Pastry by Saloni

How to Make Orange Cake
1 Preheat the oven to 350°F (175°C).
2 Prepare the pans by lightly greasing three 8-inch (20 cm) round cake pans with oil. Line the bottoms with baking paper for easy release.
3 Combine wet ingredients: In a large mixing bowl, whisk together the milk, lemon juice, oil, cane sugar and orange zest (if using) and mix until the sugar is fully dissolved.
4 Add dry ingredients: Sift in the flour, baking powder, baking soda, and salt. Mix until the batter is smooth and no lumps remain.
26 Add Amoretti Natural Orange Cream Artisan Flavor and mix until smooth.
5 Divide the batter evenly among the prepared pans.
6 Bake for 25–30 minutes, or until the tops are set and spring back when gently pressed.
7 Cool the cakes completely on a wire rack.
8 Trim and assemble: Once cooled, level the tops of the cakes if necessary. Layer with cream cheese frosting and use any trimmed pieces for decoration.
How to Make Cream Cheese Frosting
10 Prepare your equipment. In a large mixing bowl, use either a stand mixer with the paddle attachment or a handheld electric mixer.
11 Add the cold cream cheese and beat briefly until slightly softened.
12 Gradually add the sifted powdered sugar in two additions. Mix on medium speed until the mixture becomes smooth and light, about 4–5 minutes.
13 Incorporate remaining ingredients. Add the cold whipping cream, vanilla extract, and a pinch of salt.
14 Whip the frosting. Continue mixing until the frosting is fully combined, smooth, and holds soft peaks.
How to Assemble Your Orange Layer Cake
16 Add a small dollop of cream cheese frosting to the center of your cake stand or serving plate to help anchor the first layer.
17 Place the first cake layer onto the prepared stand.
18 Add 6 to 7 scoops of cream cheese frosting on top and spread it evenly using an offset spatula.
19 Gently place the second cake layer on top of the frosted layer and repeat the process, adding 6 to 7 scoops of frosting and spreading it evenly.
20 Place the final cake layer on top, pressing down gently to align and secure the stack.
21 Apply a thin layer of frosting over the entire cake to trap crumbs and create a smooth surface.
22 Chill the cake in the refrigerator for about 30 minutes to allow the crumb coat to set.
23 Once firm, apply an even layer second of frosting over the cake.
24 Fill a piping bag fitted with a star nozzle with the remaining frosting and pipe rosettes or borders around the top and sides of the cake.
25 Refrigerate the finished cake for at least 30 minutes to set the frosting and make it easier to slice.