Remember those lazy, hazy, crazy days of the summer of your youth? You couldn’t wait to wave that dime at the ice cream truck coming down your street, yearning for one of those frozen confectionary delights. What will it be today? An ice cream cone coated in chocolate and rolled in chopped nuts? Maybe you’ll get one of those double ice pops with two sticks, thin in the middle, so you can snap it in half and share it with your little brother or sister. Or how about vanilla ice cream on a stick, completely covered in a hard chocolate shell? I know what I want. I want one of those vanilla ice creams on a stick, but not the ones coated with hard chocolate, the one coated with orange sherbet, called a Creamsicle®! Don’t forget to do like your dad showed you and twist the wrapper around the stick so it doesn’t drip on your hand.
Amoretti can’t bring back your youth, or those lost summer days, but we can bring back your youthful exuberance for the combination of vanilla and orange flavors you crave with our Orange Cream Layer Cake. Two vanilla flavored cake layers separated by a filling of vanilla flavored pastry cream and enclosed in a coating of the most delicious Orange Cream Icing you have ever experienced for all the flavor and fun of that old fashioned ice cream treat, but without affecting your cold sensitive teeth or causing a brain freeze!
Orange Cream Layer Cake
- 6 egg whites, at room temperature
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 cup Amoretti® Agave Nectar
- 1 cup granulated sugar
- ¾ cup butter, softened
- 1½ tsp baking powder
- ½ vanilla bean, halved lengthwise
- ¾ tsp baking soda
- ¾ tsp salt
Preheat oven to 350°F. Spray two 9 x 2 inch round cake pans with baking spray, line bottoms of pans with parchment paper and spray parchment paper.
In medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and agave nectar until light and fluffy. Add egg whites and vanilla seeds scraped from the vanilla bean and beat on medium-high for 3 minutes. Reduce speed to low and alternately add flour mixture and buttermilk just until combined. Divide batter between the prepared pans. Bake at 350°F for 30 to 35 minutes, until a wooden toothpick inserted near center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on wire racks.
Vanilla Crème Filling:
- 3 egg yolks
- 2 ½ cups milk
- ½ cup granulated sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- ½ vanilla bean, halved lengthwise
In medium bowl, whisk egg yolks. Gradually whisk in milk until blended.
Combine sugar, cornstarch, and salt in a saucepan. Slowly whisk in a small amount of milk mixture to form a smooth paste. Gradually add the remaining milk mixture and the vanilla bean and whisk until blended.
Heat over medium-low, stirring constantly, until mixture thickens and comes to a boil. Boil for one minute, then remove from heat and discard the vanilla bean. Cool quickly by setting the saucepan in an ice bath, gently stirring the crème occasionally to hasten cooling. Press a piece of plastic wrap directly onto surface of the crème and refrigerate until thoroughly chilled.
Orange Cream Icing
- 12oz jar of Williams-Sonoma® Orange Cream Icing (manufactured by Amoretti)
- Milk, for thinning the icing
Put the icing in a microwave safe bowl. Microwave the icing at 10 second intervals, stirring in milk a tablespoon at a time until it reaches the desired consistency.
Place one cake layer, upside down, on a cake decorating stand. Apply the vanilla crème filling to the cake layer, leaving a ½-inch border. Carefully place the second layer, right side up, on the vanilla crème filling, pushing down gently to ensure that the filling doesn’t squirt out from between the layers. Secure the top layer to the bottom layer with wooden skewers.
Using an offset spatula, apply a crumb coat of icing to the sides of the cake, moving the spatula in the only one direction so that any loose crumbs are not brought to the surface. Place the crumb-coated cake in the refrigerator for at least thirty minutes before applying the final icing layer. Finish applying the remainder of the icing to the cake, covering the sides first, then to the top, and smooth to an even thickness with an offset spatula. Allow at least 30 minutes for the icing to set, then slice and serve.
Creamsicle® is a registered trademark of Unilever Brands PLC London, GB. All rights reserved.