Orange Cream Cake
Ingredients:
For the Dough:
2 eggs
5 tablespoons sugar (100g)
8g vanilla sugar (1 tablespoon)
5 tablespoons oil (50ml)
2 1/2 tablespoons butter (50g), melted
8g baking powder (1 teaspoon)
320g flour (about 2 1/2 cups)
Mold: 24 cm diameter, greased with butter
For the Orange Cream:
500ml orange juice (about 2 cups)
3 tablespoons sugar (60g)
4 tablespoons cornstarch (70g)
Directions:
Prepare the dough:
Preheat your oven to 180ยฐC (350ยฐF). Grease a 24 cm (9-inch) cake mold with butter or line it with parchment paper.
In a medium bowl, whisk together the eggs, sugar, and vanilla sugar until light and fluffy.
Add the oil and melted butter to the egg mixture, and whisk to combine.
In a separate bowl, sift together the flour and baking powder. Gradually add the flour mixture to the wet ingredients, stirring until you have a smooth, thick batter.
Pour the batter into the prepared cake mold and spread it evenly.
Bake the dough:
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before assembling.
Prepare the orange cream:
In a medium saucepan, combine the orange juice, sugar, and cornstarch. Whisk well to dissolve the cornstarch and sugar.
Place the saucepan over medium heat, and stir constantly as the mixture heats up. Once it begins to thicken (about 5-7 minutes), continue stirring for an additional 2-3 minutes to ensure the cream is smooth.
Remove from heat and let the orange cream cool slightly, stirring occasionally to prevent a skin from forming.
Assemble the cake:
Once the cake has cooled, carefully cut it into two layers if desired, or use it as a single layer.
Spread the orange cream evenly over the top of the cake. If youโre using two layers, spread the cream between the layers as well.
Allow the cake to chill in the refrigerator for about 1 hour to set the cream.
Serve:
Once chilled, slice the cake and serve. Optionally, garnish with fresh orange slices or zest for added flavor and decoration.
