Orange Cake with White Chocolate Mousse Icing Recipe

White Chocolate Mousse Icing: Place chocolate and butter in heatproof bowl. Bring cream to boil; pour over chocolate and stir until chocolate is melted. Let cool.

Lightly whisk to blend any melted butter or chocolate floating on top; cover and refrigerate for at least 2 hours or, preferably, overnight.

Beat in icing sugar until in stiff peaks; refrigerate until chilled or for up to 1 day.

Peeling off and discarding skin, membranes and any white pith, separate clementines into sections. In small saucepan over medium heat, boil sugar and juice until sugar is dissolved; add sections and cook, turning carefully to avoid breaking, for 2 minutes. Reserving syrup, strain over heatproof bowl; refrigerate sections and let syrup stand, covered, at room temperature.

 Orange Cake: In heatproof bowl, beat eggs with sugar and place over saucepan of simmering water; with electric hand mixer or whisk, beat continuously until mixture is tripled in volume and thick enough to flow in thick stream when beaters are lifted, about 7 minutes. Remove from heat; beat until cooled.

Stir in orange rind and vanilla; lightly stir in flour just until blended. Stir in butter until blended. Scrape into 2 well-buttered 4-inch/10 cm springform or metal cake pans. Bake in centre of 350F/180C oven until tops are golden and cake tester inserted in centre comes out clean, about 17 minutes. Let cool in pans on rack.

Remove cakes from pans. With very sharp or serrated knife, carefully trim top of each cake flat; brush top of each with 2 tbsp/30 mL of the reserved syrup. Spread one top with icing; top with other cake, syrup side up. Spread icing over top and side; decorate with clementine sections.