Five Layer Orange Cream Cake Recipes

ORANGE CREAM CAKE I

Steps:

• Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool.
• In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.
• Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.

ORANGE CREAM CAKE

Steps:

• To make the cake:.
• Preheat oven to 325. Mix together flour, baking powder, and salt; set aside. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and orange extract. Blend in 1/3 of the flour mixture then half of the orange juice/milk mixture. Blend in half of the remaining flour mixture, then the rest of the orange juice/milk mixture, and then finally the remaining flour mixture. Mix at medium speed until ingredients are thoroughly blended (about 1 or 2 minutes). Tint cake batter orange. Pour batter into two 8" round prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake layer. Cool 15 minutes before turning out on to cooling racks.
• To make the filling:.
• Combine sugar and cornstarch in a small sauce pan. Add remaining filling ingredients and mix well. Cook over medium heat stirring continuously until mixture comes to a boil. Boil for 1 minute. Pour filling into a container and chill in the refrigerator.
• To make the icing:.
• Whip cream to soft peaks. Gradually whip in sugar. Mix in vanilla. Mix in orange juice concentrate to taste. Add orange food coloring.
• To assemble the cake:.
• Split the two cake layers in half so you have four layers. Lay the first layer on a plate. Pipe a small border of the whipped cream on the layer at the edge. Fill the center of the cake layer with 1/3 of the orange filling. Repeat with the remaining layers. Starting at the bottom you should have cake, filling, cake, filling, cake, filling, cake. Ice the outside of the cake with the remaining orange flavor whipped cream. Chill cake in the refrigerator for several hours before serving.
• Note:.
• I usually color the cake batter a medium orange, the filling a dark orange, and the whipped cream a pale orange.

FIVE-LAYER ORANGE CREAM CAKE

Steps:

• Place 2 tablespoon water in small bowl. Sprinkle gelatin over. Let stand until softened, about 10 minutes.
• Combine juice and sugar in heavy medium saucepan. Stir over medium heater until sugar dissolves. Whisk cornstarch and 3 tablespoons water in medium bowl until blended. Whisk in egg yolks. Gradually whisk half of hot juice mixture into egg mixture. Return mixture to same saucepan. Stir over medium heat until mixture boils and thickens, about 2 minutes. Strain into large bowl. Add gelatin mixture and 1 teaspoon grated peel; stir until gelatin dissolves. Press plastic onto surface of custard; chill until cool but not set, about 30 minutes.
• Beat cream and vanilla in another bowl until stiff peaks form. Whisk custard until smooth. Fold 1/2 cup whipped cream into custard. Gently fold remaining cream into custard in 2 additions.
• Place bottom cake layer on platter. Place strips of waxed paper under edges of cake to protect platter. Spread 1/2 cup orange cream over cake. Repeat layering with remaining cake layers and 1 1/2 cups orange cream, using 1/2 cup cream per layer and ending with top cake layer. Spread remaining orange cream over top and sides of cake. Sprinkle thin strips of orange peel down center of cake. Remove waxed paper.(Can be made 1 day ahead. Cover with cake dome and chill.)