Orange Aperol Spritz Sheet Cake by Elisa Sunga

I’m thrilled to share this recipe from Elisa Sunga’s debut cookbook, Cake Picnic.

I’m not a big cocktail drinker, but if I were, an Aperol spritz would be my go-to. This cake captures all the sparkle of that summer cocktail. Fresh orange zest and a hint of bitter Aperol create layers that taste like sunbeams and lazy afternoons in Europe. Cut into squares and share with everyone because it’s exactly what you want on a warm afternoon by the water.

Makes one 9 by 13 in [23 by 33 cm] cake

2 cups [400 g] granulated sugar
2 Tbsp orange zest, from 1 or 2 large oranges
5 eggs, at room temperature
1¾ cups plus 1 Tbsp [360 g] neutral oil
1 cup plus 1 Tbsp [240 g] vanilla yogurt, at room temperature
1 cup plus 1 Tbsp [240 g] fresh orange juice, from 3 or 4 large oranges
1⁄ 3 cup [80 g] Aperol
1½ tsp kosher salt
2 2⁄ 3 cups plus 1 Tbsp [330 g] all-purpose flour
2 Tbsp cornstarch
2 tsp baking powder
½ tsp baking soda

ORANGE APEROL SWISS MERINGUE BUTTERCREAM

¾ cup plus 2 Tbsp [172 g] granulated sugar
2 Tbsp orange zest, from 1 or 2 large oranges
3 egg whites
1 cup [226 g] unsalted butter, cut into 1 in [2.5 cm] pieces, at room temperature
1 tsp kosher salt
1 tsp vanilla extract or paste
¼ cup plus 1 Tbsp [70 g] Aperol

DECORATIONS

Piped buttercream swirls, buttercream textures made with a cake comb, flower petals, sprinkles, orange wedges, candied citrus peels, orange supremes, whole oranges, or a mix of citrus fruit (optional).

TO MAKE THE ORANGE APEROL SPRITZ CAKE

1. Preheat the oven to 325°F [165°C]. Grease and line a 9 by 13 in [23 by 33 cm] cake pan with parchment paper.

2. In a large bowl, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant and free of clumps. Add the eggs, oil, yogurt, orange juice, Aperol, and salt, whisking until fully incorporated.

3. In a separate medium bowl, sift together the flour, cornstarch, baking powder, and baking soda. Add the flour mixture to the egg mixture in two additions, whisking thoroughly between each addition.

4. Pour the batter (it will be thin) into the prepared baking pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Remove from the oven and place on a wire rack. Let the cake cool in the pan to room temperature before running a butter knife inside the rim of the pan and inverting the cake onto the rack.

TO MAKE THE ORANGE APEROL SWISS MERINGUE BUTTERCREAM

1. Fill a medium saucepan with water and bring to a simmer. In the bowl of a stand mixer, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant and free of clumps. Add the egg whites. Place the bowl over the simmering water, ensuring the bottom does not touch the water, and whisk constantly until the sugar dissolves and the mixture reaches 160°F [70°C]. To test, rub a small amount between your fingers—it should feel completely smooth.

2. Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form, about 10 minutes. With the mixer on low, gradually add the butter, one piece at a time, then add the salt and vanilla. The mixture may look curdled at first, but it will come together. Once all the butter is incorporated, scrape down the sides of the bowl, increase the speed to high, and whip for another 5 minutes.

3. Transfer one-third of the buttercream to a small pot over medium-low heat and melt the buttercream. Add the Aperol and mix to incorporate. Pour the melted buttercream mixture back into the bowl of the stand mixer with the remaining buttercream. Beat on high for another 5 to 8 minutes. Don’t worry if the buttercream initially looks melted; it will come together. The buttercream should be light, airy, and doubled in volume.

TO ASSEMBLE AND DECORATE THE CAKE

Place the cake on a cake board or serving plate, securing it with a small dab of orange Aperol Swiss meringue buttercream directly on the board. Using an offset spatula, spread the buttercream evenly over the surface. Decorate as desired. Remove nonedible decorations before serving.

This recipe appears in Cake Picnic by Elisa Sunga and was printed with permission by Chronicle Books. To order your copy of Cake Picnic, visit BookShop.org.