Orange Cake * Swiss Meringue Buttercream

Instructions

1. Place a bowl of eggs in a pot of hot water, add sugar and vanilla extract, and stir to raise the temperature to about 40 degrees.
2. Take out the bowl with the egg and place the bowl with butter on the pot to raise the temperature (about 50 to 60 degrees).
3. Whip the eggs in the order of high speed, medium speed, and low speed to make a dense foam.
4. Divide the wheat flour and baking powder into 2 parts and sieve them. Mix until raw flour is no longer visible.
5. Add lemon juice to warm milk (about 50 degrees) and mix, then add to the dough and mix.
6. Add a part of the dough to the butter melted in a hot water bath and mix, then put it back into the dough and mix evenly.
7. Pour half of the dough into the oven pan, add the orange pigment to the remaining dough, mix, and pour into another oven pan.
   (If you add color to the dough and mix it, the volume will decrease, so it is better if you leave a little more of the dough with the color in it)
8. Beat to remove large air bubbles, bake in an oven at 170 degrees (preheated to 190 degrees) for about 40 minutes, take it out, turn it over, and cool.
9. Separate only the orange flesh put it in a saucepan, add sugar, and simmer until thickened (over low heat for at least 10 minutes).
10. Add lemon juice and boil a little more, then cool it in the refrigerator and put it in a piping bag.
11. Mix the egg whites with sugar and salt, then place them in a pot of boiling water and boil it to 70 degrees while stirring.
12. Remove from the pot and whip to make a hard meringue. (Cool the meringue to about 30 degrees)
13. Add one or two pieces of room temperature butter at a time and whip enough. Lastly, add orange Cointreau and whip a little more.
14. Remove the top and bottom sides of the cake sheet and cut it into 2 pieces to prepare a total of 4 sheets.
    (I removed the burn color from the edge of the sheet and used it, but it's okay to use it as is)
15. Put a little cream for decoration on the top, put an orange sheet on a spinning wheel, and sprinkle syrup.
16. Flatten with cream, top with orange puree, flatten, place the vanilla sheet on top, and repeat.
17. After icing with buttercream, harden in the refrigerator for about 30 minutes.
18. Add color to the remaining cream to make orange cream, and apply to the cake and icing.
19. Squeeze the white cream on the top using a tip (No. 865, round tip) and put it in the refrigerator for about 10 minutes.
20. Dig out the top of the cream squeezed with a round tip, make a groove, and put the orange puree.