Sometimes I get the urge to try new combinations even without a clear reason. This time, I felt like making a small, fragrant orange cake. I wanted a bright orange batter, but the juice and zest of the orange didn’t provide the color I hoped for, so I ended up with a simple batter that still tasted good. I used a 17 cm round pan, perfect for a small cake, just right for an afternoon tea with a few friends.
Quick Info
Total time: about 2 hours (includes cooling and assembling)
Preparation time: 30-40 minutes
Baking time: 35-40 minutes
Servings: 6-8 slices (17 cm pan)
Difficulty: medium
Recipe type: homemade orange cake, suitable for ordinary days or small occasions
Ingredients
For the cake:
2 eggs
1 orange (both zest and juice are used)
4 tablespoons of sugar
5 tablespoons of flour
1 teaspoon baking powder (or 1/2 packet)
For the orange jelly:
1 orange (juice)
3 tablespoons sugar
1/2 packet gelling agent with pectin (check the packet for dosage, usually sufficient for this amount of liquid)
For the Swiss meringue buttercream:
2 egg whites
100 g sugar
150 g butter (room temperature, cut into cubes)
Zest of one orange
For the finishing (covering):
500 g fondant
Instructions
1. The Cake
1.1. Sift the flour together with the baking powder into a bowl.
1.2. Separate the egg whites from the yolks.
1.3. Beat the yolks with a tablespoon of sugar and the grated orange zest until creamy.
1.4. Whip the egg whites until foamy, adding a tablespoon of orange juice and a tablespoon of sugar alternately, until you achieve a stiff meringue.
1.5. Gradually fold the yolk mixture into the meringue, then gently add the sifted flour, mixing softly from the bottom up to preserve the volume.
1.6. Pour the mixture into the round pan (17 cm), lined or greased.
1.7. Bake the cake at medium heat (around 180°C) for 35-40 minutes. Check with a toothpick – if it comes out clean, it’s done.
1.8. Finally, turn off the oven and let the cake cool in the pan with the oven door slightly ajar.
1.9. Once it has cooled well, remove it from the pan and slice it horizontally into two layers.
2. The Orange Jelly
2.1. Squeeze the juice from one orange and bring it to a boil with the 3 tablespoons of sugar. Boil for a few minutes, stirring until the sugar dissolves.
2.2. Add the gelling agent (mixed with a tablespoon of sugar, if required by the packet), then boil for another 2 minutes, stirring continuously.
2.3. Allow to cool to room temperature.
3. The Swiss Meringue Buttercream
3.1. Place the egg whites with the sugar in a heatproof bowl over a double boiler. Whisk continuously until you no longer feel any sugar crystals.
3.2. Remove the bowl from the heat and beat at medium speed until you achieve a firm meringue and the mixture has completely cooled (room temperature).
3.3. Gradually add each cube of room temperature butter, mixing well after each addition. Once all the butter is incorporated, beat for another 2-3 minutes at high speed. If it looks like it's separating, keep mixing – it should come together.
3.4. Finally, add the grated orange zest and mix gently.
4. Assembly
4.1. Place the first layer of cake on a serving platter. Spread a layer of orange jelly over it and put it in the freezer for 15 minutes – this helps set the jelly so it doesn’t mix with the cream.
4.2. Remove the cake and spread almost half of the buttercream over the jelly. Then spread a new thin layer of jelly and cover with the second layer of cake.
4.3. On the second layer, spread another layer of jelly and freeze for 15 minutes.
4.4. Coat the cake with the remaining cream, smoothing the surface and edges as best as you can.
4.5. Refrigerate the cake while you prepare the fondant.
5. Covering the Cake with Fondant
5.1. Knead the fondant with powdered sugar until it becomes flexible. If it’s too hard, keep working it with your hands until it softens.
5.2. Roll it out on a smooth surface dusted with powdered sugar into a thin sheet large enough to cover the entire cake.
5.3. Place the fondant over the chilled cake, pressing down gently with your palms to smooth it out.
5.4. Trim the excess from the base, then smooth the edges and top, either by hand or with a smoother if you have one.
Why I Make This Recipe Often
I make this cake because it has a balanced and fresh orange flavor without being overly sweet. The small quantity is practical when you don’t want too much dessert at home. It keeps well for a few days and isn’t very demanding in terms of ingredients or decoration.
Tips and Variations
Tips
Use untreated oranges if you can.
Don’t open the oven in the first 20 minutes to prevent the cake from sinking.
