The orange cake filled with orange cream is a delicate dessert that releases the intoxicating aroma of this delicious citrus fruit as soon as it is cut.
Suitable to be offered on the occasion of a coffee or tea with friends, but also exceptional for breakfast, its enveloping taste captivates with every single bite.
It is a simple cake and certainly worth trying, which brings to mind the wonderful homemade desserts prepared by our grandmothers.
It is made with wholesome ingredients and therefore ideal even for your children, being then moist to the right point, it does not require any soaking.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 424.15 (Kcal)
- Carbohydrates 70.43 (g) of which sugars 39.16 (g)
- Proteins 6.99 (g)
- Fat 14.87 (g) of which saturated 4.83 (g)of which unsaturated 9.49 (g)
- Fibers 1.60 (g)
- Sodium 70.56 (mg)
Indicative values for a portion of 181 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3 eggs (medium)
- 2 oranges
- 1/3 cup sunflower oil
- 1 packet baking powder
- 1 packet vanillin
- 3 1/8 cups water
- 3/4 cup sugar
- 3/4 cup potato starch (or cornstarch)
- 3 tbsp all-purpose flour
- 3 egg yolks (from medium eggs)
- 10 tbsp orange juice
- orange zest (grated from two oranges)
- 3 1/2 tbsp butter
- 1 pinch salt
Tools
- Electric Whisk
- Citrus Juicer
- 1 Cake Pan for cakes 9 inches
- 1 Sifter for flour
Preparation
Prepare the orange cake filled with orange cream, the first thing is to prepare the orange cream according to the procedure indicated by clicking on see orange cream recipe.
While the cream cools, work on the cake preparation.
Initially sift the flour with the baking powder and set it aside.
With the electric whisk, in a bowl beat the egg whites until stiff. Separately work the sugar with the egg yolks and the grated orange peel.
While always stirring with the electric whisks, add to the yolks the juice of the two strained oranges and the seed oil.
Gradually incorporate the flour (sifted with the baking powder) and vanilla.
Finally, working at this point with a spatula, gently fold in the egg whites with movements from bottom to top.
Pour the obtained mixture into a well-oiled and floured mold and bake in a preheated oven, middle part, static function, for about 50 minutes at 350°F.
Always do the toothpick test before removing from the oven.
Remove from the mold only after letting it cool a bit.
When both the cake and the cream are cold, cut the cake in half, or if preferred, into three discs, as the cake is tall enough to do so.
With the electric whisks work the cream to restore its smoothness and distribute it evenly on the cake, helping yourself, if you want, with a piping bag.
Close the cake with the top, smooth the cream on the sides and decorate with powdered sugar.
No need to use a soak, as this cake already has a sufficiently moist consistency.
The orange cake filled with orange cream is ready to delight you.
Storage
In the fridge in an airtight container for 2, maximum 3 days.
In the fridge in an airtight container for 2, maximum 3 days.
Here is a selection of products definitely useful in making desserts. Many of these have been purchased and tested by me. To view the recommended products click here.
Here is a selection of products definitely useful in making desserts. Many of these have been purchased and tested by me. To view the recommended products click here.
