Fancy Cakes for Feeling Fancy

This is probably the fanciest cake I’ve made, and also the first sponge. So to say I was slightly worried about making sponge is a bit of an understatement.

What this means is that I have taken 50 or so photos. How this helps, I’m not entirely sure. Perhaps, if I take a photo of it, the cake will pose and not sink? And there will be no cake fail?

One of the best tasting batters I've had the pleasure of eating

The scariest part was when I whipped the egg whites and they got hard like meringue.

Yea not there yet I ate a bit too much batter, was sick the next day No I did NOT sit outside the oven door. I did NOT make extra cupcakes specifically for tasting purposes.

Close second was when I took the cake out of the oven and poked at it too much and a bit broke off. I guess that was entirely my fault. I used that piece as the bottom layer and covered it with ganache. If you leave your cake to cool long enough it doesn’t break.

Pre-melty ganache And this is smooth

Third was when I put the ganache in the freezer, and it somehow fell over by itself in there, and dripped down the inside of the freezer door. I later found out you aren’t supposed to put cooling ganache in the freezer anyway.

Finished ganache Chunky raspberry..did this at night cos I ran out timeI like raspberries Yes I licked my fingers

One good point: my dog didn’t steal any cake. My dog appears to like orange cake, I made an orange cake on another day and he whipped it off the table and ate it. Sigh, I think I need to be a bit more careful. Or get a higher table.

Look at those bubblessss

Orange Sponge Cake with White Chocolate Ganache and Raspberry Filling

This makes an 8 inch double layer cake, in case you were wondering. The recipe is originally for a tube pan.

Cake

Taken from Taste of Home, I was too scared to change anything. I find it hard when there are a few bowls of ingredients running at the same time, so here’s the recipe in the way I write them down for myself – by bowl :)

Bowl 1
6 egg whites
3/4 teasp cream of tartar
1/2 cup sugar

Bowl 2
6 egg yolks
2/3 cup sugar
1/2 cup orange juice
orange zest from all the oranges used to make the juice – in this case, I used the zest of 2 oranges

Bowl 3
1 and 1/3 cups cake flour – I used normal flour, and for every cup replace 2 tablesp flour with 2 tablesp corn flour
1/3 cup sugar
1/4 teasp salt

Oven temperature: 160 degrees C

Note that you can do some things concurrently – like for example, while the egg whites are warming to room temperature you can beat the yolks and sift the flour.

  1. Bowl 1:
    1. Drop in the egg whites and let them warm to room temperature.
    2. Add cream of tartar to egg whites, and beat them on medium until you get soft peaks.
    3. Beat in the sugar, one tablesp at a time. Keep going until it gets stiff, in my case I kept going until it looked a bit like meringue.
  2. Bowl 2:
    1. Beat egg yolks on high until they go pale and thick. The recipe says ‘lemon coloured’, but my eggs were the orangey type.
    2. Mix in the sugar.
    3. Mix in the orange juice and zest, beat well, for about 3 minutes.
  3. Bowl 3:
    1. Sift everything in Bowl 3 together, preferably twice.
  4. Add Bowl 3 to Bowl 2 (flour to egg yolks). Do it gradually, and mix well.
  5. Fold Bowl 1 (egg whites) into the rest of the batter, gently.
  6. Pour the batter into ungreased (!!) pans gently. Take the spatula and cut through it to get rid of big bubbles. I was scared and did this very gently.
  7. Bake for 45-55 minutes. Mine took only 45. Keep going until the cake springs back lightly when touched.
  8. Flip the pans upside down and leave them alone for an hour. Else you’ll break one of them, like me.
  9. After an hour, run a knife around the outside of the pan and flip out the cakes. Cool before assembling.

Ganache

I looked at Joe’s Pastry and Savoury Sweet Life. The amount is enough to fill the cake how I did, but if you want to cover everything you’ll need a bit more. I’m never making any other chocolate icing again!

200g white chocolate
200g whipping cream

  1. Chop the white chocolate into little bits
  2. Pour in the cream
  3. Stick it in the microwave for about 30 seconds.
  4. Remove and try to whisk (by hand). Did it go smooth? If not, repeat steps 3 and 4 until it whisks smooth and lump-free.
  5. Put it in the fridge for a bit until the texture becomes more like custard or pudding.
  6. Take your mixer and whisk on high until it starts to look like buttercream icing. It took me about 5 minutes. When it looks like icing, stop. You don’t want to overmix, apparently it gets weird.

Raspberry Filling

3/4 cup of frozen raspberries, or more if you like. I didn’t add sugar because I wanted the tart taste.

  1. Defrost on the countertop, and drain the extra liquid.
  2. Stick your mixer in it and turn it on high for about 20 seconds. It doesn’t even have to be a clean mixer….you can do this after you whip up the ganache.

Build it!

2 layers of cake
White chocolate ganache
Raspberry filling
Raw almond slivers

  1. Toast the almonds over a low flame, and let them cool.
  2. Order as follows:
    1. Cake.
    2. Whack on a layer of ganache, leave a lip on the outside so the raspberry won’t spill out.
    3. Pour on all the raspberry filling.
    4. Sprinkle almond slivers.
    5. Cake no2.
    6. Another layer of ganache.
    7. More sprinkled almond slivers!
  3. Step back and pat yourself on the back. Take a picture while in shock. Hey it’s a sponge!

Note: I also added a quick syrup of 50ml orange juice and 3 tablesp brown sugar, which I zapped in the microwave for 45 seconds and brushed on to the sponge. I didn’t use all of it, and it probably wasn’t necessary. I might also bake it with a tub of water in the oven next time to prevent it drying out.

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