Orange Layer Cake

Orange Layer Cake
Photo by Ben Fink

Ingredients

  • 4-½ cups (about 18 oz.) confectioners’ sugar
  • 3 large eggs
  • 2 large egg yolks
  • 2-½ tsp. baking powder
  • 3 Tbs. all-purpose flour
  • 1 tsp. grated orange zest
  • 2 tsp. grated orange zest (from about 1 large orange)
  • + 14 more ingredients
    • 1/3 cup vegetable shortening
    • 6 oz. (12 Tbs. ) salted butter, at room temperature
    • 1/3 cup salted butter
    • 1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp
    • 1 or 2 small oranges, sliced thinly, slices cut halfway through on one side, laid on paper towels to drain
    • 5 Tbs. fresh orange juice
    • 1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp
    • 2/3 cup sugar
    • 7 or 8 sprigs fresh mint (pick pairs of leaves)
    • 2-¼ cups (101/8 oz.) all-purpose flour
    • 1 tsp. salt
    • 2 Tbs. salted butter
    • 1-½ cups sugar
    • Dash salt

Combine the sugar and the flour in a heavy-based saucepan. Whisk just to mix. Add the orange juice and egg yolks and whisk vigorously again to combine. Put the saucepan over medium-high heat and cook, whisking constantly, until the mixture boils (3 to 4 min.). Cook another 1 min., stirring consta...

View full recipe at Fine Cooking

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