To ensure the cake comes out airy, mix gently, not quickly, and don’t overwork the batter.
If you have more or less orange juice, adjust the flour accordingly – the batter should flow slowly, like lava.
The cream and meringue should be at the same temperature (room temperature) to prevent separation. If it does separate, keep mixing at high speed.
Fondant does not stick to whipped cream or mousse, only to buttercreams, jams, or cake layers.
Substitutions
You can replace the orange with a tangerine or lemon for different flavors, but the taste will be more acidic.
If you don’t have a gelling agent with pectin, use regular gelatin, but follow the instructions on the packet.
Instead of fondant, you can leave the cake just with buttercream on the outside.
Variations
For a larger cake, increase the ingredients proportionally.
The cake can be soaked with a little orange juice if you want it to be moister.
You can add a bit of orange liqueur to the buttercream for a more intense flavor (optional).
Serving Ideas
The cake is great with tea or coffee.
It also works as a holiday dessert if you decorate it to your liking.
For kids, you can make mini cakes or individual cupcakes using the same base.
Frequently Asked Questions
1. The cake doesn’t come out orange. Is that normal?
Yes, the juice and zest of the orange don’t color the batter enough. However, the flavor remains aromatic.
2. Does the orange jelly need to be very firm?
Not necessarily, but it should be cooled and not runny so that the cream can be spread over it without mixing.
3. What can I use instead of fondant?
You can leave the cake just with buttercream or cover it with a thin layer of jam or melted chocolate, but the appearance will be different.
4. What should I do if my buttercream separates?
Keep mixing at high speed. If it doesn’t come together, let the cream sit at room temperature for 10 minutes and try again.
5. Can I make the cake with whole wheat flour?
Yes, but it will turn out denser and a bit moister. Adjust the liquid if necessary.
Nutritional Values (estimate/per serving, 1 slice from 8)
Calories: approximately 300-350 kcal
Protein: 4-5 g
Carbohydrates: 40-45 g
Fat: 15-18 g
Estimated values may vary depending on the type of fondant, butter, and jelly used.
Storage and Reheating
The cake covered in fondant should be stored in a cool, dry place. In the refrigerator, if condensation appears, the fondant may become moist and sticky. Ideally, it should be kept at a low temperature without significant temperature fluctuations. I do not recommend reheating – it’s a cake meant to be consumed cold or at room temperature. It stays fresh for 2-3 days.
Quick Info
Total time: about 2 hours (includes cooling and assembling)
Preparation time: 30-40 minutes
Baking time: 35-40 minutes
Servings: 6-8 slices (17 cm pan)
Difficulty: medium
Recipe type: homemade orange cake, suitable for ordinary days or small occasions
Ingredients
For the cake:
2 eggs
1 orange (both zest and juice are used)
4 tablespoons of sugar
5 tablespoons of flour
1 teaspoon baking powder (or 1/2 packet)
For the orange jelly:
1 orange (juice)
3 tablespoons sugar
1/2 packet gelling agent with pectin (check the packet for dosage, usually sufficient for this amount of liquid)
For the Swiss meringue buttercream:
2 egg whites
100 g sugar
150 g butter (room temperature, cut into cubes)
Zest of one orange
For the finishing (covering):
500 g fondant
Instructions
1. The Cake
1.1. Sift the flour together with the baking powder into a bowl.
1.2. Separate the egg whites from the yolks.
1.3. Beat the yolks with a tablespoon of sugar and the grated orange zest until creamy.
1.4. Whip the egg whites until foamy, adding a tablespoon of orange juice and a tablespoon of sugar alternately, until you achieve a stiff meringue.
1.5. Gradually fold the yolk mixture into the meringue, then gently add the sifted flour, mixing softly from the bottom up to preserve the volume.
1.6. Pour the mixture into the round pan (17 cm), lined or greased.
1.7. Bake the cake at medium heat (around 180°C) for 35-40 minutes. Check with a toothpick – if it comes out clean, it’s done.
1.8. Finally, turn off the oven and let the cake cool in the pan with the oven door slightly ajar.
1.9. Once it has cooled well, remove it from the pan and slice it horizontally into two layers.
2. The Orange Jelly
2.1. Squeeze the juice from one orange and bring it to a boil with the 3 tablespoons of sugar. Boil for a few minutes, stirring until the sugar dissolves.
2.2. Add the gelling agent (mixed with a tablespoon of sugar, if required by the packet), then boil for another 2 minutes, stirring continuously.
