Orange Cake
I have made this orange cake a few times when I needed something festive but not complicated. The base is a cocoa sponge cake, the cream is refreshing, made with mascarpone and fresh oranges. For the glaze, I use dark chocolate, not too much, just enough to create a good contrast with the rest. The recipe is quite clear, but it requires patience with the cream and assembly. Each time I let the cake chill overnight; it comes out firm, doesn’t get soggy, and tastes fresh.
Quick info
Total time: about 2 hours + chilling time in the fridge (ideally overnight)
Preparation time: about 1 hour and 20 minutes
Baking time: 25-35 minutes, depending on the oven
Servings: 12-14 slices
Difficulty: medium
Recipe type: birthday cake or for holidays
Ingredients
For the base:
7 eggs
7 tablespoons of sugar
7 tablespoons of flour
3 tablespoons of cocoa powder
1 teaspoon of baking powder
For soaking:
1 cup of fresh orange juice (approx. 200 ml)
For the cream:
500 ml of liquid cream
500 g of mascarpone
200 g of powdered sugar
3 large oranges
3 sachets of gelatin
4 tablespoons of granulated sugar
For the glaze:
50 g of dark chocolate
50 ml of liquid cream
25 g of butter
1/2 sachet of gelatin
For decoration:
physalis fruit (cape gooseberries)
sugar heart decorations
some powdered sugar
Preparation method
1. Preparing the base
Separate the eggs: break the eggs into a large bowl, add the sugar, and beat with a mixer on high speed until the mixture becomes very frothy and the sugar has almost completely dissolved. The result should be a dense, airy cream.
Sift the flour with the baking powder and cocoa. Fold them into the egg mixture gently, from the bottom up, with a spatula, so as not to lose the air in the batter.
Line a cake pan (approx. 24 cm in diameter) with parchment paper on the bottom. Pour in the batter and level it.
Bake at low to medium heat in a preheated oven for about 25-35 minutes. Test with a toothpick: if it comes out clean, the base is ready. Remove from the oven and let it cool completely in the pan.
Once cooled, cut the base horizontally into two equal parts.
2. Soaking the base
Squeeze the oranges until you obtain a cup of juice (approx. 200 ml). With a spoon or a brush, soak both halves of the base evenly, but without making them too soggy.
3. Orange cream
Peel the oranges and cut them into small cubes, letting them drain in a sieve to avoid too much liquid in the cream.
Gelatin: prepare 3 sachets according to the instructions on the package. Usually, it is soaked in cold water, then melted in a double boiler. Let it cool before adding it to the cream.
Whip the liquid cream with a mixer until it becomes firm but not too stiff (so it doesn’t curdle). In another bowl, mix the mascarpone with the powdered sugar until it becomes a smooth cream. Fold the whipped cream into the mascarpone in 2-3 batches, mixing gently.
Add the cooled gelatin and mix for a few seconds to distribute it evenly. Add the drained and cubed oranges and fold them in with a spatula.
4. Assembly
Place the first base on a platter, inside the ring of the cake pan. Soak it with half of the orange juice.
Pour the orange cream on top and level it well. Place the other base on top and soak it with the remaining juice.
5. Chocolate glaze
In a small saucepan, add the liquid cream, broken chocolate, and butter. Heat over low heat, stirring continuously until everything melts and becomes a smooth glaze.
Prepare 1/2 sachet of gelatin according to the package instructions, let it cool slightly, then incorporate it into the warm glaze (not hot). Mix quickly.
Pour the glaze over the cake, directly over the second base. Level it as much as possible.
6. Decoration and chilling
Decorate with physalis, sugar hearts, and a little powdered sugar.
The cake should go in the fridge for at least 5-6 hours, but ideally overnight, to let the cream and glaze set well.
Why I make the recipe often
I like it because the ingredients are accessible and the cake remains stable even after a day. It can be prepared a day before the event, it doesn’t tend to get soggy or leak. It’s easy to customize with other fruits if needed.
Tips and variations
Tips
Do not skip draining the oranges for the cream; otherwise, it will become watery.
The base must be completely cooled before cutting and soaking.
Use the orange juice immediately after squeezing; otherwise, it will oxidize and become bitter.
If the cream or mascarpone are not cold, the cream will not set firm.
For the glaze, be careful that it is not too hot when adding the gelatin.
Substitutions
Mascarpone can be replaced, if necessary, with a mixture of cream cheese and a little heavy cream, but the taste will be more tart.
You can use vegetable cream if you don’t have liquid cream.
If you can’t find physalis, decorate with thin slices of orange or other fresh fruits.
Variations
The base can be made without cocoa, just with flour.
The cream can also be made with other fruits - strawberries, pineapple, mango, cut into small cubes and drained of juice.
For a different look, you can assemble the cake in a rectangular shape and cut it like a dessert.
Serving ideas
The cake cuts better if it sits in the fridge overnight.
It is suitable for birthdays, holidays, or whenever you want a fruit dessert.
It can be served with an orange sauce or extra slices of orange on the side.
Frequently asked questions
1. Can the base be made a day in advance?
Yes, the base can be baked a day in advance and keeps well in the fridge, wrapped in cling film.
2. Can I use gelatin sheets instead of sachets?
Yes, measure the equivalent according to the instructions on the package, do not change the preparation method.
3. What should I do if the cream seems too soft?
Check if the gelatin was properly soaked and melted and if the cream and mascarpone were cold. After a few hours in the fridge, the cream should set.
4. Can I use a different glaze?
You can skip the chocolate glaze or replace it with a thin layer of orange jam for extra flavor.
5. How do I cut the base evenly?
I use a long, serrated knife and make a circular cut slowly, rotating the base on the edge to make it even.
Nutritional values
Estimation for one serving (1/14 of the cake):
calories: 370-410 kcal
carbohydrates: 37-40 g
proteins: 6-7 g
fats: 21-23 g
These values are approximate and depend on the size of the portions and the exact ingredients used.
Storage and reheating
The cake lasts in the fridge for 2-3 days, covered or in a box. It is not suitable for reheating. The simple base can be stored separately for 1-2 days before assembly. Once the cake is ready, I do not recommend freezing, as the texture of the cream and the base with fresh fruits may suffer.
That's it. It's a recipe I come back to periodically, not because it's quick, but because it has a balance between the base, cream, and the taste of fresh orange.
Ingredients: For the base: 7 eggs, 7 tablespoons of flour, 7 tablespoons of sugar, 1 teaspoon of baking powder, 3 tablespoons of cocoa. For soaking: 1 glass of natural orange juice. For the cream: 500 ml of whipped cream, 500 g of mascarpone, 200 g of powdered sugar, 3 large oranges, 3 packets of gelatin, 4 tablespoons of granulated sugar. For the glaze: 50 g of dark chocolate, 50 ml of liquid cream, 25 g of butter, 1/2 packet of gelatin. For decoration: physalis (cape gooseberries), heart-shaped decorations, a little powdered sugar.
Tags: orange cake chocolate cake
