I've recently started using and have fallen in love with this amazing floral citrusy essence called Fiori di Sicilia. Each bite feeds your sense of taste, aroma and that funny thing that taste and smell can do sometimes to just make you happy. The cake is rich, moist and light and not overly sweet. The addition of the orange and lemon in the filling adds a bit of tartness and balance. It's optional, but I like a sprinkle of chopped candied bitter orange peel over the top. It adds crunch and just another dimension to the flavors.
Line the bottom of a 9" springform (removeable bottom) cake pan with parchment paper.
Mix together the cake flour, cornstarch and baking powder, and set it aside.
Melt the butter, and set that aside to cool slightly
Bring the eggs to room temperature prior to use.
Preheat your oven to 325℉ for Convection and 350℉ for Standard
Add the egg yolks to the bowl of your stand mixer fitted with the whisk attachment and beat at medium speed until light and frothy. This should take about 3 minutes. With the machine still running, gradually pour in the 2/3 cup of sugar, and beat until the mixture doubles in volume and forms a ribbon. This generally takes about 4 to 5 minutes. Add the Fiori di Sicilia essence, and beat one more minute.
Scrape this mixture into a large, shallow bowl.
Thoroughly wash and dry the bowl for your stand mixer along with the whisk attachment. Add the egg whites, and beat at high speed until they start to foam. Take the remaining (1/3 cup) sugar, and while the machine is still running, add the sugar about one tablespoon at a time, allowing it to mix in completely before adding the next.
Continue to beat until the meringue is glossy and forms firm peaks. Be careful not to overbeat, as this will cause the meringue to loose volume during baking.
Take about 1/3 of the meringue, and stir it into the egg yolk batter to lighten the mixture.
Sprinkle the flour mixture evenly over the top, and using a rubber spatula gently fold
it into the batter. Now take another 1/3 of the meringue, and gently fold that in to the batter.
Next, pour the cooled, melted butter evenly over the top of the batter, add the remaining meringue and fold as quickly and gently as possible until it is well combined. Do not over mix, as a few ribbons of meringue will not hurt, but overmixing will keep the cake from rising.
Pour the batter into your prepared springform pan. Place on the center rack of a preheated oven. Bake 25 to 30 minutes, or until the cake has pulled slightly away from the sides of the pan and when the center of the cake is gently pressed with your finger, it springs back.
Place the cake on a cooling rack, wait 5 minutes, and then remove the outer ring of your springform pan. Cool another 20 minutes, invert over the rack and remove the bottom ring and the parchment paper.
Allow the cake to cool completely before adding the filling and frosting.
Pour the orange juice, lemon juice and sugar into a heavy bottom sauce pan and stir to combine.
Add the egg yolks, cornstarch and heavy cream to a bowl and whisk until ingredients are completely combined and there are no lumps of cornstarch.
As soon as the orange juice-lemon juice/sugar is simmering, ladle a bit (about 2 tablespoons at a time)) into the egg/cornstarch. As you pour the hot juice into the egg mixture, keep stirring so the eggs don't scramble. After you have added about half a cup to the egg yolks, pour back into the sauce pan.
Bring the mixture to a gentle boil while stirring continually. The custard will look a bit lumpy as it starts to thicken, not to worry, the lumps will disappear and the custard will turn smooth and satin like. After the lumps have disappeared, continue to cook and stir for one more minute.
Remove the pan from the heat, stir in the butter and orange extract, pour into a bowl. Cover with a piece of waxed or parchment paper, as this will prevent the custard from forming a top crust. Cool completely. The custard can be made up to a day in advance.
Follow the directions for The Simple Buttercream Frosting and stir in the Fiori di Sicilia and grated orange zest.
After the cake has cooled, and the filling and frosting have been made, it's time to assemble the cake. Slice the cake in half horizontally. Whip your cooled orange custard until it is smooth and spreadable. Next add 1/4 cup of your buttercream frosting to the custard and stir until it is completely combined.
