Orange sponge cake
A soft and airy dessert with subtle notes of orange
Preparation time: 40 min
For 1 sponge cake
For the sponge cake
540
g Fresh eggs
500
g Sugar
120
g Water
180
g GEM 250
55
g Durum gel
180
g Soft wheat flour
55
g Corn starch
5
g Calcium propionate
25
g Baking powder
For the orange cream
500
ml Cream
500
g Mascarpone
100
g Orange juice
120
g Icing sugar
Preparation
1
Preparation of the sponge cake
In a mixer bowl fi tted with a whisk, mix the eggs and sugar for 5 minutes at high speed.
Add the water and powders and mix by hand until smooth.
Place the entire dough in a greased 60 x 40 cm baking pan.
Bake in a fan oven at 170 °C (338°F) for 12-15 minutes.
2
Orange cream
Whip the cream and mascarpone. Add the sugar and orange juice and mix until the desired consistency is reached.
Pipe the mixture into the sponge cake.