Orange Custard Cake

Orange Custard Cake is a summer twist on a classic magic cake made from only one batter separated into three different layers during the baking process. Orange custard cake is delicious, creamy and smooth, and bursting with fresh orange flavor.

 

Orange Custard Cake

Magic custard cakes are usually vanilla, chocolate, or lemon-flavored. But with the use of freshly squeezed orange juice and grated orange zest, this melt-in-your-mouth cake becomes so fragrant and flavorful summer treat.

This delicious cake magically separates into custard and cake layers in the oven for a decadent dessert the whole family will love.

Magic cakes are not too sweet, and typically mild in taste. But the zesty twist with the use of oranges, transform this cake into a refreshing summer dessert.

This Orange Creamsicle Custard Cake is loaded with a wonderful middle layer that’s soft and custard-like. The cake is soft, pillowy, and melt-in-your-mouth good.

Making orange custard cake is so simple and easy. You’ll need to mix just one simple batter. And that batter, like magic, separates into three layers: cake layer on top, creamy custard layer in the middle, and dense custard layer on the bottom. They have the same flavor, but a different texture.

Delicate cake layer on top and dense custard layer on the bottom are stuck together with the creamy custard layer in the center.

How to Make Orange Custard Cake

First, separate egg yolks and egg whites. Eggs must be at room temperature so you can beat egg whites very stiff and then set them aside. Next, beat the egg yolks and sugar until pale yellow, 2-3 minutes. Then add melted butter and vanilla extract. Mix in flour until evenly incorporated.

Next, add orange juice and orange zest and mix until combined. Don’t skip the zest. The freshly grated orange zest gives that wonderful burst of orange flavor. After orange juice, slowly beat in the milk until well combined.

Finally, add egg whites and whisk them by hand. It will seem hard to incorporate light and airy egg white foam into the thin and greasy mixture, but you don’t have to fold them in completely. Actually, you’ll need to leave small lumps of egg whites. When you pour the mixture into the pan, lumps will float on the surface and they create the top layer during the baking.

Pour the batter into the pan and bake for 40-60 minutes, until the cake is barely jiggly in the center, but the top is firm to touch. It’s a bit tricky to tell when the cake is done. Baking time might vary depending on your oven or the pan you use but start checking after 35 minutes. Do not overbake it, or the cake won’t have three layers. it will turn out rubbery and won’t have a custard layer in the center. Cool the cake completely before dusting it with powdered sugar.

Enjoy!

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