Creamsicle Sheet Cake

Ingredients

• non-stick cooking spray
• 1 cup granulated sugar
• 1 large orange , zested
• 5 large eggs
• 1.25 cups all purpose flour
• 1.75 teaspoons baking powder
• 0.5 teaspoons sea salt
• 0.5 cups buttermilk
• 2 teaspoons vanilla extract

Instructions

1. 1

   Gather all ingredients. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 9 x 13 inch cake pan with nonstick spray.

2. 2

   Combine sugar and orange zest in a small bowl and rub together with your hands until well zest has colored the sugar a light orange.

3. 3

   Add eggs to the bowl of an electric mixer fitted with the whip attachment (or in a large bowl if using a hand mixer) and beat on medium speed for 1 minute. Increase to medium-high speed, and gradually add orange sugar in about 3 additions. Continue to whip for 5 minutes, until the mixture becomes pale and thick.

4. 4

   While the eggs whip, whisk flour, baking powder, and salt together in a small bowl.

5. 5

   Once egg mixture is ready, mix in buttermilk and vanilla on low speed, mixing just to incorporate.

6. 6

   Add dry ingredients to the bowl, and mix on low speed until combined. Scrape the bowl well, and mix once more on low speed to make sure everything is well combined.

7. 7

   Pour batter into the prepared pan and gently spread into an even layer. Transfer to the oven and bake until the surface of the cake is evenly golden brown, and the cake springs back gently in the center when touched, 30 to 35 minutes.

8. 8

   Prick the warm cake all over with the tines of a fork, a chopstick, or a skewer to make holes all over the cake.

9. 9

   Pour orange juice evenly over the surface of the cake.

10. 10

    Combine sweetened condensed milk and milk in a large liquid measuring cup or mixing bowl with a pour spout and stir until well combined. Pour milk mixture over the cake, aiming to evenly cover the whole surface. Let cake cool completely at room temperature.

11. 11

    Loosely cover the surface of the cake pan with plastic wrap, and refrigerate the cake for at least 2 hours and up overnight.

12. 12

    Combine cream, powdered sugar, and vanilla in the bowl of an electric mixer fitted with the whip attachment (or in a large bowl if using a hand mixer) and beat on medium speed until medium peaks form.

13. 13

    Unwrap the soaked cake, and cover the surface evenly with whipped cream. Garnish with orange zest. The cake will keep, loosely covered, in the refrigerator for up to 4 days.