This eggless orange creamsicle cake combines the fresh, citrusy flavours and aromas marking the onset of spring and warmer weathers. This take on an ice lolly classic will make you salivate. You’ll be asking for another slice, guaranteed! Bonus – it’s entirely eggless!
How to make eggless orange creamsicle cake:
There are three components to this orange cake made without using any eggs
- Eggless orange cake layers
- Orange buttercream
- Eggless orange curd
Each element adds a beautiful level of complexity to the flavours. The orange zest in the cake layers and the buttercream adds a beautiful citrus-y aroma that adds a beautiful hum of flavours. To take this up a notch, I’ve also made this incredible orange curd without using any eggs. The flavour and texture is just like the orange curd made with eggs. But you would never be able to guess!
The use of the orange curd in this eggless orange creamsicle cake adds a burst of citrus-y freshness to the cake and the pop of colour is very much akin to the soon to arrive summer months.
To make the buttercream frosting, I’ve used the boiled milk buttercream frosting. It adds an incredible amount of creaminess and lightness to the cake. It also forms the creamsicle part of our cake! Oh my God, you guys! You absolutely have to give this cake a go, especially if you’re making it for a celebration to mark a special event for a person. Bonus points if citrus is their favourite fruit!
- 300 grams all purpose flour
- 200 grams caster sugar
- 1 tsp + ½ tsp baking powder
- 50 grams cornflour / cornstarch
- 90 grams salted butter, room temperature
- 300 grams milk, room temperature
- 3/4th tsp baking soda
- 1 tsp + ½ tsp vinegar
- zest of 1 orange
- 150 grams freshly squeezed orange juice
- zest of 1 orange
- 70 grams caster sugar
- 15 grams corn flour
- 10 grams butter, room temperature, cubed.
- 1 batch of boiled milk buttercream frosting
- zest of 1 orange
- Preheat oven to 160 C / 320 F
- Grease 2 6-inch cake tins with butter / cooking spray and line the bottoms with parchment paper. Keep aside.
- In a bowl, sift the all purpose flour, cornflour, baking powder and caster sugar and orange zest.
- Use a whisk to combine them together.
- Add softened butter and using electric beaters on a very low speed, beat until the mix resembles breadcrumbs or fine sand.
- Use a spatula to scrape the sides and bottom of the bowl to ensure they’re all combining well.
- Beat again on low speed. The total duration would be about 1 minute.
- Add the milk and manually move your electric beaters around until it combines well. Then on low speed, mix until it looks well combined.
- In a small bowl, add baking soda to vinegar.
- The mix will start to fizz up. Immediately add to the batter and beat for about 30 seconds until just combined. ?The cake batter will be light and airy now.
- Divide the batter as equally as you can between the 2 prepared cake tins.
- Bake in the centre of the oven for 35 – 40 minutes at 160 C / 320 F or until a knife or skewer inserted in the centre emerges clean.
- Let the cakes cool completely at room temperature.
- Run a knife along the sides of the tin to release the cake. Invert on to a cooling rack to finish cooling completely.
- In the meantime, prepare the orange curd.
- In a saucepan, combine the orange juice, zest and sugar and mix on low heat until the sugar dissolves.
- Turn off the heat and add the cornflour.
- Whisk rigorously until all the lumps have disappeared.
- Turn the heat back on and whisk on medium low heat until it comes to a boil.
- Once it does, cook for 3 minutes.
- Take it off the heat and add the cubes of butter, one at a time until well incorporated.
- Transfer to a bowl to cool completely.
- To make the Orange buttercream frosting, add orange zest to one batch of the boiled milk buttercream frosting and mix well.
- Level off the cooled cake layers and divide one cake layer into 2 equal parts, giving you 4 even layers.
- On a cake stand, place a cake board. Place the first layer. Add the orange buttercream frosting. Smooth it out. Then add the orange curd. Smooth it out.
- Place the next cake layer and repeat until you’ve used all cake layers.
- Crumb coat the cake. Let it cool for about 30 minutes in the refrigerator or 10 minutes in the freezer.
- Add the final layer of buttercream (you can also leave it at crumb coat stage)
- Top with macarons (optional) and buttercream swirls.
- Finish with edible pearls.
- Watch the video for more details on crumb coating and decorating the cake.