Orange Shortcake Recipe (2024)

I love to make this Orange Shortcake, this recipe combine fluffy sponge cake sandwiched with a super creamy whipped cream and zesty fresh juice in the center for a burst of flavor in every bite. Perfect for afternoon tea parties, summer picnics.

Thanks to bright fresh orange juice and zest that instantly make your day better and happier! Orange Shortcake is a new twist version from my shortcake previously Strawberry shortcake in a glass!

Why you should make Orange Shortcake!

Maybe you have known about strawberry shortcake or any other fruit shortcake. However this orange shortcake is not dissapointing at all. and it cost nothing for you to make it. I know, there’s a dilemma to make orange shortcake, since orange is a water-content fruit and it scares you to make the cake too watery, but don’t worry this orange shortcake is already give the solution. The refreshing taste from zesty orange just hit different, and moreover the orange-bright color it’s just make feeling happy such a mood booster. Here is more of Why Go for Orange Shortcake?

1. Exciting Flavor Combo: Orange Shortcake isn’t your typical dessert. It blends the tangy kick of oranges with the soft, buttery goodness of shortcake for a taste that’s out of this world.
2. Embrace the Seasons: With oranges available pretty much all year round, Orange Shortcake is the dessert that keeps on giving, no matter the season.
3. Packed with Goodness: Oranges aren’t just tasty; they’re loaded with Vitamin C and antioxidants. So when you whip up Orange Shortcake, you’re treating yourself to something yummy and good for you.
4. Everyone’s Favorite: Whether you’re young or old, everyone loves Orange Shortcake. It’s colorful, flavorful, and guaranteed to be a hit at any gathering.

What best orange for making Orange shortcake?

The best type of orange for your Orange Shortcake recipe depends on your desired flavor profile and sweetness level. I think any oranges will work, Here are some options to consider:

Navel Oranges: These are the most common type of orange used in baking and offer a sweet and balanced flavor with a thick, juicy flesh. They are readily available and easy to peel, making them a convenient choice.

Clementines: Smaller and sweeter than navel oranges, Clementines offer a bright and tangy flavor with a thin peel. They are a good option if you prefer a more citrusy and refreshing taste in your shortcake.

Tangerines: Similar to Clementines, tangerines are small and have a sweet and slightly tart flavor. Their thin peel makes them easy to segment, but they may be harder to find than other options.

Blood Oranges: These oranges have a unique reddish flesh and offer a tangy and complex flavor with hints of berry and raspberry. They can add a beautiful color and interesting flavor dimension to your shortcake, but their tartness might not be everyone’s preference.

For this recipe, I use what I got in supermarket which is Navel orange, feel free to use what you have in your season now!

Ingredients of Orange Shortcake

Cake

• Egg; This is an important ingredient since it helps the cake to rise and adds a rich flavor. Divided the egg into whites and egg yolk. Egg Yolks give richness and moisture to the dough, contributing to its tenderness. egg white Provide structure and lift to the biscuits, making them light and fluffy. Make sure you’re using room-temperature eggs. you will need to carefully separate the egg whites from the egg yolks.
• Sugar; I use granulated sugar, also the most common sugar used in baking.As an alternative, you can use Caster sugar
• Cream of Tartar; Stabilizes the egg whites, ensuring they whip to stiff peaks and hold their shape.
• Vanilla Extract; adds extra flavor and makes the cake feel fancy
• Salt; to balance out all profile taste
• Oil; I use vegetable oil for this recipe. Adds moisture and tenderness to the dough, resulting in a crumbly texture. canola oil will work great for this recipe.
• Milk; Binds the dry ingredients together and helps create a soft dough.
• Flour: You can use cake flour for a finer crumb, but all-purpose flour works well in this recipe.
• Baking Powder; helps to make the cake rise and keep it light.

Cream

• Milk; For moisture, richness, and flavor. Binds the dry ingredients together and helps create a soft dough.
• Sugar; we like to use granulated sugar, also the most common sugar used in baking.Caster sugar will work great as well.
• Salt; Enhances all the flavors. I always use coarse Kosher salt.
• Cornstarch; Thickens the filling, preventing it from being runny.
• Vanilla Extract; adds extra flavor and Enhances the overall flavor of the filling.
• Egg Yolks; Add richness and moisture to the dough, contributing to its tenderness.
• Unsalted Butter; Should be soft but not overly so. Take it out of the fridge an hour before you plan to bake the cake layers and/or make the buttercream. If you are using salted, omit the salt in the recipe or just add a pinch.
• Heavy Cream; The base of the whipped cream, providing its light and airy texture.

