Orange Creamsicle Cake (Print Version)
# Ingredients:
01 -
10 ounces cake flour.
02 -
10 ounces granulated sugar.
03 -
1/2 teaspoon salt.
04 -
1 1/2 teaspoons baking powder.
05 -
1 teaspoon baking soda.
06 -
1/4 teaspoon citric acid (optional).
07 -
6 ounces unsalted butter, softened.
08 -
7 ounces orange juice concentrate, defrosted.
09 -
4 ounces milk, warmed.
10 -
4 large eggs, room temperature.
11 -
2 teaspoons orange extract.
12 -
1 orange zest.
13 -
2 ounces vegetable oil.
14 -
1-2 drops yellow food coloring.
15 -
1 drop orange food coloring.
16 -
16 ounces mascarpone cheese, softened.
17 -
2 teaspoons vanilla extract.
18 -
1 1/2 cups powdered sugar.
19 -
2 1/2 cups heavy whipping cream.
# Instructions:
01 -
Preheat oven to 335℉. Prepare 9x13 inch pan with cake goop and parchment paper.
02 -
Combine cake flour, sugar, salt, baking powder, and baking soda in stand mixer bowl.
03 -
Whisk together milk, orange juice concentrate, oil, eggs, extracts, and zest.
04 -
Mix butter into dry ingredients until mixture resembles coarse sand.
05 -
Add 1/3 wet ingredients, mix one minute. Add food coloring and citric acid. Add remaining liquid, mix until combined.
06 -
Pour batter in pan, bake 35-40 minutes until toothpick comes out clean.
07 -
Cool cake 10 minutes in pan, then remove to cooling rack.
08 -
Mix mascarpone, vanilla and powdered sugar until smooth. Whip cream separately to medium-stiff peaks. Fold whipped cream into mascarpone mixture.
09 -
Frost cooled cake, decorate with orange slices and piped frosting designs.
# Notes:
01 -
Must use cake flour for proper texture.
02 -
All ingredients should be room temperature.
03 -
Cake must be refrigerated due to mascarpone frosting.
04 -
Can be made in two 8-inch round pans instead.