White Cake Round

From Cook's Country | August/September 2013

Why this recipe works:

The orange-and-vanilla flavor combination of a Creamsicle is a summertime classic; to transform it into a cake, we dip ladyfingers in an orange gelatin mixture reinforced with bittersweet orange marmalade. A layer of white cake encircled with the ladyfingers anchors the operation, and layers… read more

The orange-and-vanilla flavor combination of a Creamsicle is a summertime classic; to transform it into a cake, we dip ladyfingers in an orange gelatin mixture reinforced with bittersweet orange marmalade. A layer of white cake encircled with the ladyfingers anchors the operation, and layers of orange sherbet and vanilla ice cream complete the dessert. A garnish of candied orange peel is the crowning touch.

 

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Makes one 8-inch cake layer

If you’ve forgotten to bring the milk and the egg whites to room temperature, set the bottom of the measuring cup containing the mixture in a bowl of hot water and stir until the mixture feels cool rather than cold, about 65 degrees. The cake can be wrapped and stored for 24 hours.

Ingredients

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