2.3. Allow to cool to room temperature.
3. The Swiss Meringue Buttercream
3.1. Place the egg whites with the sugar in a heatproof bowl over a double boiler. Whisk continuously until you no longer feel any sugar crystals.
3.2. Remove the bowl from the heat and beat at medium speed until you achieve a firm meringue and the mixture has completely cooled (room temperature).
3.3. Gradually add each cube of room temperature butter, mixing well after each addition. Once all the butter is incorporated, beat for another 2-3 minutes at high speed. If it looks like it's separating, keep mixing – it should come together.
3.4. Finally, add the grated orange zest and mix gently.
4. Assembly
4.1. Place the first layer of cake on a serving platter. Spread a layer of orange jelly over it and put it in the freezer for 15 minutes – this helps set the jelly so it doesn’t mix with the cream.
4.2. Remove the cake and spread almost half of the buttercream over the jelly. Then spread a new thin layer of jelly and cover with the second layer of cake.
4.3. On the second layer, spread another layer of jelly and freeze for 15 minutes.
4.4. Coat the cake with the remaining cream, smoothing the surface and edges as best as you can.
4.5. Refrigerate the cake while you prepare the fondant.
5. Covering the Cake with Fondant
5.1. Knead the fondant with powdered sugar until it becomes flexible. If it’s too hard, keep working it with your hands until it softens.
5.2. Roll it out on a smooth surface dusted with powdered sugar into a thin sheet large enough to cover the entire cake.
5.3. Place the fondant over the chilled cake, pressing down gently with your palms to smooth it out.
5.4. Trim the excess from the base, then smooth the edges and top, either by hand or with a smoother if you have one.
Why I Make This Recipe Often
I make this cake because it has a balanced and fresh orange flavor without being overly sweet. The small quantity is practical when you don’t want too much dessert at home. It keeps well for a few days and isn’t very demanding in terms of ingredients or decoration.
Tips and Variations
Tips
Use untreated oranges if you can.
Don’t open the oven in the first 20 minutes to prevent the cake from sinking.
To ensure the cake comes out airy, mix gently, not quickly, and don’t overwork the batter.
If you have more or less orange juice, adjust the flour accordingly – the batter should flow slowly, like lava.
The cream and meringue should be at the same temperature (room temperature) to prevent separation. If it does separate, keep mixing at high speed.
Fondant does not stick to whipped cream or mousse, only to buttercreams, jams, or cake layers.
Substitutions
You can replace the orange with a tangerine or lemon for different flavors, but the taste will be more acidic.
If you don’t have a gelling agent with pectin, use regular gelatin, but follow the instructions on the packet.
Instead of fondant, you can leave the cake just with buttercream on the outside.
Variations
For a larger cake, increase the ingredients proportionally.
The cake can be soaked with a little orange juice if you want it to be moister.
You can add a bit of orange liqueur to the buttercream for a more intense flavor (optional).
Serving Ideas
The cake is great with tea or coffee.
It also works as a holiday dessert if you decorate it to your liking.
For kids, you can make mini cakes or individual cupcakes using the same base.
Frequently Asked Questions
1. The cake doesn’t come out orange. Is that normal?
Yes, the juice and zest of the orange don’t color the batter enough. However, the flavor remains aromatic.
2. Does the orange jelly need to be very firm?
Not necessarily, but it should be cooled and not runny so that the cream can be spread over it without mixing.
3. What can I use instead of fondant?
You can leave the cake just with buttercream or cover it with a thin layer of jam or melted chocolate, but the appearance will be different.
4. What should I do if my buttercream separates?
Keep mixing at high speed. If it doesn’t come together, let the cream sit at room temperature for 10 minutes and try again.
5. Can I make the cake with whole wheat flour?
Yes, but it will turn out denser and a bit moister. Adjust the liquid if necessary.
Nutritional Values (estimate/per serving, 1 slice from 8)
Calories: approximately 300-350 kcal
Protein: 4-5 g
Carbohydrates: 40-45 g
Fat: 15-18 g
Estimated values may vary depending on the type of fondant, butter, and jelly used.
Storage and Reheating
The cake covered in fondant should be stored in a cool, dry place. In the refrigerator, if condensation appears, the fondant may become moist and sticky. Ideally, it should be kept at a low temperature without significant temperature fluctuations. I do not recommend reheating – it’s a cake meant to be consumed cold or at room temperature. It stays fresh for 2-3 days.