7 whole juicy mandarin oranges hidden in a fluffy sponge cake, sounds like perfection, right? But there’s more – smooth vanilla cream frosting and a mouthwatering citrus glaze on top. This cake is sure to be a hit at any potluck!
Indulge in the delightful flavors of this Mandarin Orange Cake with Vanilla Cream Frosting and Citrus Glaze – a dessert that’s as visually stunning as it is delicious! The fluffy sponge cake is made with a touch of fresh orange juice and fragrant mandarin zest, creating a vibrant citrus base that pairs perfectly with the sweetness of the fruit. Whole mandarin orange slices add bursts of juicy flavor in every bite, making this cake a refreshing treat for any occasion.
Topped with a creamy frosting made from softened cream cheese, mascarpone cheese, and a hint of vanilla, this cake is finished with a tangy citrus glaze that combines orange juice, powdered sugar, and cornstarch. The glaze adds a glossy touch and enhances the zesty orange notes. Garnish it all with decorative mandarin orange pieces for a show-stopping dessert that’s sure to impress your family and friends! Whether it’s for a birthday celebration or a weekend indulgence, this cake is guaranteed to please.
Mandarin Orange Cake with Vanilla Cream Frosting and Citrus Glaze
Equipment
- Springform cake pan
- Hand mixer
- Pot
Ingredients
- 4 eggs, separated
- 1 cup sugar
- 2 cups flour
- 1 tbsp baking powder
- 0.5 cup orange juice
- 2 mandarin oranges, zest
- 7 mandarin oranges, peeled
- 1.33 cups cream cheese, softened
- 1 cup mascarpone cheese
- 1 tbsp vanilla extract
- 0.67 cup powdered sugar
- 2 cups orange juice, divided
- 0.75 cup powdered sugar
- 2-3 tbsp corn starch
- mandarin orange pieces, for decoration
Instructions
- Beat the egg whites and sugar with a hand mixer and fold in the egg yolks, flour, baking powder, orange juice, and orange zest. Peel 7 mandarin oranges and place them in a greased and floured springform cake pan. Pour the cake batter over the mandarin oranges in the pan and smooth out the top. Transfer the pan to a preheated oven and cook at 350°F for 1½ hours.
- Combine the softened cream cheese, mascarpone cheese, vanilla extract, and powdered sugar with a hand mixer and refrigerate for at least 1 hour.
- Mix 3 tablespoons of the orange juice with the corn starch. Slowly bring the rest of the orange juice to a boil in a pot over low heat and stir in the powdered sugar. Add the corn starch mixture to the pot and let simmer for 15 minutes.
- Spread the vanilla cream frosting over the cooled cake, garnish the top of the cake with mandarin orange pieces, and carefully pour the cooled citrus glaze over the top of the cake.
7 whole juicy mandarin oranges hidden in a fluffy sponge cake, sounds like perfection, right? But there’s more – smooth vanilla cream frosting and a mouthwatering citrus glaze on top. This cake is sure to be a hit at any potluck!
Mandarin Orange Cake with Vanilla Cream Frosting and Citrus Glaze
Equipment
- Springform cake pan
- Hand mixer
- Pot
Ingredients
- 4 eggs, separated
- 1 cup sugar
- 2 cups flour
- 1 tbsp baking powder
- 0.5 cup orange juice
- 2 mandarin oranges, zest
- 7 mandarin oranges, peeled
- 1.33 cups cream cheese, softened
- 1 cup mascarpone cheese
- 1 tbsp vanilla extract
- 0.67 cup powdered sugar
- 2 cups orange juice, divided
- 0.75 cup powdered sugar
- 2-3 tbsp corn starch
- mandarin orange pieces, for decoration
Instructions
- Beat the egg whites and sugar with a hand mixer and fold in the egg yolks, flour, baking powder, orange juice, and orange zest. Peel 7 mandarin oranges and place them in a greased and floured springform cake pan. Pour the cake batter over the mandarin oranges in the pan and smooth out the top. Transfer the pan to a preheated oven and cook at 350°F for 1½ hours.
- Combine the softened cream cheese, mascarpone cheese, vanilla extract, and powdered sugar with a hand mixer and refrigerate for at least 1 hour.
- Mix 3 tablespoons of the orange juice with the corn starch. Slowly bring the rest of the orange juice to a boil in a pot over low heat and stir in the powdered sugar. Add the corn starch mixture to the pot and let simmer for 15 minutes.
- Spread the vanilla cream frosting over the cooled cake, garnish the top of the cake with mandarin orange pieces, and carefully pour the cooled citrus glaze over the top of the cake.
This recipe really takes the cake! Once you cut into the cake and see all those pieces of mandarin orange in there, there’s just no turning back.
Get the recipe for the Orange Tiramisu featured in the bonus video.