Orange cake

A sweet tooth’s dream! Cakes! The pastries! Recipes!

Ingredients:

Biscuit

35 ml – Sunflower oil, refined
250 g – Wheat flour
10 g – Baking powder
170 g – Sugar
150 ml – Orange juice
5 PCs. – Chicken eggs
Cream – 5 tbsp
Corn starch -380 g
Condensed milk – 300 ml
Cream
500 ml
Orange juice
Impregnation
50 ml
Brandy
2 tbsp
Sugar
250 ml
Orange juice

For impregnation of the cake I use brandy, that gives an extra touch to cakes: the alcohol is completely evaporated, it remains only a light fragrance. But if you do not like it, brandy can not add. Cream I do on the basis of the “pastry Cream”. But you can substitute regular whipped with powdered sugar cream.

Preparation:

Step 1

For the sponge cake you will need: flour, sugar, eggs, orange, baking powder and vegetable oil.

Step 2

RUB on a small grater zest of 3 oranges.

Step 3

Squeeze 150 ml of juice.

Step 4

Separate the yolks from the whites.

Step 5

Connect the yolks with half the sugar.

Step 6

Whisk to lush light weight.

Step 7

Add to the yolks the zest, baking powder, vegetable oil and orange juice. Stir until smooth.

Step 8

Stir in the sifted flour.

Step 9

Stir until smooth. The dough becomes thick enough.

Step 10

Whip the egg whites, gradually adding remaining sugar, until stiff peaks.

Step 11

Stir in a spoonful of proteins in the dough to make it not so thick.

Step 12

Then add the remaining whites and gently, from bottom-up, mix into them.

Step 13

Pour the batter into a greased form and bake at 180°C for about 50 minutes.

Step 14

Put a biscuit on a rack and cool completely.

Step 15

For the cream, condensed milk, pastry cream (or cream+powdered sugar), orange juice, starch.

Step 16

Remove the zest from the oranges, squeeze 500 ml of juice.

Step 17

To combine orange juice, cornstarch and zest. Bring to the boil and cook for a few minutes to get rid of the starchy taste.

Step 18

Add the can of condensed milk and boil until thick, about 10 minutes. Cool.

Step 19

To impregnate, combine orange juice, brandy and sugar. Bring to a boil.

Step 20

Whisk until stiff peaks pastry cream or cream with powdered sugar.

Step 21

Connect with orange mass.

Step 22

Mix well until smooth.

Step 23

Cut the cooled sponge cake 4 cake layers.

Step 24

Liberally soak the first layer.

Step 25

Apply a layer of cream.

Step 26

Cover with second layer, soak it and apply a layer of cream.

Step 27

Thus form a whole cake.

Step 28

Coat the sides and top of cake with cream, smooth the surface with cooking spatula.

Step 29

Fill cream pastry bag with a nozzle and decorate the cake in its sole discretion. Sprinkle the top with colored wafers or chips of chocolate. Leave to soak at least overnight. Enjoy your tea!

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