Summer Sunshine Cake

Summer Sunshine Cake

I posted a preview photo of this beautiful cake over on our Facebook Page and asked for name suggestions. Summer and sunshine were two popular themes in the suggestions made by our followers and with such a bright, appealing appearance, Summer Sunshine Cake seemed like the perfect title.

What a perfect dessert this cake would make at a summer barbecue or picnic outing. Take one of these along to your next summer event and you can virtually guarantee invitations to every other gathering in your social circle for the rest of the season. With a simple homemade butter cake filled with layers of creamy orange curd and a luscious strawberry mascarpone cream filling, this beautiful cake really is irresistible.

Orange Curd

• 6 extra large egg yolks
• Zest of one large orange, finely minced
• ½ cup good quality frozen orange juice concentrate
• ½ cup sugar
• ½ cup butter cut in small pieces

Whisk together egg yolks, orange juice concentrate, orange zest and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the orange cured through a sieve to remove the zest if desired but I generally don't bother. I find the zest intensifies the orange flavor even more as it cools.

Chill completely before using to fill the cake layers.

Vanilla Butter Cake                                                                                    

                                                                                  

Grease and flour two 9 inch cake pans. Smaller pans will not be sufficiently large. If you are using smaller pans reduce the measurements by 1/4.

Cream together very well until light and fluffy:

• 1 ½ cups butter
• 2 cups sugar

Add, one at a time, beating well after each addition until light and fluffy:

• 3 eggs

Add

• 4 tsp vanilla extract

Sift together

• 3 cups cake flour
• 4 tsp tsp baking powder

Fold dry ingredients into the creamed mixture alternately with a warm mixture of

• 3/4 cup whole milk
•  1/4 cup whipping cream

beginning and ending with the dry ingredients. I warm the cream and milk in the microwave for a 15 -20 seconds.

Bake at 325 degrees F for about 30 minutes. Rely on the toothpick test to ensure that it is properly baked. Let the cake cool in the pans for 10- 15 minutes before cooling completely on a wire rack.

Strawberry Mascarpone Cream Filling

To the bowl of an electric mixer add:

• 8 ounces cream cheese
• 8 ounces mascarpone cheese
• 1/2 cup icing sugar (i.e. powdered sugar)
• 2 tsp vanilla extract

Beat together very well until light and creamy, then fold in by hand:

• 3/4 cup whipping cream that has been whipped to firm peaks

Finally fold in 

• 2 cups chopped fresh strawberries ( I cut them in quarters)

To construct the cake, cut both cake layers horizontally to create 4 layers. Place the bottom layer onto the cake plate, then cover it with half of the orange curd. Reserve a dollop of the orange curd to garnish the top of the cake. Place the next layer of cake on top and add the strawberry mascarpone cream filling followed by the third layer of cake and the remaining orange curd. Add the top layer of cake and garnish with a dollop of the orange curd and extra berries.