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Ingredients
  • SPONGE AND ANGEL CAKES
  • ½ c. sugar
  • 1 c. cake flour
  • 12 large egg whites
  • 1 tbsp. fresh lemon juice
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • ¾ cup sugar
  •  
  • 6 large egg yolks
  • ¼ cup sugar
  • 1 tbsp. orange juice
  • 2 tsp. orange zest
  • ½ tsp. orange extract
  •  
  • ORANGE CREAM CHEESE FROSTING
  • 8 oz cream cheese
  • ½ cup butter, room temp
  • 3 cups of icing sugar
  • 2 tbsp orange juice
  • 1 tsp orange zest
  •  
  • LEMON CURD
  • 6 egg yolks
  • 1 cup sugar
  • ½ cup fresh lemon juice
  • ½ cup butter, cold
  • 1 tbsp lemon zest
  •  
  • 1 RECIPE OF ITALIAN MERINGUE BUTTERCREAM
Steps
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