Orange Jam

• Orange; Any orange will do! You’ll be using the zest and the juice all over. Blood oranges, cara cara, and navel oranges all will do. How many oranges you need will depend on how big and juicy they are. I used Navel oranges. provides a fresh citrus flavor and vibrant color to the garnish.
• Sugar; we like to use granulated sugar, also the most common sugar used in baking.Caster sugar will work great as well.
• Cornstarch
• Cornstarch:Thickens the orange sauce, preventing it from being runny Water for 1 tbsp of cornstarch, and also the base for the orange sauce.

Instructions to Make Orange Shortcake

Orange Jam

Begin by preparing the oranges. Peel the oranges, ensuring to remove any seeds, and cut them into small pieces, mine is 3 cuts. You’ll need about ½ cup of orange pieces for this recipe.

Transfer the ½ cup of orange pieces into a saucepan. Add sugar and water to the saucepan with the oranges.

Next, place the saucepan over medium-high heat and bring the mixture to a boil. Allow the oranges to cook until they become soft and tender.

While the oranges are cooking, prepare a cornstarch slurry by combining 1 tablespoon of water with cornstarch in a small bowl.

Once the oranges are soft, pour the cornstarch slurry into the saucepan with the orange mixture. Stir well to combine. stirring constantly, until it thickens to a jam-like consistency. This should take a few minutes.

Lastly, remove the saucepan from the heat and transfer the orange jam into a bowl. Allow it to cool completely before using it in the recipe.

Cream

• In a separate saucepan, combine sugar, cornstarch, and salt. Mix well to ensure there are no lumps.
• Gradually add milk to the dry ingredients in the saucepan, whisking continuously to prevent lumps from forming.
• Place the saucepan over medium heat and cook the milk mixture, stirring constantly, until it thickens. This will take a few minutes.
• In a small bowl, lightly beat the egg yolk. Slowly pour about ¼ cup of the hot milk mixture into the egg yolk, stirring constantly to temper the egg.
• Once tempered, pour the egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
• Cook the mixture over medium heat for an additional 2 minutes, or until it thickens further.
• Remove the saucepan from the heat and add butter and vanilla extract to the custard cream. Whisk until the ingredients are well combined.
• Transfer the custard cream to a bowl and cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming.
• Refrigerate the custard cream until it is completely chilled and set.

Cake:

Begin by preheating your oven to 170℃ or 338℉,

Next, In a mixing bowl, combine the egg whites, cream, and sugar. Beat the mixture over medium-high speed until it reaches stiff peaks, adding the sugar in three batches for optimal consistency. Set this meringue mixture aside for later use.

In another mixing bowl, combine the egg yolks and sugar. Beat the mixture over medium-high speed with a hand mixer until it becomes fluffy and turns a pale yellow hue.

Then, Gently fold half of the white meringue into the egg yolk mixture until mostly combined. Then, add the remaining meringue and fold it in until the mixture is well combined and airy.

In a separate bowl, combine the milk and oil. Take about 2 tablespoons of the egg mixture and mix it evenly with the milk mixture. Add the vanilla extract to this combined mixture.

Next, transfer the milk mixture into the egg mixture and gently fold it in. Sift in the flour, baking powder, and salt, folding them in gently until the batter is well combined and smooth.

And pour the batter into a 22 cm x 22 cm rectangular tin and spread it evenly. Place the tin in the preheated oven and bake for approximately 20 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Finally, when finish baked, remove the cake from the oven and allow it to cool completely.

Assemble the Orange Shortcake:

• Prepare the Custard Cream: Beat cold heavy cream until soft peaks form, then add in the prepared custard cream and beat until well combined.
• Layer the Cake: Cut the cooled cake in half horizontally to create two layers. Spread a generous layer of custard cream followed by the orange jam on top of the first cake layer. Carefully place the second cake layer on top.
• Final Assembly: Spread another layer of custard cream on top of the second cake layer. Arrange fresh orange slices on top, gently pressing them into the cream. Spread a thin layer of cream on the sides and top of the cake, ensuring it is evenly coated.
• Chill: Place the assembled cake in the refrigerator and allow it to chill for at least 3 hours to set the layers and flavors.
• Finishing Touches: Once chilled, trim the sides of the cake for a clean finish. Cut the cake into 10 equal pieces. Swirl whipped cream on top of each piece and garnish with fresh orange slices for a delightful presentation.

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