Orangesicle. What memories that word evokes. Today’s Orange Creamsicle Trifle will send you right back to your youth. An Orangesicle was an ice cream bar made with vanilla ice cream covered with an orange sherbet coating. This dessert reminds me of my childhood favorite. It is just the right way to end dinner on hot summer nights.
Orangesicles were my favorite dessert treat that our elementary school offered as the school year neared its end. I’ll never forget those hot days on the blacktop-covered schoolyard, trying to eat it as quickly as I could before it melted and ran down my arm.
A couple of months ago some friends and I were chatting about fun summer desserts and someone mentioned a trifle she had been served at a restaurant. That conversation stuck in my mind and I knew I wanted to use the concept to create a fun Chocolate Monday treat for you guys.
A trifle is a traditional English dessert usually made with sponge cake and whipped cream layered into tall glass bowls so you can see the beautiful layers. Any reasonably straight-sided glass bowl will work. If you want you can assemble these directly into individual glass serving bowls (like I did here) instead of the more dramatic large bowl.
To add a great textural and flavor boost, I added white chocolate chips. It is a fun surprise to take a bite of soft cake and whipped cream and experience the sensation of the chips in every bite. A little added sweetness and the perfect chewiness!
I’ve been making this cake for many years and now I make it gluten-free because of my diagnosis. I am delighted to report that it is every bit as delicious as it always has been. And combining it with the whipped cream and white chocolate make it even more indulgent.
If you want to try a white chocolate whipped cream – which is delicious too – you can find the recipe here. The cake recipe makes two loaf cakes so you can use one for the trifle and keep the second one for a future dessert. Wrapping it tightly in plastic wrap and the aluminum foil will keep it safe for up to 2 months in the freezer.
If you want to try another interpretation of creamsicles, be sure to look at my recipe for Orange Creamsicle Mousse Parfaits, an elegant and refreshing dessert!
Enjoy today’s Orange Creamsicle Trifle! Have a wonderful week and Happy Chocolate Monday!!
I added a little food coloring (red and yellow) to give a bit more color to the cakes for photography purposes. This is totally optional. For the loaf pans, I used the slightly smaller pans from USA Pans that I use for my gluten-free breads. If you use them, be sure the butter gets into all the depressions between the lines.
Using 120 grams of a gluten-free flour blend for each cup of regular flour called for in any recipe will give you excellent results. Be sure to use a gluten-free flour or some of your gf blend to dust the pans before filling. Cakes can be a little crumbly so I usually add a little xanthan gum or psyllium husk powder (use if you are sensitive to gums) to hold them together.
- Orange Pound Cake
- 3 cups (360g) gluten-free flour blend or all-purpose flour
- 1/2 tsp xanthan gum or 1 tsp psyllium husk powder (use only with gluten-free flour blend)
- 1 tsp kosher or fine sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup buttermilk or soured milk
- 1/2 cup freshly squeezed orange juice
- 1 tsp pure vanilla extract
- 1 cup (2 sticks) butter at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 tsp orange oil
- Zest of 1 orange
- Whipped Cream
- 2 cups cold heavy cream, divided
- 1/4 to 1/3 cup powdered sugar, to taste
- 1/2 tsp vanilla paste or pure extract
- About 2 cups white chocolate chips
- 1 organic Naval orange
- Heat the oven to 350°F. Butter and flour (use GF flour if needed) two 8x4x4-inch loaf pans. Line the bottoms of the pans with parchment. Set
- Bake the Cakes: In a bowl, whisk together the flour, xanthan if using, salt, baking powder, and baking soda. Set aside.
- In a large measuring cup, whisk together the buttermilk, orange juice, and vanilla. Set aside.
- In the bowl of your stand mixer, cream the butter and sugar together until light and fluffy, about 4 to 5 minutes on medium speed. Reduce speed to low and add the eggs, one at a time, mixing thoroughly between each addition. Mix in the orange oil and zest.
- Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix between additions just until incorporated before adding the next ingredient.
- Divide the batter evenly between the two prepared loaf pans. Bake until golden brown on top and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
- Cool the cakes 15 minutes in their pans, then turn out onto a wire rack and cool completely.
- Whip the Cream: Using the whisk attachment, whip the cream in your standing mixer until foamy. Add the vanilla and continue whisking until it begins to thicken and is the texture of soft pudding. Add the sugar and mix in, then increase speed to medium-high and beat to firm peaks. Cover and refrigerate until ready to assemble the dessert.
- Keep the cream and cake separate until you are ready to serve.
- To Assemble: Cut the cake into bite-sized pieces. Place a layer of the pieces in the bottom of a large glass bowl. Top with dollops of the cream and spread it over the cake with the back of a spoon. Sprinkle a handful of the white chocolate chips over the cream. Scatter more cake pieces on top, add another thick layer of cream, more white chocolate chips, and continue until all the ingredients have been used, ending with a layer of cream.
- Cut the orange slices (through the "equator") and cut each slice into quarters.
- Scoop portions into individual bowls. Garnish with piece of orange and serve. Alternately you can layer the ingredients in individual glass containers and serve to each of your guests.
- Wrap the second cake in plastic and then foil and freeze up to 2 months.
- Yield: about 4 servings plus extra cake
Create a New Tradition Today!