I made an orange cake where you can feel the freshness of oranges. Swiss meringue buttercream is less greasy and softer than regular buttercream. The cake sheet feels like a middle ground between Genuise and Red Velvet cake sheet, so I like it because it has a sense of stability. It can be made using only one sheet, but it is much prettier and has a lot of orange feel because it is mixed with the orange color layer by layer. It has a simple and uncomplicated design, but it seems to be filled with sincerity from the sheet to the cream. Orange zest is put on the sheet, the orange flesh is boiled and sandwiched with cream, so it is full of orange flavor .
[ Ingredients]
– Mold size : 15cm
260g Egg (about 5 eggs)
210g Sugar
5g Vanilla extract
100g Unsalted butter
Orange zest
150g Warm milk (about 50℃)
7g Lemon juice
250g All-purpose flour
6g Baking powder
300g Orange (about 3 oranges)
60g Sugar
5g Lemon juice
110g Egg white (about 3 eggs)
180g Sugar
1g Salt
320g Unsalted butter
7g Cointreau
[Recipe]
1. Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, and raise the temperature to about 40 degrees while stirring.
2. Take out the bowl containing the egg and raise the temperature by placing the bowl containing the butter on the pot. (About 50~60 degrees)
3. Whip the eggs in the order of high speed, medium speed, and low speed to make a dense foam.
4. Divide the flour and baking powder into 2 parts and sieve them in, and mix until the raw flour is no longer visible.
5. Add lemon juice to warm milk (about 50 degrees) and mix, then add to the dough and mix.
6. Add a part of the dough to the butter melted in a hot water and mix, then put it back into the dough and mix evenly.
7. Pour half of the dough into the oven pan, add the orange pigment to the remaining dough, mix, and pour into another oven pan.
(If you add color to the dough and mix it, the volume will be reduced, so it is better to leave a little more of the dough to add the color to)
8. Beat to remove large air bubbles, bake in an oven at 170 degrees (preheated to 190 degrees) for about 40 minutes, then take it out and turn it over to cool.
9. Separate only the flesh of the orange, put it in a pot, add sugar, and simmer until thickened. (On low heat for at least 10 minutes)
10. Add lemon juice and boil a little more, then cool it in the refrigerator and put it in a piping bag.
11. Mix the egg whites with sugar and salt, then place them on a pot of boiling water and boil it to 70 degrees while stirring.
12. Remove from the pot and whip to make a hard meringue. (Cool the meringue to about 30 degrees)
13. Add one or two pieces of room temperature butter at a time and whip enough. Lastly, add orange cointreau and whip a little more.
14. Remove the top and bottom sides of the cake sheet and cut it into 2 pieces to prepare a total of 4 sheets.
(I removed the burn color from the edge of the sheet and used it, but it’s okay to use it as is)
15. Put a little cream for decoration on the top, put an orange sheet on a rotating plate, and sprinkle with syrup.
16. Flatten with cream, top with orange puree, flatten, place vanilla sheet on top, and repeat.
17. After icing with buttercream, harden in the refrigerator for about 30 minutes.
18. Add color to the remaining cream to make orange cream, apply on the cake and icing.
19. Squeeze the white cream on the top using a tip (No. 865, round tip) and put it in the refrigerator for about 10 minutes.
20. Dig the top of the cream squeezed with a round tip, make a groove, and put the orange puree.