Orange Creamsicle Cake

preppykitchen.com

Gloria Woodlock

subheading: For the Filling:

1⅓ cups granulated sugar (266g)

¼ cup all-purpose flour (30g)

2 tablespoons cornstarch

2 cups fresh orange juice strained (from about 3 large oranges/480ml)

4 large egg yolks

¼ cup cold salted butter cubed (56g)

subheading: For the Cake:

4½ cups all-purpose flour (540g)

1 tablespoon plus 3 teaspoons baking powder

2 teaspoons salt

⅔ cup salted butter (152g)

⅔ cup sour cream (160g)

2 tablespoons grated orange zest about 3 large oranges

3 cups granulated sugar (600g)

6 large eggs

2 cups fresh orange juice strained (480ml)

subheading: For the Italian Buttercream:

3 cups granulated sugar (600g)

⅔ cup water (160ml)

8 large egg whites

¼ teaspoon kosher salt

4 cups unsalted butter softened and cut into 1-inch pieces (908g)

2 teaspoons pure vanilla extract

4 to 6 drops orange food coloring optional

Directions at preppykitchen.com

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