Soaked Orange Sponge

Submitted by Norahs Girl

"A Lovely Citrusy Cake!"

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Yields: 1 Cake

ingredients

• SOAKED ORANGE SPONGE

• 6 large eggs
• 180 g sugar
• 150 g all-purpose flour
• 30 g cornflour
• 30 g butter, melted
• 1 grated orange, rind of
• 1 grated lemon, rind of

• SYRUP

• 60 g sugar
• 25 ml water
• 1 orange, juice of
• 1 lemon, juice of (if you want it more orangy substitute the lemon for a small orange)

• FILLING and TOPPING

• 80 ml orange curd (recipe follows at end of cake recipe)
• 250 ml cream, lightly whipped
• crystallized orange slices (look pretty for a garnish)

• ORANGE CURD

• 85.04 g caster sugar (superfine)
• 1 large orange (grated rind and juice)
• 2 eggs
• 56.69 g unsalted butter

directions

1. Grease or spray and baseline a 20cm round or square tin.
2. Preheat oven to 190c (375f).
3. ---------For the Sponge-------------.
4. Place eggs,sugar,lemon and orange rinds in a bowl over simmering water.
5. Whisk with an electric whiskfor about 8 minutes til the mixture is pale and creamy.
6. Remove from the heat.
7. Sift together the flours and fold in to the egg and sugar mixture along with the melted butter.
8. Pour into pre-pared cake tin and bake in the centre of the oven for 40 minutes or til well risen.
9. ---------------For the Syrup------------------.
10. Place syrup ingredients in apan and heat gently til sugar dissoles.
11. Bring to boil and simmer for 2 minutes.
12. Spoon syrup over the cooked sponge and leave to cool in tin til cool.
13. Turn cake out and split into 3 layers carefully.
14. ----------FILLING---------------.
15. Beat the orange curd and fold in the whipped cream.
16. reserve a third and use the rest tofill the cake and also the sides and top.
17. Spoon the reserved mixture and place in a piping bag and pipe rossettes on top of the cake and decorated with the crystallised fruit.
18. ----------The Cake----------.
19. Place rind and sugar in a bowl.
20. In another whisk lemon juice together with the eggs,then pour this mixture over the sugar.
21. Add the butter in little peices and place the bowl over a pan of simmering water.
22. Stir frequently til thickened about 20 minutes.
23. leave to cool.
24. Store in fridge if not using for cake straight away.