Eggs and sugar are beaten until fluffy and thick for an airy yet moist cake fragrant with orange zest and juice. A silky chocolate glaze amplifies the orange notes in the cake for a sweet and ...
To make the icing, simply add enough orange juice to the icing sugar to make a spreadable icing. When the cakes are cold, use a serrated bread knife to split each one in two halves. Spread with a ...
Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire. Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges.
Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely. For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy.
Put the whole oranges into a large saucepan, cover with water and bring to a boil with the lid on. Simmer for 20 minutes, strain off the water and top up again with cold water, bring to the boil ...