Care for a sponge cake laced with the tanginess of fresh orange and topped with whipped cream? An ideal dessert to go with a winter brunch, this refreshingly fresh and juicy cake simply melts in your mouth.
Ingredients – for the sponge cake
Flour – 170 gms
Eggs – 6
Baking powder – 1 ½ tsp
Sugar – 230 gms
Butter – 8 tbsp; melted
Hot water – 6 tbsp
Ingredients – for the filling
Fresh orange juice – 1 ½ cups
Sugar – 3 tbsps
Corn flour – 6 tsp
Butter – 1 tbsp
Lemon juice – 1 ½ tsp
Orange rind – ½ tsp; grated
Orange essence – ½ tsp
Orange food colour – a few drops
Ingredients – for the icing
Whipping cream – 200 ml
Orange wedges – a few slices
Praline powder – 4 tbsp
- Line two seven-inch cake tins with wax paper and keep aside.
- Sift the flour with baking powder and keep aside.
- Beat the eggs and sugar till double in quantity.
- Fold in flour gently, one spoon at a time and mix well.
- Fold in molten butter and hot water till it is well mixed and smooth.
- Pour into the two prepared cake tins and bake at for at 400 degrees F for 15 minutes.
- The cake is done when it leaves the sides of the tin.
- Keep aside on a cooling rack.
- Mix the orange juice, sugar, corn flour and butter.
- Cook on low heat while stirring continuously till the mixture thickens.
- Keep aside to cool.
- Once cool, add the lemon juice, colouring, essence and rind.
- Keep in the refrigerator to chill.
- Whip the cream over a bowl of ice till it forms peaks. Keep aside.
- Slice each cake through the middle so that you get four equal rounds.
- Layer each round with the orange filling.
- Spread the whipped cream evenly on the top and sides.
- Decorate with orange wedges.
- Sprinkle praline on top.
- Serve chilled.
The orange filling can be made and kept in the fridge two-three days in advance. Be prepared to receive a lot of compliments for this pudding cake. Do share with us your feedback when making this dessert in the comment box below.