This 21 layer orange cake aka Torta de Panqueque, is a classic Chilean cake that I just can’t get enough of. The layers bake up with a pound cake like texture dense but tender and they get stacked with a bright, tangy orange curd that cuts through the richness perfectly. It’s tall, a little rustic, and finished with cake crumbs and a touch of meringue on top. Simple, but so good.
This recipe makes one 6-inch cake, just over 4 inches tall. It’s a tall cake, so if you prefer, you can make the layers 8-inches. In that case, increase each cake layer to 130–140g batter. The cake will be shorter but will serve more people.