Spread a thick layer of the orange custard between the layers, and frost the top and sides with the remaining buttercream.
Decorate with orange slices and/or candied orange peel. Cake should be stored in the refrigerator or a cool spot. Best served at room temperature.
Ingredients
Directions
Line the bottom of a 9" springform (removeable bottom) cake pan with parchment paper.
Mix together the cake flour, cornstarch and baking powder, and set it aside.
Melt the butter, and set that aside to cool slightly
Bring the eggs to room temperature prior to use.
Preheat your oven to 325℉ for Convection and 350℉ for Standard
Add the egg yolks to the bowl of your stand mixer fitted with the whisk attachment and beat at medium speed until light and frothy. This should take about 3 minutes. With the machine still running, gradually pour in the 2/3 cup of sugar, and beat until the mixture doubles in volume and forms a ribbon. This generally takes about 4 to 5 minutes. Add the Fiori di Sicilia essence, and beat one more minute.
Scrape this mixture into a large, shallow bowl.
Thoroughly wash and dry the bowl for your stand mixer along with the whisk attachment. Add the egg whites, and beat at high speed until they start to foam. Take the remaining (1/3 cup) sugar, and while the machine is still running, add the sugar about one tablespoon at a time, allowing it to mix in completely before adding the next.
Continue to beat until the meringue is glossy and forms firm peaks. Be careful not to overbeat, as this will cause the meringue to loose volume during baking.
Take about 1/3 of the meringue, and stir it into the egg yolk batter to lighten the mixture.
Sprinkle the flour mixture evenly over the top, and using a rubber spatula gently fold
it into the batter. Now take another 1/3 of the meringue, and gently fold that in to the batter.
Next, pour the cooled, melted butter evenly over the top of the batter, add the remaining meringue and fold as quickly and gently as possible until it is well combined. Do not over mix, as a few ribbons of meringue will not hurt, but overmixing will keep the cake from rising.
Pour the batter into your prepared springform pan. Place on the center rack of a preheated oven. Bake 25 to 30 minutes, or until the cake has pulled slightly away from the sides of the pan and when the center of the cake is gently pressed with your finger, it springs back.
Place the cake on a cooling rack, wait 5 minutes, and then remove the outer ring of your springform pan. Cool another 20 minutes, invert over the rack and remove the bottom ring and the parchment paper.
Allow the cake to cool completely before adding the filling and frosting.
Pour the orange juice, lemon juice and sugar into a heavy bottom sauce pan and stir to combine.
Add the egg yolks, cornstarch and heavy cream to a bowl and whisk until ingredients are completely combined and there are no lumps of cornstarch.
As soon as the orange juice-lemon juice/sugar is simmering, ladle a bit (about 2 tablespoons at a time)) into the egg/cornstarch. As you pour the hot juice into the egg mixture, keep stirring so the eggs don't scramble. After you have added about half a cup to the egg yolks, pour back into the sauce pan.
Bring the mixture to a gentle boil while stirring continually. The custard will look a bit lumpy as it starts to thicken, not to worry, the lumps will disappear and the custard will turn smooth and satin like. After the lumps have disappeared, continue to cook and stir for one more minute.
Remove the pan from the heat, stir in the butter and orange extract, pour into a bowl. Cover with a piece of waxed or parchment paper, as this will prevent the custard from forming a top crust. Cool completely. The custard can be made up to a day in advance.
Follow the directions for The Simple Buttercream Frosting and stir in the Fiori di Sicilia and grated orange zest.
After the cake has cooled, and the filling and frosting have been made, it's time to assemble the cake. Slice the cake in half horizontally. Whip your cooled orange custard until it is smooth and spreadable. Next add 1/4 cup of your buttercream frosting to the custard and stir until it is completely combined.
Spread a thick layer of the orange custard between the layers, and frost the top and sides with the remaining buttercream.
Decorate with orange slices and/or candied orange peel. Cake should be stored in the refrigerator or a cool spot. Best served at room temperature.