My brother called me to say that we’ll have a get together with friends at his home during the weekend. After my success in making the Espresso Coffee Cream Cake ,I couldn’t wait to try another of Deeba’s wonderful recipes. So I eagerly proposed that I will bring the dessert for the party. My friend had earlier tried Deeba’s Chocolate Orange Cloud Gateau and said that it was “the best tasting sponge ever”. Naturally I finalized on the same recipe..
As expected the sponge came out quite well. I kept it in the fridge overnight, and the next day cut the cake into two and sandwiched the pieces with the filling. The frosting part was the one where I always stumbled upon. I wanted to make the beautiful scrolls as in Deeba’s, but somehow the scrolls wouldn’t stick to the cake… Deeba has patiently replied to my mail that maybe I tried to stick the scrolls after the frosting on the cake was too set to catch the spirals.. hopefully , next time I will have a better result 🙂 . . Needless to say the cake was a hit at the party!!!
- Plain flour – 150gms (1 1/4 cups)
- Cornflour – 25gms (1/8 cup)
- Baking powder – 2 tsps
- Pinch of salt
- Icing Sugar – 150gms (1 1/4 cup)
- Oil – 5 tbsps (I used sunflower oil)
- Water – 5 tbsps
- Eggs – 3 / separated
- Zest of 1 orange
- Orange juice – 1 tbsp
- 1/2 cup sugar
- 1/8 cup water
- 1/2 tsp orange extract
Simmer till the sugar has dissolved, and cool completely.
- Whipping Cream – 200ml
- Almonds – 3 tbsp (ground)
- Castor sugar – 2-3 tbsps
- Cream – 150 ml (15% fat)
- Dark chocolate – 150gms / broken into pieces
- Some extra chocolate for garnishing (grated, scrolls etc)
- Silver dragees, orange slices, powdered sugar etc for garnishing.
- Preheat the oven to 190 degrees C. Line an 8″ springform tin.
- Sift the cornflour + flour + baking powder + salt + icing sugar into a mixing bowl.
- Beat the egg whites till they stand in soft peaks & keep aside.
- Lightly beat the oil + water + yolks together & stir into the dry ingredients.
- Beat until smooth, & stir in the juice & zest.
- Fold the whites gently into the yolk mixture.
- Turn into lined tin & bake for about 45 minutes till well risen & golden brown. Check if it is done with a wooden pick.( Slide a sheet of foil lightly over the top if it begins to brown too fast).
- Leave in tin for 10 minutes, & then cool completely on rack.
- Once cool, cut into 2 or 3 layers.
- Soak with the sugar syrup
- Whip the cream + sugar till firm. Whisk in the ground almonds.
- Reserve a little cream for the topping, & sandwich the layers with the rest.
Put the cream & dark chocolate into a pan heat over low heat till all the chocolate has melted, stirring constantly. Stir well, & leave to cool.
Frost the sides & top of the cake with the ganache. Decorate the top with grated chocolate curls & pipe a design with the reserved almond cream. Top with a few slices of orange, chocolate shavings & silver dragees etc. Dust with some powdered sugar.
Chill well & serve right out of the fridge!
P.S :Sending this as an entry to Delicious Desserts event hosted by What’s Cooking today!!