Orange Cream Piece Recipe
Make Orange Cream Piece Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Base
Orange Cream Filling
Glaze & Finish
Method
Cake Base
- 1
Prepare and combine dry ingredients
Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper leaving an overhang for easy removal or lightly butter and flour the pan. In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- 2
Mix wet ingredients
In a separate bowl, whisk the egg lightly. Add the milk, melted butter, orange zest, orange juice, and vanilla extract; whisk until uniform.
- 3
Combine and bake
Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; do not overmix. Pour the batter into the prepared pan and smooth the top. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool in the pan for 10 minutes, then use the parchment overhang to lift the cake onto a wire rack to cool completely.
Orange Cream Filling
- 4
Soften and whip filling
While the cake cools, place the softened cream cheese and powdered sugar in a medium bowl. Beat with a hand mixer or stand mixer on medium speed until smooth and no lumps remain, about 1–2 minutes.
- 5
Fold in flavor and stabilize
With the mixer running low, stream in the heavy cream and continue to whip until the mixture thickens to a spreadable, fluffy consistency (about 1–2 more minutes). Add the orange zest, orange curd or chopped marmalade, vanilla extract, and a pinch of salt. Fold gently with a spatula to distribute the curd without deflating the cream too much. Taste and adjust sweetness or orange intensity as desired.
- 6
Chill if needed
If the filling seems loose, refrigerate for 15–20 minutes to firm up before assembly. The filling should be easily spreadable but hold a shape.
Assembly & Glaze
- 7
Layer
If the cake is domed, level the top with a serrated knife. Place the cooled cake on a serving board or plate. Using an offset spatula, spread an even layer (about half the filling) over the cake. If you prefer, slice the cake into bars or squares before layering—this recipe works well as a small sheet cake to be cut after glazing.
- 8
Top with remaining filling
Spread the remaining orange cream filling over the first layer, smoothing the top. For a thicker cream piece, split the cake horizontally (carefully slice horizontally to create two layers) and sandwich the filling between the two layers before spreading the top layer of filling.
- 9
Make glaze
In a small bowl whisk together the powdered sugar and fresh orange juice until smooth and pourable. Adjust consistency with an extra teaspoon of juice to thin or a little more powdered sugar to thicken.
- 10
Finish
Brush the exposed cake edges lightly with melted butter for shine if desired. Drizzle or spread the orange glaze over the top of the filled cake, letting a little drip down the sides. Sprinkle finely grated orange zest over the glaze and top with candied orange slices if using. Refrigerate for 15–30 minutes to set the glaze and firm the filling, then bring to room temperature for 10–15 minutes before serving.