Light-as-air angel cake filled with cloud-like orange cream and a layer of caramelised orange is pure heaven.
Preparation Time
60 minutes
Cooking Time
70 minutes
Ingredients (serves 8)
Olive oil spray
12 egg whites
1 1/4 tsp cream of tartar
Pinch of salt
215g (1 cup) caster sugar
1 tbs finely grated orange rind
1 tsp vanilla essence
210g (1 1/3 cups) pure icing sugar
150g (1 cup) plain flour
315g (1 1/2 cups) caster sugar, extra
2 oranges, peeled, cut into 3mm-thick slices
Filling
4 egg yolks
55g (1/4 cup) caster sugar
125ml (1/2 cup) fresh orange juice
2 x 150g tubs Vanilla Fruche
375ml (1 1/2 cups) pouring cream
Method
Preheat oven to 180°C. Spray a 26cm angel food cake pan with olive oil. Line the base with non-stick baking paper.
Use an electric beater to beat the egg whites and cream of tartar in a bowl until firm peaks form. Beat in salt. Add the caster sugar, 1 tablespoon at a time, beating well after each addition, until the sugar dissolves and the meringue is thick and glossy. Beat in the orange rind and vanilla.
Sift icing sugar and flour over meringue mixture. Fold until just smooth. Spoon into prepared pan. Smooth surface. Bake for 35-40 minutes or until pale golden. Set aside to cool.
Meanwhile, to make the filling, whisk the egg yolks and sugar in a heatproof bowl until thick and pale. Gradually whisk in the orange juice. Place the bowl over a saucepan of just simmering water. Whisk until mixture thickens. Cover the surface with plastic wrap and set aside to cool completely.
Fold the Fruche into the orange mixture. Beat the cream in a large bowl until firm peaks form. Fold the orange mixture into the cream until just combined.
Cut the cake horizontally into 3 even layers. Wash the pan. Line the base and sides with non-stick baking paper. Place the top cake layer, cut-side up, in the pan. Top with half the filling and another cake layer. Top with the remaining filling and cake layer, cut-side down. Press down gently. Cover with plastic wrap. Place in the freezer for 4 hours or overnight.
Heat extra sugar in a heavy-based non-stick frying pan over low heat, shaking the pan often, for 10-15 minutes or until golden. Add half the orange. Cook for 2-3 minutes each side or until dark and translucent. Transfer to a bowl. Repeat with remaining orange. Return to the pan. Simmer for 1-2 minutes. Set aside to cool. Arrange on top of the cake.
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