Orange sponge cake for cakes - very tasty!

What is needed for this

To make this cake you will need the following.

For the chocolate sponge cake:

• a mixture of different types of flour (half a glass each of whole grain and refined wheat flour, as well as roasted oatmeal);
• half a glass of any refined vegetable oil;
• 1 cup castor sugar;
• 1 cup buttermilk;
• 5-6 tablespoons of cocoa powder;
• 2 tablespoons coffee;
• 1 glass of milk;
• 1.5 teaspoons baking powder;
• 0.75 spoons of tea soda;
• a pinch of salt;
• 2 tablespoons vanilla essence;
• 2 tablespoons mixture of raisins and finely chopped almonds.

For the orange sponge cake:

• a mixture of different types of flour (half a glass each of whole grain and refined wheat flour, as well as roasted oatmeal);
• half a glass of any refined vegetable oil;
• 1 cup castor sugar;
• 1.5 teaspoons baking powder;
• 0.75 spoons of tea soda;
• a pinch of salt;
• 1 glass of orange juice;
• 1 tablespoon orange zest;
• 3-4 tablespoons of cottage cheese;
• half a glass of milk.

For filling:

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• 1.5 cups longan curd;
• half a glass of chocolate syrup;
• half a glass of orange jam;
• basil leaves.

Ingredients and Process:

Brownie sponge cake (for 3 18 cm molds)

• 150 g butter;
• 150 grams of chocolate;
• 1.25 tsp baking powder;
• 110 g flour;
• 2 large eggs;
• 1.5 tbsp. cocoa;
• 180 grams of sugar.

Step 1. Melt chocolate with butter and cool slightly.

Step 2. Beat sugar with eggs, pour in melted chocolate-butter mixture and stir.

Step 3 : Add dry ingredients. Distribute the dough into three forms and bake in an oven preheated to 160-180 degrees for about 13-15 minutes. It is very important not to overcook the brownie; it should remain moist inside.

Whipped ganache cream:

• 100 g dark chocolate (70%);
• 230 g cream 33%.

Step 1. Melt the chocolate, add hot cream and beat with a blender into an emulsion.

Step 2. Place in the refrigerator overnight, then beat with a mixer and use as a layer for the cake.

Read also: Cottage cheese casserole like in kindergarten

Orange confit:

• 400 g orange pulp + zest;
• 30 g sugar;
• 13 grams of corn starch;
• A couple of rosemary sprigs.

Step 1. Peel the orange and remove membranes (use only the pulp) and boil with the zest, sugar and rosemary for several minutes; remove the branches.

Step 2. Dilute the starch with a small amount of cold water and pour into the boiling orange filling. Bring until thickened and remove from heat.

Chocolate coating:

• 200 g dark chocolate 70%;
• 100 g cream 33%;
• 100 g soft butter.

Step 1. Melt the chocolate.

Step 2. Heat the cream and pour into the chocolate.

Step 3. Cool the mixture and stir in the butter. Blend with a blender until smooth and put in the refrigerator for an hour, then use to cover the cake.

photo by Nadezhda Malaya

Orange juice biscuit

A recipe for a very fragrant, beautiful and incredibly tasty sponge cake with orange juice - for lovers of fruit cakes.

The fruit sponge cake can be cut into three layers, soaked in juice with the addition of a small amount of sugar and coated with custard made from fruit juice.

You can make a layer of jelly based on the same juice; you can also decorate the cake with oranges or exotic fruits. In general, a little imagination - and you will get a masterpiece!

How to make fruit sponge cake:

First, sift the flour, starch and baking powder into a bowl. Mix thoroughly so that all components are evenly distributed among each other.

Separately mix orange juice and orange zest. (If there is no zest, then you can do without it.) You can use absolutely any juice, but the main thing is that the fruit juice is not too sour and without pulp. Turn on the oven so that it warms up well.

Combine the eggs with a pinch of salt and start beating with a mixer - first at low speeds, then gradually increase them. We achieve a foamy mass and gradually introduce sugar. Beat for a long time until the mass becomes creamy and smooth - the mark left by the whisk should not blur. When the eggs are well beaten, add the juice and beat again for 1-2 minutes. Now add the flour mixture to the egg mixture: sift it in two or three additions and gently stir it in with a spatula, whisk or spoon.

