Orange cream cake
Orange Cream Cake: A Sweet and Fragrant Indulgence
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Servings: 8-10
On a day when inspiration came from a simple glance at a fruit basket, I decided to create something special: an orange cream cake that would bring smiles to the faces of my loved ones. This recipe combines the delicacy of the sponge layers with an aromatic orange cream, offering a perfect dessert for any occasion.
A Brief History of Orange Cream Cake
Fruit cream cakes have a long history, cherished by generations for their light texture and fresh taste. Orange cream, in particular, adds a touch of vibrancy and freshness, making it an excellent choice in contrast to the fluffy sponge. This cake not only delights the taste buds but also brings a splash of sunshine to every slice, perfect for festive meals or gatherings with friends.
Ingredients
For the Sponge:
- 5 eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- 1 teaspoon dry yeast
- A pinch of salt
- 3 tablespoons water
- 3 tablespoons oil
- Zest of 1 orange
For the Cream:
- 120 ml orange juice (about 2 oranges)
- 1 tablespoon grated orange zest
- 8 tablespoons sugar
- 250 g butter (choose a quality butter without water; I use Rarău butter)
- 2 egg yolks
- 1.5 tablespoons flour (heaping)
For the Topping:
- 100 ml cooking cream
- 100 ml whipped cream
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Preparation Steps
Step 1: Preparing the Sponge
1. Separating the eggs: Start by separating the egg whites from the yolks. It is important that the bowls are clean and dry to achieve a perfect foam.
2. Beating the egg whites: In a large bowl, add the egg whites and a pinch of salt. Beat them with a mixer until they form a firm foam. Here, patience is key; make sure to achieve a stable foam.
3. Adding the sugar: Gradually add the sugar while continuing to mix until it completely dissolves. This is when you’ll see the foam becoming glossy and firm.
4. Incorporating the dry ingredients: Sift the flour over the egg white mixture and add the dry yeast. Gently fold in using up-and-down motions to avoid losing air from the egg whites.
5. Finalizing the mixture: Add the yolks, oil, water, and grated orange zest. Gently mix until combined.
6. Baking: Line a 20 cm/22 cm baking pan with parchment paper and pour in the mixture. Level the surface and place the pan in a preheated oven at 180°C. Bake the sponge for about 30 minutes or until golden and passes the toothpick test. Let it cool completely.
Step 2: Preparing the Cream
1. Mixing the yolks: In a double boiler, add the yolks, 50 ml of orange juice, and sugar. Whisk the mixture over low heat, being careful not to let it stick.
2. Adding the flour: In another bowl, mix the remaining orange juice with the flour. When the yolk mixture starts to froth, add the flour mixture, stirring continuously. Leave it on medium heat, stirring until it thickens like cream.
3. Enhancing the cream: Turn off the heat and let the cream cool. Meanwhile, beat the butter until fluffy. Gradually add the cooled orange cream, one tablespoon at a time, mixing well after each addition.
Step 3: Assembling the Cake
1. Slicing the sponge: Take the cooled sponge and cut it into three horizontal layers.
2. Assembling: On a serving platter, place the first layer of sponge, spread half of the orange cream, add the second layer of sponge, follow with the remaining cream, and then place the last sponge layer on top.
3. Preparing the whipped cream: In a bowl, mix the cooking cream with the whipped cream, sugar, and lemon juice until you reach the desired consistency.
4. Decorating: Spread the whipped cream on top of the cake and refrigerate for at least one hour before serving.
Practical Tip
For an even more intense flavor, you can add a few drops of vanilla extract to the orange cream. Also, if you are a chocolate lover, you can sprinkle some chocolate chips on top of the cake for a more appealing look.
Frequently Asked Questions
1. Can I use canned oranges?
It is better to use fresh oranges for a more intense and authentic taste.
2. How can I store the cake?
The cake stores well in an airtight container in the refrigerator for 3-4 days.
3. Can I replace the butter?
Yes, you can use margarine, but the taste will be different. Choose a quality margarine for the best results.
Delicious Pairings
This orange cream cake pairs perfectly with a cup of Earl Grey tea or a cold lemonade. Additionally, vanilla ice cream can add a delicious contrast of temperature and texture.
Nutritional Benefits
The orange cream cake is not only delicious but also packed with vitamins! Oranges are rich in vitamin C, which supports the immune system, while butter provides healthy fats.
Estimated calories: 300-350 calories per serving (depending on the serving size and ingredients used).
In conclusion, this orange cream cake is a perfect choice to bring smiles around the table. With a little patience and love, you will create a dessert that everyone will adore. So put on your kitchen gloves and enjoy the cooking process!
Ingredients: Base 5 eggs 6 tablespoons sugar 6 tablespoons flour 1 teaspoon dry yeast a pinch of salt 3 tablespoons water 3 tablespoons oil grated orange peel Cream 120 ml orange juice (squeeze two oranges) 1 tablespoon grated orange peel 8 tablespoons sugar 250 g butter two egg yolks 1.5 tablespoons flour (the tablespoon should be heaped) For decoration 100 ml cooking cream 100 ml vegetable whipped cream 1 tablespoon sugar 1 teaspoon lemon juice
