Orange Creamsicle Cake

Steps

1. Preheat the oven to 175°C (350°F). Lightly grease a 23 cm (9-inch) round cake pan, line the bottom with parchment paper, and grease the parchment.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt until evenly combined and lump-free.
3. In a large mixing bowl, beat the unsalted butter at 20–22°C with the granulated sugar for 3–4 minutes, until very pale, creamy, and fluffy with a noticeably lighter texture.
4. Add about 6 g of the orange zest to the butter mixture and beat for 30 seconds until fragrant, dispersing the zest evenly through the creamed base.
5. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. The mixture should look smooth, slightly thickened, and glossy with no visible streaks of egg.
6. In a small jug, whisk together the whole milk, orange juice, and 5 ml of the vanilla extract until fully combined. Ensure this liquid mixture is at about 20–22°C.
7. Add one-third of the dry ingredients to the butter mixture and mix on low speed just until incorporated. Add half of the milk–orange mixture and mix briefly. Repeat with another third of the dry ingredients and the remaining milk–orange mixture, then finish with the last third of the dry ingredients. Mix only until a smooth, thick, creamy batter forms with no dry flour pockets to keep the crumb soft and tender.
8. Scrape the batter into the prepared pan and smooth the top into an even layer so the cake bakes level.
9. Bake at 175°C (350°F) for 28–32 minutes, until the top is lightly golden, the edges just begin to pull away from the pan, the center springs back when gently pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
10. Place the pan on a wire rack and let the cake cool in the pan for 10–15 minutes. Then carefully turn it out, remove the parchment, and let it cool completely on the rack to room temperature (20–22°C) so the whipped topping will not melt.
11. For the whipped creamsicle topping, place the heavy cream straight from the refrigerator (about 4–7°C) into a chilled mixing bowl. Add the powdered sugar, the remaining 5 ml vanilla extract, and the remaining 2 g orange zest.
12. Beat the cream mixture on medium-high speed until it forms soft to medium peaks that hold their shape but still look smooth, billowy, and spreadable. Do not overbeat; the cream should be light, fluffy, and glossy, not grainy.
13. Place the completely cooled cake on a serving plate. Spoon the whipped topping over the surface and spread it gently to the edges, creating soft swirls and peaks for a cloudlike finish.
14. If desired, refrigerate the cake for 20–30 minutes to help the whipped topping firm slightly. Before serving, let it sit at room temperature (20–22°C) for 5–10 minutes. The finished cake should slice cleanly with a moist, tender, fine crumb, bright citrus aroma, and a light, creamy topping that tastes sweet, vanilla-scented, and softly orange.
15. Slice with a sharp knife, wiping the blade between cuts for neat pieces. Store leftovers covered in the refrigerator and enjoy within 2 days for best texture.