Orange and whipped cream cake

Name: Orange and whipped cream cake
Ingredients: 7 eggs; 1 g salt; 7 tablespoons sugar; 3 tablespoons oil; 3 tablespoons water; 7 tablespoons flour; 10 g baking powder; 1 teaspoon oil for the pan; 1 sheet baking paper; 3½ tablespoons flour; 4 tablespoons sugar; 500 ml milk; ½ teaspoon Dr. Oetker Finesse orange zest; 150 ml whipping cream (30% fat); 20 g coconut flakes; 25 g sprinkles

Dessert - Orange and whipped cream cake by Tinca H. - Recipia

Orange and whipped cream cake has three layers of fluffy sponge and a custard made with milk and orange zest. Folding in whipped cream after it cools makes the custard light, while coconut flakes and sprinkles decorate the cake. I serve it chilled, cut into thin slices. Preparation: 40 minutes. Cooking: 38 minutes. Resting: 9 hours. Total time: 10 hours and 18 minutes. Servings: 10. Approximately 270 kcal and 8 g protein per serving.

Ingredients

For the sponge

7 eggs
1 g salt
7 tablespoons sugar
3 tablespoons oil
3 tablespoons water
7 tablespoons flour
10 g baking powder
1 teaspoon oil for the pan
1 sheet baking paper

For the filling

3½ tablespoons flour
4 tablespoons sugar
500 ml milk
½ teaspoon Dr. Oetker Finesse orange zest
150 ml whipping cream (30% fat)

For decorating

20 g coconut flakes
25 g sprinkles

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with 1 g salt until frothy, gradually add 7 tablespoons sugar and beat until glossy peaks form. 2. Mix the egg yolks with 3 tablespoons oil, as you would for mayonnaise, then add 3 tablespoons water and stir until smooth. 3. Sift 7 tablespoons flour with the baking powder. Pour the yolk mixture into the egg whites, add the flour and gently fold in with a spatula, from the bottom up. 4. Preheat the oven to 180 °C. Pour the batter into a 25 cm round cake pan lined with baking paper and greased with 1 teaspoon oil. Smooth the surface and bake for 30 minutes, until a toothpick inserted in the middle comes out clean. 5. Leave the sponge to cool for 1 hour. Meanwhile, put the flour and sugar for the filling in a saucepan and gradually pour in the cold milk, whisking as you go. 6. Cook the filling over low heat for 8 minutes, stirring constantly, until it thickens like pudding. Stir in the orange zest and leave it to cool for 1 hour. 7. Beat the cream until it holds soft peaks and chill it. Once the pudding has cooled, gradually fold it into the whipped cream, 2 tablespoons at a time, gently mixing with a spatula. 8. Cut the cooled sponge horizontally into 3 layers. Set aside a small bowl of filling, then divide the rest into 2 equal portions. 9. Place the first layer on a serving plate and spread half of the divided filling over it. Add the second layer, then the rest of the filling and the final layer. 10. Use the reserved filling to decorate the edge of the cake. Sprinkle with the coconut flakes and sprinkles, then refrigerate the cake overnight, for at least 8 hours.

Notes

Finesse can be replaced with the finely grated zest of a small orange; the white pith can make the filling bitter. The cake contains gluten, eggs and dairy, and keeps covered in the refrigerator for up to 3 days. Room-temperature eggs are easier to beat into an airy foam. While the pudding cools, press plastic wrap directly onto the surface so it does not form a skin. If you use sweetened whipping cream, reduce the sugar in the filling by 1 tablespoon. The filling is reminiscent of homemade pudding; I serve it chilled with black tea.