Cake in 5 minutes! You will make this cake every day. Few people cook cakes like this! Follow this easy recipe to create a delicious orange-flavored cake that’s perfect for any occasion.
Recipe:
Ingredients:
For the Cake:
- 4 eggs
- A pinch of salt
- 100 grams of sugar
- Zest of 1 orange
- 100 grams of flour
- Vanillin (a small packet or a teaspoon)
- Orange juice (from 1 orange)
For the Cream Filling:
- 2 eggs
- 150 grams of sugar
- 3 tablespoons of starch
- 300 grams of milk
- Orange juice (from 1 orange)
- 2 tablespoons of butter
For the Whipped Cream:
- 200 grams of cold cream
- 1 tablespoon powdered sugar
For Assembly:
- Powdered sugar to taste
Instructions:
1. Prepare the Cake Batter:
- Beat Eggs and Sugar:
- In a large mixing bowl, add 4 eggs and a pinch of salt. Beat well until the mixture becomes frothy and pale yellow.
- Gradually add 100 grams of sugar while continuing to beat the mixture until it becomes light and fluffy, and the sugar is completely dissolved. This process incorporates air into the batter, making the cake light and spongy.
- Add Orange Zest and Vanillin:
- Add the zest of 1 orange to the egg mixture. The zest adds a fresh, citrusy flavor that enhances the overall taste of the cake.
- Add a small packet or a teaspoon of vanillin for additional flavor.
- Incorporate Flour:
- Sift 100 grams of flour into the egg mixture. Sifting helps to prevent lumps and makes it easier to fold the flour into the mixture.
- Gently fold the flour into the egg mixture using a spatula. Be careful not to overmix, as this can deflate the batter.
- Prepare the Cake Pan:
- Grease a 20 cm cake pan with butter or line it with parchment paper to prevent sticking.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake the Cake:
- Preheat the oven to 180°C (356°F).
- Bake the cake for 30 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.
Pro Tip: To ensure even baking, place the cake pan in the center of the oven.
2. Prepare the Cream Filling:
- Mix Eggs and Sugar:
- In a saucepan, combine 2 eggs and 150 grams of sugar. Beat until well mixed and the sugar begins to dissolve.
- Add Starch and Liquids:
- Add 3 tablespoons of starch to the egg mixture, stirring continuously to avoid lumps.
- Gradually add 300 grams of milk and the juice from 1 orange, stirring constantly to ensure a smooth mixture.
- Cook Until Thickened:
- Cook the mixture over medium heat, stirring constantly, until it thickens and becomes smooth and creamy. This should take about 5-7 minutes.
- Add Butter:
- Remove from heat and stir in 2 tablespoons of butter until melted and fully incorporated. The butter adds a rich, smooth texture to the cream filling.
- Cool Down:
- Let the cream filling cool down completely before using. You can place it in the refrigerator to speed up the cooling process.
Pro Tip: To prevent a skin from forming on the surface of the cream filling, place a piece of plastic wrap directly on the surface while it cools.
3. Prepare the Whipped Cream:
- Whip the Cream:
- In a mixing bowl, beat 200 grams of cold cream with 1 tablespoon of powdered sugar until stiff peaks form. The cream should be cold to whip up properly.
Pro Tip: Chill the mixing bowl and beaters in the freezer for 15 minutes before whipping the cream to achieve better results.
4. Assemble the Cake:
- Cut the Cake:
- Once the cake has cooled, use a sharp serrated knife to cut it in half horizontally to create two even layers.
- Spread Cream Filling:
- Spread the cooled cream filling evenly over the bottom layer of the cake.
- Add Whipped Cream:
- Spread a layer of whipped cream over the cream filling. This adds a light and fluffy texture to the cake.
- Top Layer:
- Place the top half of the cake over the whipped cream layer. Gently press down to ensure it adheres well.
- Refrigerate:
- Place the assembled cake in the fridge for 3 hours to set. This helps the flavors meld together and makes the cake easier to slice.
5. Final Touches:
- Add Icing Sugar:
- Before serving, sprinkle powdered sugar to taste over the top of the cake for a decorative touch.
Pro Tip: Use a fine mesh sieve to evenly dust the powdered sugar over the cake.
Serving:
Serve this delicious orange-flavored cake chilled. It’s perfect for a quick dessert or a special occasion. The combination of the light, airy sponge cake with the creamy filling and whipped cream makes it irresistible.
Storage:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The cake can be frozen for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Variations and Tips:
- Flavor Variations: You can replace the orange zest and juice with lemon or lime for a different citrus flavor.
- Add-ins: For extra texture, you can add finely chopped nuts, dried fruits, or chocolate chips to the batter.
- Decorations: Top the cake with fresh fruit slices, candied orange peel, or chocolate shavings for an elegant presentation.
Conclusion:
This quick and easy orange cake is a delightful treat that’s sure to impress. With its light sponge, rich cream filling, and fluffy whipped cream, it’s a cake you’ll want to make every day. Enjoy and happy baking!