Orange Cream Cake

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Serves : 6

Preparation time: 50 min

Cooking time : 50 min

Level medium

Ingredients:

Cake:

3 eggs, separated

3/4 cup (5 1/2 oz or 150 g) sugar

7 Tbsps (3 1/2 oz or 100 g) butter, softened

1 cup (250 ml) milk

zest of 3 oranges

1/3 cup plus 1 tbsps (2oz or 50g) cornstarch

1 cup plus 3 Tbsps (5 1/2 oz or 150 g) all-purpose flour

2 tsps baking powder

Orange Cream:

3 Tbsps all purpose flour

juice of 3 oranges

6 1/2 Tbsps sugar

3 Tbsps (1 1/2 oz or 40g) butter

Direction

Preheat the oven to 350f (180C). Beat egg yolks and the sugar together in a large mixing bowl; add the butter, milk,orange zest and the cornstarch. Beat the egg whites to shift peaks and fold them into the batter
shift in the flour,stir carefully to combine and then add the baking powder. Transfer the batter to a buttered and floured cake pan and cook for 40 minutes
Meanwhile, make the orange cream: Stir together the flour and orange juice and then add the sugar and butter. Transfer the mixture to a small saucepan and cook over low heat, stirring constantly, until a thick cream forms
Remove the cake from the oven and let let cool. unmold and slice into 2 rounds. Frost the bottom layer with the orange cream and top with remaining layer. Sprinkle the top of the cake with confectioner’ sugar if desired

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This entry was posted in Dessert.

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