DirectionsStep1In a medium saucepan, add the eggs, orange juice, orange zest, sugar, and salt. Stir over medium heat constantly until the mixture boils and become thick and glossy. About 8-10 minutesStep2Remove from heat and add the butter. Mix until butter is completely meltedStep3Strain mixture, cover with plastic wrap and chill for a minimum of 2 hoursStep4Preheat over to 350 degrees F.Step5Grease 3 - 9" cake pansStep6In a bowl, mix the flour, salt, and baking powder. Set asideStep7Cream butter and sugar together on medium speed for 3-4 minutes or until light and fluffy. Clean the sides of the bowl with the spatulaStep8Add one egg at a time beating well after each addition. Add orange zest as wellStep9Mix milk and orange juice in another bowlStep10Alternate adding the dry and wet ingredients starting and ending with the dry ones. Make sure that everything is well mixed without overmixingStep11Pour batter in the 3 prepared pans and bake for 15-20 minutes. Mine were ready in 17 minutesStep12Remove from the oven and let them cool for 15 minutes before unmolding onto baking racks to cool completelyStep13Cakes should be completely cooled before filling and frostingStep14Fill a pot 1/4 of the way with water and simmer over low heatStep15Mix the sugar and egg whites in the bowl of a mixer. Place the mixer over the pot of simmering water. Do not let the water touch the bottom of the mixing bowlStep16Keep whisking until the sugar is completely dissolved or until the mixture registers 160 F using a candy thermometer. It will take approximately 3 minutesStep17Remove from the heat and attach the bowl to the mixerStep18Mix on medium speed using the whisk attachment for 8-10 minutes or until the bottom of the bowl feels room temperature. Do not add the butter if the mixture is warm, otherwise the butter will meltStep19Switch from the whisk to the paddle attachment and add the butter one cube at a time mixing well after each addition. Take your time with this step and add the butter slowlyStep20Finally add the orange juiceStep21Level your cakes with a knifeStep22Pipe a buttercream border around you cake and fill it with 1/2 of the chilled curd. Place the second layer of cake on top and repeat the same stepStep23Place the last layer on top of the cake and frost it all overStep24You can use a few drops of gel food coloring on one portion of the buttercream and decorate as you wishStep25Refrigerate until setStep26Enjoy!IngredientsIngredients½ cupOrange Juice (fresh squeezed)3 tablespoonsOrange Zest6 Eggs2 Egg Yolks3 ¾ cupsSugar¾ teaspoonSalt6 tablespoonsUnsalted Plugra Butter (cubed)2 ¾ cupsCake Flour1 tablespoonBaking Powder1 ½ cupsUnsalted Plugra Butter (softened)¾ cupsMilk¼ cupOrange Juice½ cupEgg Whites (about 5-6 egg whites, +2 tablespoons)2 cupsUnsalted Plugra Butter (softened and cubed)2 teaspoonsOrange Juiceadd Food Coloring (optional)See moreNutritionalNutritional708 Calories47 gTotal Fat198 mgCholesterol68 gCarbohydrate229 mgSodium6 gProteinFrom livingsweetmoments.comRecipeDirectionsIngredientsNutritionalExplore further10 Best Orange Curd Cake Recipes Yummlyyummly.co.ukOrange Curd Recipe Mary Berry - Share Recipesshare-recipes.net10 Best Orange Curd Dessert Recipes Yummlyyummly.comTriple-Layer White Cake With Orange Curd Filling - …simplyrecipes.comBlood Orange Curd Recipe - Great British Chefsgreatbritishchefs.comHomemade Orange Curd - Kudos Kitchen by Reneekudoskitchenbyrenee.comRecommended to you based on what's popular • Feedback
No-Fail Orange Curd Recipe
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WEBMar 26, 2024 · Step 2: Place the sugar in a bowl and zest the sugar directly into the sugar. Step 3: Use your fingers to rub the orange zest into the …
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WEBFeb 15, 2021 · Combine the zest, orange juice, sugar and eggs. Stir or whisk constantly as the mixture starts to thicken. Cook until the eggs have come to a safe eating temperature of at least 160 degrees F. Add the …
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