We cover the bottom of the mold (I have a mold with a diameter of 24 cm) with baking paper, and do not grease the sides with anything. Pour the biscuit dough into the mold and scroll a little so that the middle of the biscuit is even.

Place the oven in a preheated oven at 180 degrees and bake the fruit sponge cake for about 40 minutes (never open the oven door for the first 30 minutes!). Baking time depends on the characteristics of your oven; use a dry wooden stick as a guide before testing.

The orange juice sponge cake turns out beautiful, tall and very fragrant. Leave it in the pan until it cools completely. Then we pass a knife between the sponge cake and the sides of the mold, remove it and let it rest for at least 4 hours. The biscuit turns out tall and can be cut into three parts; I do this using dental floss.

German orange sponge cake

Dessert for the holiday table. Prepared with an abundance of dried fruits and nuts. Instead of sugar, natural honey is often used. The cut of the biscuit forms a real kaleidoscope of multi-colored pieces of candied fruits, dried fruits, and nuts.

After 25 minutes we will do a toothpick test and if it goes out we will stop the fire, otherwise we will leave the counter for 5 minutes. Take a counter to the grill to cool it down. Confused orange. Wash the oranges well with a wire sponge and then cut into thin slices with a sharp knife. Place the orange peels in the water and let them boil for 10 minutes, then add the sugar. Leave the shells cooled in the water they boil, then drain the liquid. Fold the orange peel with the sugar and place on a plate to dry.

Orange mousse. Squeeze the orange juice and measure 250 ml. Put the juice on the fire with the sugar and bring it to the boiling point, then stop the heat. The gelatin is hydrated in 30 ml of cold water and after 5 minutes it is added to the orange juice. Mix well to dissolve the gelatin and distribute evenly. The sage whipping cream combines well with the vanilla sugar until it forms a stiff foam. Throw in 50 grams of orange and 50 grams of dark chocolate. Add the cream to the orange cream using an upward motion.

List of ingredients:

• Chicken eggs – 6 pcs.
• Wheat flour – 300-400 g.
• Milk – 70-100 ml.
• Butter – 200 g.
• Baking soda (baking powder) – 1 tsp.
• Sugar or honey – 70-100 g.
• Large orange – 2 pcs.
• Candied pineapple – 50 g.
• Yellow raisins – 50 g.
• Dates – 50 g.
• Dried apricots – 50 g.
• Cashew nuts – 50 g.
• Breadcrumbs - if necessary.

Cooking method:

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Finally, add the orange and dark chocolate. Chocolate foam. Heat the custard until it just boils. Mix thoroughly until homogenized, then sweep in the cream. When the cream is completely cooled lady in the freezer for half an hour. Remove the cream from the freezer and stir well together with a teaspoon of vanilla sugar until it forms a nice chocolate foam. Assembly. Place the orange mousse over it and let it cool for 2 hours until it hardens. The mousse is then topped with chocolate puree and the cold cake is re-set for a few hours, preferably overnight.

1. Remove the butter from the freezer in advance so that it has time to soften. Some sources advise melting the briquette over a fire, but with melted butter the biscuit is not as fluffy. It's better to do it the old fashioned way.
2. Wash two large oranges with soap and a brush. This removes the top paraffin layer of the preservative. Rub off all the zest (without the white part), which is immediately mixed with 1-2 tbsp. l. soft butter. The fat will bind the aromatic substances, they will not evaporate and will all remain in the dough.
3. Squeeze the juice from the pulp. Store-bought nectar is not suitable for sponge cakes, as it requires natural acid to react with soda.
4. Sift the flour with the baking powder packet. Grind the yolks with powder, honey or sugar.
5. Beat the slightly cooled egg whites, adding a pinch of salt.
6. Combine yolks, milk, orange juice and flour. Mix into a plastic mass and gradually add cold egg whites.
7. Steam candied fruits and dried fruits. Finely chop. Dry and crush the nuts. Add to biscuit mixture
8. Grease the pan with butter and sprinkle with breadcrumbs if necessary. Fill the dough up to half the volume.
9. Bake at 180-200 degrees for 30-40 minutes.

