Sunday, 1 December 2013

Orange Cream Cake

Found this recipes from wendyinkk@blogspot. This recipe uses some corn flour. It makes the cake much lighter than the sponge cake. I prefer to eat the cake the same day as as the cake taste moist and tender at room temperatur  and it's quiet a delight to eat. If you keep the cake chilled, you can reheat each slice for 15-20 seconds in a microwave. Eating the cake cold will be a bit too firm, unless you enjoy it this way.

  • 100g butter
  • 100g sugar
  • 3 egg yolks
  • 185ml milk
  • zest of 2 oranges, plus some extra for garnish
  • 3 egg whites
  • 50g sugar
  • 50g corn flour
  • 150gplain flour
  • 2 tsp baking powder
  • 150ml fresh orange juice
  • 100g sugar
  • 25g plain flour
  • 40g unsalted butter

To prepare the cake: Grease 2 x 20cm sandwich tins and line the base. Preheat the oven to 180C.

Sift flour,corn flour and baking powder and set aside. Beat the egg yolks with sugar until pale and fluffy. Add in the butter and beat until smooth.

Put half of the sifted flours into the butter mixture and beat on low speed until smooth. Gradually pour in the half the milk and beat on a low speed until well blended. Finally put in the balance of the flours into the butter mixture and again beat until smooth. Pour in the remaining milk and orange zest and beat until all the mixture are well incorporated.

In a clean bowl whisk the egg whites until foamy. Put in the sugar and beat until stiff.
Add 1/4 of the beated egg whites into the batter with a ballon whisk, fold until no lumps are seen.Repeat with another 1/4 of the egg whites.

Use a spatula and scrape the sides of the bowl. Fold in the balance egg whites. Divide the batter into the 2 prepared sandwich tins.

Bake for 180C for 30 minutes or until the skewer inserted comes out clean. Let the cake cool down in the tin for 10 minutes then tranfer into a wire rack to cool completely.

Prepare the cream filling: Combine flour and sugar in a heavy saucepan and mix until the flour is free of lump. Pour in the orange juice and butter. Cook the mixture on medium low heat until the mixture thickens and turn translucent. Pour into a bowl and let it cool down before use.

To assemble the cake: Spread 80% of the filling onto the top of the cake and top it with the other cake. Sift icing sugar over the cake as much as you prefer. Put the remaining orange cream into a small plastic bag, snip away a small corner and pipe the cream over whichever way you prefer. Sprinkle with some of the reserved orange zest.


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