Cake longer than wide
Cake Longer Than Wide: A Delicacy for Lovers of Authentic Flavors
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12
This cake has become special not only for its delicious taste but also for the story behind its name. When I decided to make it for the first time, it didn't have a name. My husband, with his innate artistic sense, carefully observed the shape of the cake and decided to name it "Longer Than Wide." And so it remained! This is a simple yet flavorful recipe, perfect for both special occasions and a relaxing afternoon.
Recipe History
This cake combines classic pastry elements with a modern twist, thanks to the addition of oranges that bring a splash of freshness and flavor. The origins of this recipe can be found in the cooking traditions of housewives who wanted to blend simple tastes with sophisticated ones, using accessible ingredients.
Ingredients
*For the base:*
- 6 eggs
- 200 g granulated sugar
- 150 g sifted flour 000
- 50 g sifted cocoa
- 150 g melted and cooled butter
- 2 oranges (zest and juice)
*For the cream:*
- 3-4 tablespoons orange juice
- 350 g powdered sugar
- 60 g granulated sugar
- 130 g soft butter, cut into cubes
- 1 egg
- zest of one orange
*For decoration:*
- Cocoa
- Grated orange zest
Step by Step: Preparing the Base
1. Preparing the Pan: Start by greasing a small pan (about 30x40 cm) with butter. This step is essential to prevent the cake from sticking to the pan.
2. Preheating the Oven: Set the oven to 180°C. It is important to have the oven well heated before placing the cake inside to ensure even baking.
3. Beating the Egg Whites: In a large bowl, beat the egg whites with a mixer until they become foamy. It is important that the egg whites are cold to achieve a stable foam.
4. Adding Sugar: Gradually add the granulated sugar to the egg white foam and continue mixing until the mixture becomes glossy and firm.
5. Incorporating the Orange Juice: Add the orange juice gradually, mixing gently but constantly to avoid deflating the mixture.
6. Adding the Yolks and Butter: Add the yolks and melted butter, mixing 4-5 times until well combined.
7. Flour and Cocoa: Sifting the flour and cocoa is crucial to avoid lumps. Gradually add them, mixing with a whisk by folding to keep the air in the mixture.
8. Baking: Pour the mixture into the pan, level it gently, and bake for about 30 minutes, until a toothpick inserted in the center comes out clean. Let the base cool slightly in the pan, then transfer it to a wire rack to cool completely.
9. Cutting the Base: Once the base has cooled, cut it in half lengthwise, preparing it to be filled.
Preparing the Cream
1. Beating the Eggs with Sugar: In another bowl, beat the egg with the powdered sugar until the mixture becomes white and creamy.
2. Boiling the Orange Juice: In a small saucepan, boil the orange juice with the granulated sugar for one minute, until the sugar is completely dissolved.
3. Incorporating the Juice: Let the juice cool slightly, then pour it in a thin stream over the egg mixture, stirring continuously. This will thicken the cream.
4. Adding the Butter: Add the butter cubes and orange zest, mixing until everything is well combined.
5. Cooling the Cream: Place the cream in the refrigerator to firm up before assembling.
Assembling the Cake
1. Filling the Layers: Place one layer on a platter and spread a small amount of cream between the two layers. This step will help keep the layers stable.
2. Coating the Outside: Use the remaining cream to coat the cake on all sides, creating a delicious covering.
3. Decorating: Sprinkle cocoa and grated orange zest on top for an attractive appearance and intensified flavor.
Serving Suggestions and Variations
This cake can be served plain, but you can accompany it with a scoop of vanilla ice cream or a warm chocolate sauce for a delicious contrast. You can also add toasted nuts or almonds for an extra texture.
Frequently Asked Questions
- Can I use another type of flour?: It is recommended to use flour 000 to achieve a fluffy base. However, you can experiment with whole wheat flour for a healthier version.
- What type of butter is best?: Choose butter with a high-fat content (at least 80%) to achieve a smooth and delicious cream.
- How can I store the cake?: You can store the cake in an airtight container in the refrigerator for up to 4 days. That is, if you manage not to eat it before!
Nutritional Benefits
This cake offers a combination of carbohydrates from sugar and flour, proteins from eggs, and healthy fats from butter. Oranges add a dose of vitamin C, beneficial for the immune system.
Calories
A serving of cake contains approximately 250-300 calories, depending on the servings and ingredients used.
Making this "Longer Than Wide" cake is not just a culinary activity, but also an opportunity to create beautiful memories around the table. So, put on your chef's clothes and let your creativity flow! Enjoy!
Ingredients: For the base: 6 eggs, 200 g granulated sugar, 150 g all-purpose flour, sifted, 50 g cocoa powder, sifted, 150 g melted and cooled butter, zest and juice of 2 oranges. For the cream: juice from one orange (about 3-4 tablespoons), 350 g powdered sugar, 60 g granulated sugar, 130 g soft butter, cut into cubes, 1 egg, zest of one orange. Cocoa powder and orange zest for decoration.