Orange sponge cake - recipe with photo

Quick and easy to make, orange sponge cake is the perfect base for a cake or a hearty addition to a cup of coffee or tea and can be prepared without much fuss. Prepared with the addition of orange zest and juice, the sponge cake is airy, soft and porous, has an appetizing aroma and delicate taste, with light citrus notes, optimal for using the sponge cake as a base for a cake.

To serve as a stand-alone dessert, the orange flavor of the sponge cake can be enhanced by soaking the sponge cake in orange syrup, or, conversely, enhanced by adding chocolate or caramel sauce to the sponge cake when serving.

To make orange sponge cake you will need the following ingredients.

Grate the zest of 1 orange and squeeze the juice out of it.

Combine 1 tbsp. orange zest, 40 ml orange juice and 30 ml vegetable oil (neutral taste). Mix everything thoroughly.

Divide eggs at room temperature into yolks and whites.

Place the egg whites in a deep bowl. Add vinegar and beat for 3-4 minutes, until “soft peaks”, i.e. until the protein mass becomes snow-white, moist and fluffy, and when the whisks are removed from the container, small peaks form.

Continuing to beat, gradually add sugar in small portions and beat for a few more minutes, until “hard peaks” and the sugar dissolves (“Hard peaks” - the protein mass is shiny, smooth, when you remove the mixer whisks, part of the mass reaches behind them and takes the shape of long elongated peaks. The peaks are stable, retain their shape both in the bowl and on the whisk. If you turn the bowl over, the protein mass does not leak out).

Add the egg yolks and, moving from bottom to top, stir the mixture with a whisk until smooth.

Add a pinch of salt and gradually stir in the sifted wheat flour into the mixture.

Pour in a mixture of orange juice, zest and vegetable oil. Mix everything well again.

Pour the dough into a baking dish (diameter - 18-20 cm). Dip the blade of a knife into the dough and use zigzag movements several times from edge to edge of the mold, tap the mold on the table so that excess air bubbles come out and the dough is distributed evenly in the mold.

If necessary, pre-line the pan with non-stick baking paper.

Place the biscuit in the oven and bake for 35 minutes at 150 degrees, then increase the temperature to 170 degrees and bake for another 3 minutes.

Cool the cake to room temperature and then remove from the pan.

If desired, the hot sponge cake can be often pricked with a fork and soaked in orange syrup. To prepare the syrup, combine 100 ml of water, 150 grams of sugar, the zest of 1 orange and 1 cinnamon stick. Boil and cook the mixture for 2 minutes. Then pour in 150 ml of freshly squeezed orange juice and simmer the mixture over medium heat for another 5-7 minutes from the moment it boils. Strain the hot syrup and pour into the mold with the hot biscuit.

The orange sponge cake is ready. As a stand-alone dessert, the sponge cake can be decorated with fruit/melted chocolate and served with chilled orange syrup as a sauce.

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Orange sponge cake with zest and juice

The most delicate, soft, juicy orange sponge cake melts on your lips like a weightless snowflake! Lush biscuit dough with aromatic zest, pieces of fruit and orange impregnation does not need to be supplemented with cream or glaze. This orange sponge cake is as self-sufficient as a cake. For lovers of moist baked goods and citrus fruits, this is something you will definitely like.

The recipe was based on two things: the idea of ​​generously soaking the cake was taken from our favorite Three Milks biscuit, and the idea of ​​adding oranges to the dough was suggested by readers in the comments, for which I thank them!

Low calorie orange sponge cake

Delicate, aromatic baked goods for people who are forced to take into account the fat content of the food they consume.

Take the cake on a plate and measure the circumference with a piece of baking paper. Cut the paper slightly higher than the cake. Draw stripes with a colored pencil on a baking sheet and cool slightly. Add the chocolate to get rid of the marinade and then straighten it out on baking paper. We carefully take the baking paper at both ends and wrap it with the cake. Cold cake for half an hour, then we can unpack the baking paper. Decorate the cake with chocolate truffles and tangled orange peel.

This is a great pie and I love it! New Year full of health, happiness and joy that you want! Memories of my childhood: the taste of grated lemon is stored in a jar in the refrigerator and put in cakes, pastries or donuts and mother's candied orange peel is put in creams, puddings and cakes. What they didn't find was the jug was empty because I like to steal a piece, a piece while it works a lot