Layered Citrus Cake Recipe

Name: Layered Citrus Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs,; 1-1/2 cups all-purpose flour; 2 teaspoons baking powder; 1-1/2 cups sugar, divided; 3/4 cup orange juice; 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

Servings: persons

4 large eggs,
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 cups sugar, divided
3/4 cup orange juice
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

1
Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2
Meanwhile, preheat oven to 350u00b0. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. Sift flour and baking powder together twice.
3
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. Beat in orange juice. Fold in flour mixture.
4
With clean beaters, beat egg whites on medium 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.
5
Gently transfer batter to prepared pans. Bake 25-30 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
6
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.
7
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.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large eggs,, 1-1/2 cups all-purpose flour, 2 teaspoons baking powder, 1-1/2 cups sugar, divided, and more.

Yes, Layered Citrus Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Layered Citrus Cake

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