Orange jelly cake

Orange Jelly Cake - A Flavorful Delight

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 10

For all dessert lovers, this Orange Jelly Cake is a perfect choice! Combining a cocoa sponge cake, a fluffy cream, and a vibrant orange jelly, this recipe is not only a treat for the taste buds but also a true visual pleasure. The origins of jelly cakes are steeped in history, often used to mark special occasions and celebrations, but today, you can easily prepare it for any moment of the day.

Ingredients:

*For the sponge cake:*
- 7 eggs
- 10 tablespoons of sugar
- 100 ml oil
- 1 teaspoon baking powder
- 180 g flour
- 2 tablespoons cocoa (for an intense flavor)

*For the cream:*
- 500 ml whipped cream
- 250 ml heavy cream (25%)
- 5 tablespoons powdered sugar
- 1 packet vanilla sugar
- 1 packet whipped cream stabilizer

*For the jelly:*
- 20 g gelatin
- Juice from 4 large oranges
- 6 tablespoons sugar

*For the syrup:*
- 400 ml water
- 200 g sugar
- Vanilla extract

Step-by-Step Preparation:

1. Preparing the sponge:
Start by preheating the oven to 180 degrees Celsius. In a large bowl, beat the egg whites until frothy. Gradually add the sugar, continuing to mix until you achieve a stiff and shiny consistency. This is the secret to a fluffy sponge cake!

Add the egg yolks and oil, gently folding with a spatula. Then, sift the flour, baking powder, and cocoa over the mixture and, using a spoon, incorporate the dry ingredients with gentle motions from top to bottom. This step is crucial to avoid losing air in the mixture.

Pour the mixture into a baking tray lined with parchment paper and bake for 25 minutes. When the sponge is ready, let it cool completely on a cooling rack, then cut it into three equal parts.

2. Preparing the cream:
In another bowl, mix the whipped cream with powdered sugar and vanilla sugar until firm. Add the heavy cream and whipped cream stabilizer, gently mixing. This mixture will add a rich and creamy note to your cake.

Divide the cream into four equal portions to use for each layer.

3. Preparing the jelly:
Squeeze the juice from the four oranges and top it up with water until you reach a total of 800 ml of liquid. In a bowl, add the gelatin and let it hydrate for 15 minutes. Then, add the sugar to the mixture, place it over medium heat, and stir until it reaches boiling point. When the jelly starts to cool and becomes viscous, it's time to use it.

Divide the jelly into three equal parts, letting it cool completely between uses.

4. Preparing the syrup:
In a saucepan, boil the water with the sugar until completely dissolved. Add the vanilla extract for extra flavor. This syrup will be used to soak the sponge layers, ensuring they are moist and delicious.

5. Assembling the cake:
Using a springform pan, place the first sponge layer. Generously soak it with the prepared syrup, then spread a layer of cream, leveling it well. Add a layer of jelly and refrigerate until it sets.

Repeat this process with the second layer, then the third, ensuring to soak each layer.

6. Finishing the cake:
After assembling all the layers, refrigerate the cake for a few hours, ideally overnight. When you are ready to serve, use a bowl to trace a circle on the surface of the cake. Carefully cut out the center of the cake and flip it onto a plate.

Gently press the interior of the cake to shape it, then spread a layer of cream. Place the cut-out piece upside down over the cream and tighten the cake with the ring. Cover the cake with a generous layer of cream and pour the jelly on top.

7. Decorating:
Let the cake cool again to set the jelly, then decorate it as you wish. You can use extra whipped cream, fresh fruits, or grated chocolate - it's all up to your imagination!

Helpful Tips:
- Make sure all ingredients are at room temperature for an even and fluffy sponge.
- When preparing the jelly, if you notice it has thickened too much, don’t hesitate to place it in a steam bath for a few seconds.
- You can also add other flavors to the syrup, such as cinnamon or lemon for a distinctive note.
- The cake keeps well in the fridge and can be enjoyed for several days.

Nutritional Information:
Calories per serving (estimated): 350-400 kcal. This cake contains a combination of carbohydrates from sugar and flour, healthy fats from cream and oil, and vitamins from oranges, providing a balance between pleasure and nutrition.

Frequently Asked Questions:
1. Can I replace gelatin with another ingredient?
- Gelatin provides a unique texture, but you can experiment with agar-agar for a vegan alternative.

2. How can I make the cake less sweet?
- You can reduce the amount of sugar in the syrup and cream, or opt for dark chocolate instead of white.

3. Can I use other fruits for the jelly?
- Absolutely! Berries, peaches, or mango would add an interesting flavor to your cake.

The Orange Jelly Cake is not just a dessert; it is a culinary experience. With every bite, you will feel how the flavors harmonize, bringing a smile to your face. Try it and let your imagination soar in decorating!