Cherilynn, Clarabelle and Clarissa
~ if you've enjoyed the Lime Curd Cake, I'm sure you will love this too!
This is a modified from the Lime Curd Cake that was made some times ago. For a change, I thought maybe should try out with orange flavour. Since everyone at home had loved the Lime Curd Cake, why not try Orange? It turns out pretty good!
Recipe for sponge cake ~ 8" baking pan
Ingredient A ~ Yolk Batter
80g Top Flour or Cake Flour
2 tbsp Cornstarch
3/4 tsp Double action baking powder
4 Large Egg yolks (use 5 if using medium size eggs)
20g Castor Sugar
50ml Milk
50 ml Corn Oil
1/2 tsp Ovalett (Optional)
1/2 tsp Vanilla essence
Ingredient B ~ Egg whites
4 Large Egg whites (use 5 if using medium size eggs)
50g Castor sugar
1/8 tsp Cream of tartar
Directions
- Preheat oven to 160 C and prepare a 8" baking pan. Line the bottom of the pan with parchment paper. Do not line the sides. If using the detectable pan, do not have to line the pan at all. (Do not grease the pan)
- Sift the flour, corn starch and baking powder together. Add sugar, egg yolks, milk, corn oil, ovalett and Vanilla essence. Use a hand whisk and mix the ingredients until thoroughly blended.
- Whisk the egg whites and cream of tartar until slightly foamy. Gradually add in the sugar and whisk at high speed until stiff peak. Do not over beat the egg whites.
- Pour 1/3 of the egg whites into the yolk batter and blend well. Pour the batter onto the egg whites and quickly fold it until well combined. Making sure not to deflate the egg whites. It is best to use a spatula, scraping as you fold.
- Pour the mixture into the pan and bake for 40 minutes and reduce the temperature to 150 C and bake for another 5 to 10 minutes or until the skewer comes out clean when inserted into the middle of the cake.
- Open the oven door for 10 seconds to let the temperature in the oven cool a little before removing the cake from the oven. Invert the cake onto a cooling rack and allow the cake to hang until it is completely cool.
Note: Temperature for baking should be about 160 C to 170 C, depending on your oven.
Alternative method : If you want to cut down the baking time and save energy, you can split the batter into 3 pans and bake for about 15 to 20 mins. Save the efforts on slicing the cake.
Recipe for Orange Curd
Ingredients:
1/3 cup Sunquick Orange Concentrate or Freshly squeezed orange juice) ***
1/2 cup Castor sugar
Ingredients:
1/3 cup Sunquick Orange Concentrate or Freshly squeezed orange juice) ***
1/2 cup Castor sugar
1 tsp orange zest (optional)
1 tbsp Lime juice
50g Butter (softened in room temperature)
1/4 tsp Orange esssence (optional)
3 Medium size eggs
50g Butter (softened in room temperature)
1/4 tsp Orange esssence (optional)
3 Medium size eggs
*** if freshly squeezed orange juice is used, 2/3 cup of sugar in required instead of just 1/2 cup of sugar
Directions
- Lightly beat the 3 eggs and strain with a sieve into a small pot.
- Place orange zest and sugar in a food processor and blend until incorporated together. Orange zest should become very fine.
- Mix the orange zest sugar mixture, orange concentrate, lime juice and food colouring together. Pour into the egg mixture. Heat over low fire and stir with a hand whisk for about 8 to 10 minutes or until the lime mixture is almost thicken.
- Remove from heat and add in the softened butter and combine well. Let it cool before putting in the refrigerator for an hour to let the curd set.
Decorating cake
1 1/2 cups Whipping cream (Whipped till almost stiff peak)
1 1/2 cups Orange curd
- Layer the sponge cake. Spread a layer of whipped cream followed by a thin layer of orange curd. Repeat this step for the next layer.
- Cover cake with whipped cream and spread the rest of the orange curd onto the cake. Let the sides flow down or if you prefer, you can cover the whole cake with orange curd.
- Refrigerator for at least 2 hours before serving the cake
