- 1 large orange
- 1 cup of sugar
- 4 eggs
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder or baking soda
- ¼ teaspoon of salt
- 100 grams of white chocolate
- 100 grams of cooking cream
- 1 cup of milk
- 1 tablespoon of cornstarch
Preheat the oven to 180ºC. Grease the baking pan and dust it with flour. Set it aside for later.
Grate the orange peel using a grater or microplane. Set aside this zest for the end of the preparation.
After zesting the orange, cut the fruit in half, squeeze it, and set aside the pure juice that we will use for the recipe.
To make the sponge cake, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form and gradually add the sugar while continuing to beat. This will create a meringue. It doesn't have to be perfect with peaks, but it should be firm. Add the yolks and continue beating until they are well incorporated.
Combine the dry ingredients (flour, baking soda, and salt) in a bowl, and sift them to avoid clumps. Gradually fold them into the meringue with the egg yolks, setting aside the blender for this step. Use a sturdy spatula that allows you to make gentle folding motions with the flour. Be patient; everything will blend together nicely. Once you’ve incorporated all the ingredients, the mixture will be dense. To lighten it up a bit and enhance its flavor, add half a cup of fresh orange juice along with some of the zest you prepared earlier. Remember to reserve some zest for the final decoration. Continue mixing until everything is well combined.
Place the batter in the mold and put it in the oven for about 30 minutes. Remember that each oven has its own characteristics. Pay attention to the cooking point to ensure it doesn't remain undercooked or overbaked. To check if the cake is ready, insert a toothpick in the center; it should come out clean. Once it's done, remove the cake from the oven and let it cool.
In a saucepan, heat the white chocolate using a double boiler until it melts. Add the cooking cream and the cup of milk mixed with the dissolved cornstarch, and place it over low heat, stirring continuously for a few minutes until it thickens. You’ll know it’s ready when you can see the bottom of the saucepan as you pass the spatula through it. Quickly pour that topping over the cake to prevent it from solidifying.
Finish decorating the orange cake with the zest you had set aside.
Enjoy this delicious and lovely recipe!
You can also add candied orange for decoration, but I'll give you that recipe soon!