18 to 20 servings
YouTube instructional video is at the bottom.
What you’ll need
Cake flour or all-purpose flour
Sugar
Salt
Baking powder
Baking soda
Unsalted butter (Room temp)
Large eggs (Room temp)
Whole milk (Room temp)
Heavy whipping cream (Room temp)
Sour cream (Room temp)
One medium-sized orange (Room temp)
One small lime (Room temp)
Vanilla extract
Butter extract
Orange extract
Lime extract
Orange gel paste or liquid food coloring
Green gel paste of liquid food coloring
Confectioners’ sugar
Tools you’ll need
Fat daddio tube pan (12 to 15 cup capacity)
Baker’s joy non-stick baking spray
2 disposable piping bags (Optional)
Citrus zester
Citrus juicer
Preparation of ingredients
Dry ingredients (Cake flour or all-purpose flour mixture)
Step 1- Sift 3 cups cake flour or all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together.
Wet ingredients (Milk and cream mixture)
Important note- Ingredient amounts for the whole milk, heavy whipping cream and the sour cream will vary if you are using cake flour or all-purpose flour.
Step 2- If you are using cake flour (which this recipe calls for), add 3/4 cup heavy whipping cream (Room temp), 2/3 cup whole milk (Room temp), and 1/4 cup sour cream (Room temp). If you are using all-purpose flour, add 1/2 cup heavy whipping cream (Room temp), 1/2 cup whole milk (Room temp), and 1/4 cup sour cream (Room temp). Next add 1 teaspoon vanilla extract and 1/2 teaspoon of butter extract. Stir all ingredients with a whisk until combined.
Orange and lime
Note- Prepare the orange and lime separately.
Step 3- Rinse orange and lime off with cold water. Zest only half of an orange and 1 whole small lime using the citrus zester. Cut the orange and lime in half using a knife. Juice half of an orange and half of a lime using the citrus juicer.
Cake batter
Step 4- Add 3 sticks unsalted butter (Softened and at room temp), and 3 cups sugar into stand mixer bowl. You can also use a hand mixer as well. Mix on high speed for 6 minutes. Scrape down the sides of your bowl during the mixing process (Stop the mixer first), and once the mixing time has ended.
Step 5- Add 5 large eggs (Room temp) into the batter while mixing on a medium speed. Scrape down the sides of your bowl.
Step 6- Add the (Cake flour or all-purpose flour mixture) and the (Milk and cream mixture) into the batter 3 separate times. Mix on a medium low speed each time for 15 to 20 seconds or until combined. Make sure you scrape down the sides of your bowl each time as well.
Flavoring and coloring the cake batter
Step 7- Divide the batter into 2 separate bowls. The weight of the cake batter in each bowl should be 2 pound and 2.5 ounces in weight. Bowl 1 will be for the orange cake batter and bowl 2 will be for the lime cake batter.
Bowl 1 orange cake batter
Step 8- Add 1 tablespoon orange zest, 1 tablespoon orange juice, 1 teaspoon orange extract, and 1/4 teaspoon orange gel paste of liquid food coloring. Stir all ingredients together until combined and set the bowl aside.
Bowl 2 Lime cake batter
Step 8- Add 1 tablespoon lime zest, 1 tablespoon lime juice, 1 teaspoon lime extract, and 1/4 teaspoon green gel paste of liquid food coloring. Stir all ingredients together until combined and set the bowl aside.
Assembling and baking the cake
Spray tube pan with Baker’s joy non-stick baking spray.
Preheat oven to 325-degrees.
Step 9- Add prepared orange cake batter into a disposable piping bag. Add prepared lime cake batter into a separate disposable piping bag.
Step 10- Pipe the orange cake batter toward the side of the tube pan and pipe the lime cake batter toward the center of the baking pan. Once you pipe the first amount of the orange cake batter, pipe the lime cake batter towards the center of the tube pan. Continue to do this until the tube pan is filled. You can also add the batters on top of one another. Add the orange or lime cake batter into the tube pan. Shake the pan slightly to make the batter more even. Add the lime or orange cake batter on top as evenly as possible. Shake the tube pan to make the batter more even. Tap the bottom of the tube pan with your hands.
Step 11- Place into a preheated 325-degree oven on the middle rack. Bake for 1 hour and 10 minutes.
Step 12- Once the baking time has ended, remove the cake from the oven. Toothpick inserted into the cake should come out clean. Let the cake cool for 3 to 5 hours before removing it from the tube pan.
Flipping and decorating the cake
Step 13- Flip the cake over onto a cooling rack. Place the cooling rack with the cake on it onto an 11 by 17-inch baking pan.
Making the icing
Step 14- Add 1 and 1/2 cups confectioners’ sugar, 3 tablespoons melted unsalted butter, 3 and 1/2 tablespoons warm whole milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon butter extract into a medium-sized bowl. Stir with a whisk until combined.
Step 15- Divide the icing into 2 separate bowls. The weight of the icing in each bowl should be 5 ounces. Bowl 1 will be for the orange icing and bowl 2 will be the lime icing.
Bowl 1 Orange icing
Step 16- Add 1/4 teaspoon or orange juice, 1/8 teaspoon orange extract, dip a toothpick into the orange gel paste food coloring. If you are using liquid food coloring, add 4 drops in there. Swirl that into the icing. Stir all ingredients together with a whisk until combined.
Bowl 2 lime icing
Step 17- Add 1/4 teaspoon or lime juice, 1/8 teaspoon lime extract, dip a toothpick into the green gel paste food coloring. If you are using liquid food coloring, add 4 drops in there. Swirl that into the icing. Stir all ingredients together with a whisk until combined.
Troubleshoot- If the icing gets too thick (cold), heat the icing in a small pot for 5 to 10 seconds and transfer back into a small bowl.
Decorating the cake
Step 18- Carefully pour the lime icing toward the center of the cake. Once done carefully pour the orange icing toward the edge of the cake. Careful not to get any of the orange icing on top of the lime icing. Quick tip, you can also combine both of the icings as pour them directly on top of the cake. Take an offset spatula and spread the orange icing on to the side of the cake and spread the lime icing toward the center of the cake.
Step 19- To transfer the cake, place to flat spatulas underneath the cake. Gently lift up the cake and transfer it onto a cake serving pad. Let the icing set for 15 to 20 minutes before serving.
YouTube instructional video
