Ingredients

The following ingredients have 10 Servings
  • 2 1/2 cups cake flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter (room temperature)
  • 1 1/4 cups sugar
  • 8 egg yolks (room temperature)
  • 1/2 cup milk (room temperature)
  • 1/4 cup orange juice (room temperature)
  • 1 tablespoon fresh orange zest
  • 1 teaspoon vanilla
  • 1 pound salted butter (room temperature)
  • 10 cups Confectioner's sugar (sifted to get the lumps out)
  • 2 tablespoons orange tangerine water enhancer
  • 1 cup heavy whipping cream (ice cold)

Instruction

  • Preheat the oven to 375°.
  • Grease and flour 3 8-inch round cake pans.
  • Mix the dry ingredients together and set aside.
  • Beat the egg yolks until they are light, thick, and lemon colored and form a ribbon when you pull the beaters out.
  • Set aside.
  • Cream the butter thoroughly.
  • Add the sugar gradually and beat until light and fluffy - 5 minutes on high.
  • Add the egg yolks and beat well.
  • Mix the milk, orange juice, vanilla, and orange zest.
  • Add the flour alternately with the milk mixture beating thoroughly after each addition.
  • Spoon into prepared pans.
  • Bake for 20 - 30 minutes or until cake tests done.
  • Cool in pans 5 minutes.
  • Turn out carefully to cool completely.