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A unique and delicious orange cake for the whole family
The orange cake is a creamy dessert, with a delicious orange caramel that offsets the flavor of the cream and the biscuit. In addition, it is very simple to make, and it is not necessary to be a professional for the recipe to be perfect.
The final product will be a perfect dessert for after dinner or to surprise your friends at a party or special gathering.
Therefore, below we will briefly explain how to make it in simple steps. Besides, we offer some additional recommendations to make it perfect.
Orange cake ingredients
300 milliliters of water.
Two sachets of orange flavored gelatin.
125 grams of sugar.
Two eggs
A spoonful of vanilla essence.
125 grams of flour.
10 grams of chemical yeast.
57 milliliters of sunflower oil.
90 milliliters of milk.
Butter, enough quantity to spread.
Half a glass of water (for the syrup).
Half a glass of sugar (for the syrup).
A few drops of orange essence.
600 milliliters of whipping cream.
150 grams of sugar (for the cream).
Candied orange slices and mint leaves to decorate.
Steps to follow for the preparation of the orange cake
Preparation of gelatin
Place two pots over medium heat on the stove and pour 100 milliliters of water into one pot and 200 milliliters of water into another. Then let the water be lukewarm.
Once the water is lukewarm, add one sachet of orange gelatin to each pot of water.
Subsequently, dissolve the gelatin very well with the rods while they are cooking, but without letting the gelatin break to a boil.
Turn off the stove and reserve both pots with gelatin, allowing them to cool completely.
Preparation of the biscuit
In an electric mixer, add the 125 grams of sugar flour, followed by two eggs. Then turn on the mixer to let these ingredients integrate a bit.
While the mixer is still on, add a tablespoon of vanilla essence. Let the mixture continue beating until it is whitish.
At that point, turn off the mixer and remove the rods to sift 125 grams of wheat flour and 10 grams of chemical yeast into the bowl.
Mix everything with the help of a palette and making enveloping movements, very carefully, from the bottom up.
Mix the sunflower oil and the milk and add this mixture of liquids to incorporate into the bowl little by little while you continue beating with the paddle with encircling movements.
Spread a mold with a little butter on the base and sprinkle a little wheat flour. Then, wipe down the sides of the pan to get rid of any leftover flour.
Add the biscuit mix to the pan.
Take the mold with the mixture to the oven at 180º C with heat up and down for 35 to 40 minutes.
Before removing the biscuit from the oven, prick it with a toothpick and if it comes out dry it will be ready. If not, let it cook for a couple more minutes.
Prepare the biscuit to mount the cake
Wait until the biscuit has cooled down. Once cold, unmold them by passing a knife through the walls beforehand to detach them.
Clean the rim of the mold.
Cut the cake into two parts, right in the center, being very careful not to break it. Then remove the top.
The second part of the cake, place a smaller plate on top and cut off the protruding edges, then discard.
Preparation of the syrup
In a saucepan over medium heat, pour half a glass of water, followed by half a glass of sugar and a few drops of orange essence.
Wait for the contents of the pot to come to a boil and for the sugar to dissolve completely.
Remove from heat and set aside waiting for it to cool down a bit.
Paint the cake
Put the ring back in place, after cleaning it.
Moisten the part of the biscuit that has remained as a base with the syrup. To do this, you can use a brush and distribute over the entire surface.
Also moisten the other part of the biscuit and let them rest in the refrigerator while you make the cream.
Preparation of the cream
Place 600 milliliters of whipping cream in the mixer bowl and start beating on low speed while adding the sugar.
Let everything mix, but without whipping the cream.
Increase the speed of the mixer and add the gelatin in thread, very little by little while the cream continues to mount.
Remove the rods from the mixer and continue mixing a while longer with the paddle to make sure that it has been mixed correctly.
Assemble the cake
Add half of the cream on the biscuit that you had previously moistened with the syrup. It spreads very well with the help of a palette.
Place the other part of the moistened biscuit on top, right in the center so that the cake is not visible. If you like, re-moisten the biscuit a little with the syrup, if you notice it is very dry.
Pour the rest of the cream over the biscuit and with the help of a palette, flatten it evenly on the surface and making sure that the cream covers the holes where the biscuit has not reached.
Clean the edge of the mold and put the tare in the refrigerator for one to two hours or until it sets.
Once the aforementioned time has elapsed, pour the gelatin that you had reserved at the beginning on the cake, using a palette so that the liquid does not fall directly. Flatten a bit with a trowel.
Put the cake back in the fridge for 2 to 12 hours.
After the cake has curdled, carefully unmold and decorate if you like with candied fruit and mint leaves.
Finally, serve and enjoy. But, remember to keep it in the refrigerator, so it doesn't get damaged.
Conclusions of the orange cake recipe
As you may have noticed, orange cake is a very simple cold dessert to prepare, and ideal for an elegant dinner or simply to eat in the summer. Therefore, we urge you to try to make it at home and surprise everyone with this incredible dessert.
