Orange cake - Rustic cake
Orange cake is great birthday cake or beautiful and tasty table decoration. Chocolate sponge with crunchy pavlova, the most delicious orange jam you can imagine, and white cream frosting with a hint of rum. Beautiful rustic cake.
Birthday, Christmas, layer cake, vegetarian
room temperature, separate egg yolks from whites
butter room temperature
fresh orange juice
yogurt + 1 tbsp extra
egg + 2 egg yolks
fresh orange and lime juice
(2 oranges, 1/2 lime)
drops orange food coloring
Frosting and white layer:
For orange cream.
Whip egg with 2 yolks until stiff peaks.
Add butter and fresh orange and lime juice. Combine together.
Cook on the double boiler on low temperature for 1-1,5 hours until thick. Stir occasionally. Add coloring in the end, if needed.
Remove from the stove and let it cool.
While your orange cream is cooking, prepare the chocolate sponge.
Preheat the oven to 180 C / 355 F. Prepare two 22 cm spring form pans, smear with butter or layer the bottom with baking paper.
Whip egg yolks with 1/3 sugar until pale fluffy mixture. Slowly add soft butter, continue whipping the mixture until combined.
Add all dry ingredients (flour, cornflour, baking powder and soda), combine
Slowly add orange juice and yogurt, combine together. You will get thick creamy mixture.
Distribute the mixture to 2 spring form pans
Prepare the pavlova layer
Whip egg whites in a separate clean bowl, then add 2/3 sugar (all the rest) an continue whipping until white and doubled. Add 1 tbsp yogurt and whip together few minutes more.
Distribute the egg white mixture to 2 spring form pans. Smooth the top.
Bake 1 hour until sponges are ready (you can check with wooden skewer) and pavlova is cracked and browned
Remove from oven and let the chocolate sponge cool for about 15-20 minutes, then remove from pan.
Make sure you have same size sponges. Put cooled sponges with pavlova on top of the other and trim the edges if needed.
Prepare the white cream / frosting
Whip heavy cream with icing sugar and cream cheese until stiff peaks.
Layer the cake.
Put the first biscuit and smear it with orange cream then white cream and put the second biscuit on top. Smear the the top biscuit and edges with white cream.
Let it cool in the fridge for about 2-3 hours or overnight.
Decorate with cut orange pieces, mint leaves and pomegranate seeds
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