Sunday, April 19, 2009

Orange cake

I was obsessed with chocolate cake for while. Now it is time for light and fruity dessert. This one is really refreshing. It is also guilt-free as low in fat content.

Sponge cake (I use 7-inch oval-shaped non stick pan)

50 g of cake flour
a pinch of salt
2 eggs
50 g of sugar
3 g of melted butter, warmed at room temperature (you can omit this, but for me it really makes difference)

Sift flour and salt, set aside.

Beat eggs and sugar until creamy/foamy and pale. Add butter, I don't directly pour melted butter as it will end up sinking to the bottom of the bowl. I scooped out 2 tablespoon of batter and whisk in butter, incorporate them well.
Then pour it back into egg mixture, fold in gently about 3-4 times, Don't over work. Sift in flour, in 3 portions, fold from the bottom to the top by moving spatua along the side of bowl. I do this from left side and alternate with the right. Rotate the bowl as you go. Some may suggest to use spatula cut in the middle of bowl and scoop up along the sides which is one of many's most favorite folding method. I found out that it tends to deflate the volume. You may try out a few times which technique suits you most.
Continue on....the batter will deflate a little, don't panic. Continue to fold from edge of bowl, while rotating. Make sure no lumps of flour left. Again, do not over work. Making basic sponge is not as simple as it appears. Believe me, this is just the matter of practice. After countless of disasters in the past i.e. lumps of flour all over the cake, I finally did it right.

Bake at 175 C for 15 min or until toothpick inserted in the center comes out clean.

Wait until it completely cool. The cake will shrink from the side. Cool on the rack. Cut by half and apply jam of your choice. I used raspberry jam.

Orange glaze

150 g of water
50 g of concentrated orange juice (I used sunquick)
12 g of cornstarch
1 tbsp of sugar
a pinch of salt
10 g of butter

On low heat, put everything in a pot except butter. Stir constantly for 5-8 minutes. When the mixture is heated up, you need to stir more quickly to prevent the curd at the bottom, or remove the pot away from heat. I finished mine in 15 minute, on very low heat. The consistency should be thick, honey-liked. Stir in butter and stir well. Pour on the cake immediately as it will set at room temperature.

If the glaze is thick, you can set over very low heat and stir until it reaches pouring consistency. I actually waited until it was very thick and pour on cake in one go, with one direction. If you pour back and forth, it may leave ribbon trail or bumpy look which is not desirable.

I sliced in pieces, using serrated knife and here it is. For clean cut, clean the knife after each cut with clean towel.


chocolatecup said...

it looks awfully delicious:)

Dimah said...

Wow so creative and visually stunning!

Twinklingtoes1 said...

Do you think I could use this to make petit fours? Or is it too light and crumbly?