED CITRUS CAKE

Layered Citrus Cake image

I slightly simplified my mother-in-law's orange cake recipe to come up with this tall, beautiful version. Orange juice and lemon curd give it a delightful tang. It's delicious with a scoop of vanilla ice cream. -Barbara Lento, Houston, Pennsylvania

Provided by Taste of Home

Time 1h

Yield 16 servings.

Number Of Ingredients 11

Ingredients

4 large eggs, room temperature
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 cups sugar, divided
3/4 cup orange juice
FILLINGS:
2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon orange extract
2 jars (10 ounces each) lemon curd
1/4 cup chopped candied orange peel

Steps:

Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. Sift flour and baking powder together twice., In another large bowl, beat egg yolks until slightly thickened. Gradually add 1-1/4 cups sugar, beating on high speed until thick and lemon-colored, 2-3 minutes. Beat in orange juice. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer batter to prepared pans. Bake until tops spring back when lightly touched, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Using a long serrated knife, cut each cake horizontally in half., Place one cake layer on a serving plate; spread with one jar lemon curd. Top with another cake layer; spread with 1 cup whipped cream. Top with another cake layer; spread with remaining lemon curd. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream. Sprinkle with candied orange. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 383 calories, Fat 14g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 123mg sodium, Carbohydrate 59g carbohydrate (48g sugars, Fiber 0 fiber), Protein 4g protein.