I love to make this Orange Shortcake, this recipe combine fluffy sponge cake sandwiched with a super creamy whipped cream and zesty fresh juice in the center for a burst of flavor in every bite. Perfect for afternoon tea parties, summer picnics.

Orange Jam 1. Peel the orange from the  juice sac and remove the seeds then cut into 3 and transfer ½ cup of it  it into a sauce pan. Add sugar and water then boil over medium high heat  until the orange is soft. 2. Combine 1 tbsp water and  cornstarch then pour it into the orange mixture. Stir and boil until the  texture is thick like a jam. Pour it into a bowl, set aside and let it  cool completely before using.

Cream 1. In a saucepan, combine  sugar, cornstarch, and salt. Add in milk and whisk until there is no  lump. Heat milk mixture over medium heat, whisk continuously until  thickened. 2. In a small bowl, lightly  beat the egg yolk then slowly stir about ¼ cup hot milk mixture into the  egg yolk until well combined. Whisk back the egg mixture to a saucepan. 3. Continue to cook over  medium heat for 2 minutes or until thickened. Remove the saucepan from  heat, then add butter and vanilla and whisk until well combined. 4. Transfer the custard cream  to a bowl. Cover it with plastic wrap and press it directly onto the  surface of the custard cream to prevent it from forming a skin on the  surface. Let it cool completely in a refrigerator.

– Cut the cake in a half then  spread the custard cream then orange jam on top of the first cake  layer. Place another cake and spread custard cream then top it with  orange slices, slightly press the orange with a scrapper and spread thin  layer of the cream on top and sides of the cake. Use a bench scraper  for smooth sides. Refrigerate for 3 hours. – Trim sides of the cake and  cut it into 10 pieces. Swirl whipped cream on top of every cake then  garnish it with fresh orange. Enjoy!