Orange Rum sheet cake or as my kids call it Creamsicle cake.

Well today I’m going to share a cake recipe that I’ve been making for years  and its one of my favorites,  I know I always say that this is my favorite but lets just say,  cake IS my favorite.

I  make a  lot of cake for my husbands work parties each month so I know what the masses love.  This one has a few more steps than I like to take for a sheet cake so I rarely make it  but its so fresh and light that it is the perfect summer cake.  If you want a better way to add the orange curd go to my YouTube video for a demonstration.

Cream Sickle cake is like a citrus party in your mouth the textures are so light and creamy.  But if you make it the Adult way and add the rum (or rum flavoring) and fresh OJ it has just a hint of fresh and a lot of creamy loveliness!  So here goes… one recipe two ways.

Orange Rum Cake

4 T. Butter                      1 Cup sugar                     2 eggs, separated
1 1/2 Cup  flour              2 tsp. baking powder       pinch of salt
1/2 Cup  fresh orange juice

Preheat oven to 350.  Cream butter and sugar. Add egg yolks one at a time and beat till thick and lemon-colored.  Mix the dry ingredients and add them alternately with the o.j.
Fold in the stiffly beaten egg whites. (don’t skip this step)  and pour into two 8 inch cake pans. spray the pan very well or line it with parchment.  I have a pan that has a false bottom so it pops right out.
Bake for 20 min or when it springs back when touched.  cool completely!!!  I know that parts hard.

If you are making the sheet pan version AKA  the Creamsicle Cake  you will need to double the recipe and change out the o.j. for concentrate….

8 T. butter (one stick)   2 Cups sugar          4 eggs separated
3 cup flour                    4 tsp baking powder      1/4 tsp of salt
2/3 cup water and 1/3 cup frozen o.j. concentrate.

my trick is to put 2/3 cup of water in the measuring cup then add a few spoonful’s of concentrate till its around 1 cup   I think I used a bit more    cause I love it tangy!!

pour into a sheet pan heavily greased with pam and bake around 23 min. then check mine took about 25  so you just have to be on top of it, and check every few min.

Filling
Now for the filling if your doing the rum cake (is this too confusing? Ha Ha)  I don’t use this filling for the sheet cake.
6 Tb sugar              1 1/2 Tbsp. cornstarch         pinch of salt       1/2 Cup water
1/2 ts grated orange peel     1/2 Cup fresh o.j.  1 egg yolk beaten    1 T butter.

mix the sugar cornstarch and salt up a bit in a double boiler.  gradually add water orange peel and the juice.  mix a bit then add the egg yolk.  It should start to get thick and creamy looking.  At the very end add the butter to make it rich and delicious.  then chill   this will go in-between the two layers of cake.  Take note that the sheet cake Does Not  have the filling.

Frosting
1/2 stick of butter         3 cups of powder sugar             3 Tb of rum or 1/2 tsp of rum flavoring
2T of orange concentrate         Heavy  Cream       pinch of salt

Now I’m not a professional baker so my frosting recipes are usually just mixed with a little of this then I add more of that….  So just start mixing slowly and add enough cream to create a yummy frosting.  if you add too much then add more powder sugar.  You know the drill.  No go and make this moist to die for cake you wont be sorry!