Orange cake

Step-by-step preparation

Cooking time: 4 hr 30 mins

1. STEP 1

   

   How to make orange cake? Start cooking by baking the sponge cake. How to make a sponge cake? Prepare the ingredients for the sponge cake. All products should be at the same room temperature, then the dough will rise well and evenly during baking. It is better to use freshly squeezed juice, but you can also use ready-made juice, without sugar.

2. STEP 2

   

   First, carefully separate the whites from the yolks. Make sure that not a drop of yolk gets into the whites, otherwise they will not beat. Pour the whites into a large dry bowl.

3. STEP 3

   

   To begin, beat the egg whites until fluffy and light foam forms. Start beating the whites with the mixer at minimum speed and gradually increase the speed as the whites grow in volume. As soon as the whites turn into fluffy foam, add all the sugar in small portions.

4. STEP 4

   

   After adding all the sugar, beat the whites until all the sugar has dissolved and the whites have turned into a dense, shiny mass. The mixer beaters will leave marks on their surface in the form of steep peaks.

5. STEP 5

   

   With the mixer running, mix in all the yolks one at a time.

6. STEP 6

   

   Heat freshly squeezed orange juice in the microwave until warm. Pour 1/3 of the warm juice into the beaten egg mixture and add 1 tsp. zest. Mix with a hand whisk or spatula.

7. STEP 7

   

   Mix together flour, starch and baking powder. Sift 1/3 of the dry mixture into the dough and gently mix with a whisk or spatula until smooth.

8. STEP 8

   

   Thus, alternately add the remaining juice and flour mixture to the dough. Mix all ingredients carefully so that the whites do not lose their volume.

9. STEP 9

   

   Line a 22 cm diameter mold with paper or grease with butter and sprinkle with flour. Fill the mold with dough.

10. STEP 10

    

    Bake the biscuit in an oven preheated to 180°C for about 35-40 minutes (depend on your oven). Do not open the oven door for the first 25 minutes, as the temperature change may cause the biscuit to fall off. When the top layer of baked goods is slightly browned, check it for readiness: pierce it with a wooden skewer in several places; if the skewer comes out dry, then the pan can be removed from the oven.

11. STEP 11

    

    Remove the finished biscuit from the mold, transfer to a wire rack and leave to cool completely. If you have time, wrap the cooled biscuit in film and leave for 4-5 hours or overnight to harden.

12. STEP 12

    

    The next step is to prepare the orange cream. Prepare food for him. Choose condensed milk and cream of the highest quality, without adding vegetable fats.

13. STEP 13

    

    In a saucepan, combine orange juice, zest and starch. Stir.

14. STEP 14

    

    Place the saucepan on the fire and, stirring constantly, bring the mixture until thickened.

15. STEP 15

    

    Add condensed milk.

16. STEP 16

    

    Return the saucepan to the stove and cook over low heat until the mixture thickens again. Stir the cream constantly so that it does not burn. Pour the thickened cream into a bowl, cover with film (the film should touch the surface of the cream to prevent a crust from forming) and leave to cool completely.

17. STEP 17

    

    Whip the heavy cream until it forms a thick, stable mass. Read about how to beat them correctly at the end of the recipe. Mix the whipped cream into the completely cooled orange cream in several additions.

18. STEP 18

    

    Orange cream is ready. In texture and taste, it most closely resembles a light mousse.

19. STEP 19

    

    For impregnation, combine juice and sugar. Bring the mixture to a boil and simmer for a few minutes. Remove the mixture from the heat, let cool and add liqueur if desired. If children will eat the cake, do not add alcohol.

20. STEP 20

    

    Assemble the cake. Cut the completely cooled biscuit into three equal parts.

21. STEP 21

    

    Place one part of the biscuit on a dish, thoroughly soak it in syrup (adjust the degree of impregnation to your taste).

22. STEP 22

    

    Cover the sponge with a layer of orange cream.

23. STEP 23

    

    Assemble the cake this way. Do not soak the last cake layer on top with syrup. In this form, leave the cake for 1 hour so that the cream sets. Decorate the cake to your liking. You can top it with dark or white chocolate frosting or whipped cream.

24. STEP 24

    

    To decorate with butter cream, whisk the cream together with powder and thickener (it is not necessary to use it, but if the house is hot, the cream does not hold its shape well). Cover the sides and top of the cake with buttercream. Place some of the cream into a pastry bag with a shaped tip.

25. STEP 25

    

    Grate the chocolate and sprinkle the resulting crumbs on the sides of the cake (leave a little crumb to decorate the top of the cake). Decorate the top of the cake with curls of cream, as if outlining portions. If desired, decorate each curl of cream with dried orange slices. Sprinkle the center with the remaining chocolate chips.

26. STEP 26

    

    The orange cake is ready. Let it soak for a few hours and you are ready to serve.

27. STEP 27

    

    Bon appetit!

Comments on the recipe

olgay198108

22.11.2023

5

Great recipe!!! Such colorful photos that my mouth is watering))) I’m taking it to the kk)) And thank you))

Erna

22.11.2023

5

Tell me, does the starch have to be corn? Is it possible to replace it with potato?

Julia

22.11.2023

4.8

Great simple recipe. The cake is very tasty, but next time I won’t add zest to the cream. Thank you so much for the recipe, I will always make this cake.

Elena

22.11.2023

4.9

The biscuit turned out. The cream is good. For decoration, I didn’t like the taste of the cream; the thickener tasted like semolina. It’s better to make the cream alone without the zest, because the grains don’t look attractive, or boil the zest and strain, or boil it in gauze, then take it out. I haven’t tried the cake yet, it’s infused.

Elena

22.11.2023

5

Today we devoured this cake. It was very tasty! At first I didn’t like the finished sponge cake, it seemed heavy and fell a little (I trimmed it). And I managed to dry the oranges beautifully

Dorama 221

22.11.2023

5

It turned out very tasty. Orange cake - simple, quick and very beautiful!

Unona

22.11.2023

5

Very tasty cake! Thanks for the recipe!