Orange Sponge Cake Recipe
Our citrus cake recipe is rich in vitamin C and antioxidants. it had been light, creamy, soft fragrant and really delicious.
INGREDIENTS
1 teaspoon glucose
4 eggs
4 tablespoons granulated sugar
6 tbsp cake flour
A pinch of salt
2 teaspoons of orange rind
1 teaspoon. fruit juice
3 tablespoons vegetable oil
Icing:
1 can of 200g powdered frozen dessert , beaten consistent with package directions (makes 2¼ cup)
1 cup tangerine segments in light syrup
2 slices of orange
Mint leaves
INSTRUCTIONS
1.Preheat oven to 350F and place oven rack in center. Grease (2) 7-inch round baking sheet, bottom and sides and line base with 7-inch round parchment paper and put aside . Measure all the ingredients needed for the cake.
2.In a large bowl, combine the glucose, eggs, and granulated sugar and beat with an electrical mixer until the ribbon is full. Sift half your cake flour into the egg mixture and at now you'll use a wire whisk and stir gently until the cake flour is combined. Add the remaining cake flour with a pinch of salt and sift into the mixture then mix again until blended. Double-tap the bowl on a flat surface to get rid of any air bubbles.
3.Add orange rind to the mixture. Mix fresh fruit juice and oil together and blend well, adding to the mixture. this point you would like to use a spatula to fold the dough until it's blended and therefore the oil is not any longer visible. Distribute the dough evenly between the 2 pans and gently tap each pan against the table one last time to get rid of any air bubbles.
4.Place the pan immediately within the oven, otherwise the pan won't rise properly. Bake during a preheated oven for about 15 to 18 minutes or until the cakes are golden and chewy when pressed lightly.
5.Turn on fire, fully cool on the rack before freezing.
For the icing:
6.In a large bowl, combine 1 can (200 g) of whipped frozen dessert powder and ¾ cup of cold water, then beat with an electrical mixer until completely aerated and double the quantity . Add the well drained citrus halves and stir until well combined. And now that you simply have your cake base and topping , let's assemble the cake.
7.First, we'd like a baking tray that's a minimum of 1 inch larger than your cake. employing a metal spatula, spread alittle amount of frosting within the center of your baking tray and center your first layer. Sprinkle with orange topping and distribute evenly. Cover with another cake and sprinkle with topping and spread evenly until you freeze the entire cake. Use extra topping to form a swirl on top of your cake.
8.This freeze is enough to freeze the whole 3-layer cake. Top with topping , orange wedge, and mint leaves. Refrigerate your amazing orange cake a minimum of half-hour before serving.
