Orange Blossom Cake

Name: Orange Blossom Cake
Cuisine: United States
Ingredients: Confectioners’ sugar, for sprinkling; Orange Curd, Lemon Curd Filling or 1–1½ cups any store-bought lemon curd; Hot-Water Spongecake, or 1 layer of the 1–2–3–4 Cake, baked and cooled; Orange Curd, Lemon Curd Filling or 1–1½ cups any store-bought lemon curd; Orange Curd, Lemon Curd Filling or 1–1½ cups any store-bought lemon curd

Preparation info

Makes one 9-inch 2-layer cake; serves
6 to 8

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

A quick and simple cake, zingy with citrus. The Orange Curd is an old favorite of mine; you can also use any store-bought lemon curd or preserves.

This is an American cousin of the Victoria Sandwich, one of the staples of the English tea table—spongecake split and sandwiched with raspberry jam, the top dusted with confectioners’ sugar.

Ingredients

Americas
United States
Cake
Dessert
Vegetarian

Ingredients

Method