Orange Vanilla Trifle
 
Prep time
Total time
 
Layers of from-scratch goodness in the form of orange pound cake, vanilla pudding, and freshly whipped cream come together to make a creamy, citrusy show-stopping dessert.
Alison:
Serves: 10-12 servings
Grocery List
  • Orange Pound Cake:
  • 1 c. butter
  • 2 c. sugar
  • 4 large eggs
  • 2 T. orange extract
  • ¾ c. + 1 T. vinegar (or ¾ c. buttermilk)
  • ½ c. orange juice
  • 1 tsp. vanilla
  • 3 c. flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. kosher salt
  • Homemade Vanilla Pudding:
  • 3 c. milk
  • 1 T. vanilla
  • ¾ c. sugar
  • 4 T. cornstarch
  • A pinch of salt
  • 6 egg yolks
  • 2 T. butter
  • 1 pt. (2 cups heavy whipping cream)
  • ¼ c. powdered sugar
  • 1 T. orange juice
  • Additional items:
  • 1-2 cans mandarin oranges
  • Grated orange zest
  • Sparkling sugar
Here's how...
  1. Preheat the oven to 350 degrees and grease and flour two loaf pans.
  2. Cream together butter and sugar for five full minutes. Add in room-temperature eggs, one at a time, until incorporated as well as 2 T. orange extract.
  3. Add 1 T. vinegar to ¾ c. milk and let sit for 5 minutes to simulate buttermilk or use fresh buttermilk.
  4. Add in ½ c. orange juice and 1 tsp. vanilla.
  5. In another large bowl, mix the flour, baking powder, baking soda, and salt.
  6. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour the batter evenly between the two greased and floured pans and bake for 45 minutes to 1 hour or until the top springs back when touched and a toothpick comes out clean. Remove and let cool for 20 minutes or so and then move to a wire rack to cool completely.
  7. Once cool, cut one cake into slices and then cubes. Reserve the other cake to eat or freeze.
  8. To make the pudding, Heat 3 c. milk and 1 T. vanilla in a heavy pot over medium heat.
  9. In a separate mixing bowl combine the sugar, cornstarch and salt.
  10. Stir in 6 egg yolks.
  11. When the milk is just starting to simmer, add a cup to the sugar mixture, stirring constantly, to temper the eggs.
  12. Add that whole mixture back to the pot whisking constantly and cook until it bubbles and thickens. Do NOT stop whisking, Pudding burns easily to the bottom so just stand there and whisk until it's thick. Remove from heat and stir in 2 T. butter. Let cool completely.
  13. Now you just need to whip the cream! Whip until stiff peaks form. Gently fold in ¼ cup powdered sugar and 1 T. orange juice.
  14. Make the layers and the good news is, you get to freestyle! I start with about a half cup of pudding in the bottom to make a base and then add in cake cubes, drained mandarin oranges, pudding, and whipped cream, ending with whipped cream and garnish with a few reserved mandarin oranges, grated orange zest, and some sparkling sugar.
  15. Refrigerate at least 4 hours, but preferably overnight to let all the flavors and textures come together.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/orange-vanilla-trifle/