Orange Vanilla French Buttercream Cake is a recipe that can be great for any celebration. The cake is light, delicious, and easy to make.
This Orange Vanilla French Buttercream Cake recipe is worth trying at least once. It is a white cake, perfect for winter holidays, filled with orange buttercream, covered with fondant, and decorated with little fondant figurines.
As you can imagine from the photos, I had a lot of fun playing with the decorations.
The ingredients are enough to make a 10-inch cake. The cake contains only eggs, sugar, and flour.
This recipe has no baking powder, so the rising comes from beating the egg whites to a meringue consistency to incorporate air into the batter.
The buttercream is a French buttercream where eggs cook with sugar and flavors on a water bath(bain-marie), then butter is added at the end, little by little. It is a very silky and beautiful buttercream that I personally like a lot.
I chose orange flavor, as the holidays were approaching, but lemon is a wonderful flavor to use instead.
The Romanian cakes are usually moist from the syrup we soak the cake with before frosting.
When you start baking, make sure that:
- All your ingredients are at room temperature.
- Also, try to do a mis-en-place, a French term used in professional kitchens for organizing and arranging your ingredients before starting the recipe.
- Use bowls to measure all your ingredients and put them in order. If you have a scale, use it. If you need to chop chocolate or nuts for a recipe, do that during this first stage.
- Separate eggs. Egg whites in a bowl, yolks in a different one.
- Make sure your tools are clean and handy. It makes so much sense to me to do that instead of running around the kitchen for ingredients or tools buried in some cupboard I cannot get to.
Now, you are ready. Let’s make the cake. It is easy to make and so much better than something coming from a box.
For this Orange Vanilla French Buttercream Cake I used the following tools (Affiliate link from Amazon):
- 10″ Springform Pan – I love the springform pans, as it is much easier to work with them, and you can use them not only for baking the cake but also for building a cake that needs to be frozen before decorating. (See here a recipe for a Chocolate mousse and praline entremet)
Enjoy!
More recipes to love:
Chocolate Cake With Tart Cherries
Chocolate Cake with Italian Meringue Buttercream
Cream Cheese Lemon Coconut Cake
Orange Vanilla French Buttercream Cake
Orange Vanilla French Buttercream Cake is a recipe that is great for any celebration. The cake is light, delicious, and easy to make.
Ingredients
Cake batter
- 7 eggs separated
- 7 tablespoons granulated sugar
- 7 tablespoons all purpose flour or cake flour
- 1/4 teaspoon of salt
- 1 teaspoon vanilla extract
Orange/Lemon flavored Buttercream
- 5 large eggs
- 1/4 teaspoon of salt
- 1 2/3 cups granulated sugar
- 1 teaspoon vanilla extract
- lemon zest or orange zest (from 1 fruit))
- juice from 1 lemon or 1 orange
- 4.5 sticks of unsalted butter
Syrup:
- 1/2 cup water mixed with 1/3 cup sugar bring to a boil. Cool down and brush the layers of the cake with it.
Instructions
- Preheat the oven to 350F(180C).
- Beat egg whites with a mixer to a soft peak (When you turn your whisk upside down, the peaks are just starting to hold. They're soft and melt back into themselves after a second)
- Add the sugar and vanilla and beat until a firm peak. Stop the mixer.
- Separately, mix the egg yolks with a fork, then add them slowly to the egg whites, folding them gently.
- Mix the flour with the salt and add it to the egg whites. Do not mix; fold the flour slowly, being careful not to lose the air from the batter.
- Pour the batter into a 10" springform pan lined with parchment paper and bake it at 350F(180C) for about 40 minutes or until it passes the toothpick test.
- Let cool, then remove from the pan and slice horizontally in 2-3 layers.
- Orange/Lemon Buttercream
- Pour the egg into a bowl and place the bowl over a pot with water on the stove(Bain-Marie or water bath). Make sure the bowl doesn't touch the simmering water.
- Add sugar, salt, vanilla, and juice, and zest from either lemon or orange(your choice of flavoring).
- Beat the mixture over the heat until it thickens. Let it cool.
- Cut the butter small and add it one at a time in your mixture with the mixer(the method is to mix for a second to incorporate, then stop. Add another piece of butter and repeat). Do not overmix as it can separate.
- How to assemble the cake :
- Slice the cake horizontally in 2 or 3 layers. Using a pastry brush, brush each layer with the syrup.
- With a spatula, spread buttercream on the bottom layer and apply the second layer of the cake. Continue with buttercream and another layer of cake. Cover the cake with the rest of the buttercream and decorate to your choice.
- Don't forget to add love and patience! 🙂
Notes
What means soft picks for egg whites: When you turn your whisk upside down, the peaks are just starting to hold. They're soft and melt back into themselves after a second.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 383Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 169mgSodium: 115mgCarbohydrates: 38gFiber: 1gSugar: 29gProtein: 5g