Gateau Fourre' a' la Crème au Bearer a' l'Orange

Roughly translated in English: Orange sponge cake iced with Orange Butter cream Icing and filled with Orange-Butter Filling.

This FANTASTIC cake I actually made on Christmas Eve this past December.  Why Christmas Eve? Probably due to boredom and the fact that Mom shelled out $42.95 for a copy of “Mastering the Art of French Cooking”.

Little did I know that this cake would start a landslide of decadent cooking and baking that would pull me out of a deep, dark, depression!

“Mastering the Art of French Cooking”

Gateau A L’Orange (Orange Sponge Cake) pg. 671

Gateau Fourre a la Crème d’Orange (Orange-Butter Filling) pg. 672

Crème au Beurre a l’Orange (Orange Butter-Cream Icing) pg. 674

Despite it’s rich sounding name, this cake is very light and fluffy and only contains 3/4 of a cup of cake flour.  I highly recommend setting aside a few hours for making this cake.  It’s labor intensive and time consuming but well worth it!