INGREDIENTS
Orange Buttermilk Cake 5 1/2 cup all purpose flour 1 tsp. baking soda 1 tsp. salt 4 sticks unsalted butter 4 cups sugar 8 large eggs 1 1/2 tbsp orange zest (2 oranges) 1 cup buttermilk 1 cup orange juice White Chocolate Meringue Buttercream 3 cups sugar 1/2 cup water 16 egg whites 2 tsp vanilla extract 1/4 tsp Cream of tartar 3 lb butter (room temperature) 2 lb melted white chocolate Lemon Curd 3/4 cup sugar 2 tsp cornstarch zest of 1 lemon 6 whole eggs 1 1/8 cup fresh lemon juice 1 lb unsalted butter Makes four 10” round cake layers.PREPARATION:
Orange Buttermilk Cake
- Cream sugar and btter until light and fluffy (approx. 7 minutes).
- Add eggs one at a time, blending well each addition. Add orange zest.
- In a separate bowl measure out dry ingredients (flour, salt, soda). Combine buttermile with orange juice.
- Alternately add dry ingredients and buttermilk/juice mixture, beginning and ending with dry ingredients.
- Line four 10" cake rounds with parchment paper and fill with batter. Bake at 325 degrees F for 20 min turning every 10 minutes.
White Chocolate Meringue Buttercream
- Put 2 Cups of the sugar in a pot with the water.
- Bring to boil and cook till it reaches 248 degrees. Do not stir.
- Meanwhile, whip egg whites, cream of tartar, and vanilla to stiff peaks. Add 1 cup of sugar, slowly.
- Pour hot sugar into egg white mixture (speed 1) in a steady stream. Mix on low speed until cool. Add butter. Add melted chocolate. Mix until thoroughly combined.
Lemon Curd
- Prepare a double boiler. In a large metal mixing bowl, combine the first 3 ingredients and whisk together. Add the eggs and stir until combine.
- Add the juice and mix well. Cook over a double boiler, stirring occasionally, until temperature in center reaches 180 degrees. Remove from heat, add butter and mix well.
- Fill cake with white chocolate buttercream and lemon curd. Ice with white chocolate buttercream.