Mandarin Orange Cake With A Vanilla Cream Frosting And Citrus Glaze

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!

You'll Need:

  • 4 eggs
  • 1 cup sugar
  • 2 cups flour
  • 1 tbsp baking powder
  • ⅓ cup + 2 tbsp orange juice
  • zest from 2 mandarin oranges
  • 7 mandarin oranges

For the vanilla cream frosting:

  • 10 oz cream cheese
  • 1 cup mascarpone
  • 1 tbsp vanilla extract
  • ⅔ cup powdered sugar

For the citrus glaze:

  • 2 cups orange juice
  • ¾ cup powdered sugar
  • 2-3 tbsp corn flour

Extra:

  • 8-10 mandarin oranges to garnish

Here's How:

1. Preheat the oven to 350°F and separate the eggs. Whisk the egg whites with the sugar and then fold in the yolks, flour, baking powder, orange juice, and the zest from 2 mandarin oranges. Peel 7 mandarins and place them in a greased and floured springform pan. Pour the cake batter over the mandarin oranges in the pan, use a spatula to smooth it out, put the pan in the oven, and bake 90 minutes. Let the cake cool completely.

2. In the meantime, get started on the vanilla cream frosting. Mix the cream cheese, mascarpone, vanilla extract, and powdered sugar and refrigerate for at least 1 hour. Meanwhile, prepare the citrus glaze. Mix 3 tablespoons of the orange juice with the corn flour. Slowly bring the rest of the orange juice to a boil in a pot over low heat and add the powdered sugar. Then add the orange juice corn flour mixture and let simmer for 15 minutes. Allow the glaze to cool completely afterwards.

3. Spread the vanilla cream frosting over the cooled cake, garnish with mandarin pieces, and carefully pour the 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.

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