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?
The scariest part was when I whipped the egg whites and they got hard like meringue.
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.
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.
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.
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.
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 🙂
6 egg whites
3/4 teasp cream of tartar
1/2 cup sugar
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
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.
- Bowl 1:
- Drop in the egg whites and let them warm to room temperature.
- Add cream of tartar to egg whites, and beat them on medium until you get soft peaks.
- 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.
- Bowl 2:
- Beat egg yolks on high until they go pale and thick. The recipe says ‘lemon coloured’, but my eggs were the orangey type.
- Mix in the sugar.
- Mix in the orange juice and zest, beat well, for about 3 minutes.
- Bowl 3:
- Sift everything in Bowl 3 together, preferably twice.
- Add Bowl 3 to Bowl 2 (flour to egg yolks). Do it gradually, and mix well.
- Fold Bowl 1 (egg whites) into the rest of the batter, gently.
- 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.
- Bake for 45-55 minutes. Mine took only 45. Keep going until the cake springs back lightly when touched.
- Flip the pans upside down and leave them alone for an hour. Else you’ll break one of them, like me.
- After an hour, run a knife around the outside of the pan and flip out the cakes. Cool before assembling.
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
- Chop the white chocolate into little bits
- Pour in the cream
- Stick it in the microwave for about 30 seconds.
- 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.
- Put it in the fridge for a bit until the texture becomes more like custard or pudding.
- 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.
3/4 cup of frozen raspberries, or more if you like. I didn’t add sugar because I wanted the tart taste.
- Defrost on the countertop, and drain the extra liquid.
- 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.
2 layers of cake
White chocolate ganache
Raw almond slivers
- Toast the almonds over a low flame, and let them cool.
- Order as follows:
- Whack on a layer of ganache, leave a lip on the outside so the raspberry won’t spill out.
- Pour on all the raspberry filling.
- Sprinkle almond slivers.
- Cake no2.
- Another layer of ganache.
- More sprinkled almond slivers!
- 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.