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Orange Sponge with Lemon Butter Cream

Orange Sponge with Lemon Butter Cream

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A good cake is decedent at the best of times, but this look takes it to a whole different level.

  • Makes : 10 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
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Orange Sponge
360 g butter
360 g castor sugar
zest of 2 oranges
5 large eggs
360 g cake flour
2 tsp (10 ml) baking powder
pinch of salt
¼ C (60ml) orange juice

Lemon Butter Cream
150 g butter
500 g icing sugar
zest of 1 lemon
2 Tbsp (30 ml) lemon juice

Decoration
125 g raspberries
4 vanilla macaroons
3 chocolate shards
6 pieces of Turkish Delight
gold dust for dusting
(any additional décor of your choice)

Orange Sponge
Preheat the oven to 180 °C. Grease and line the base of 2 x 18 cm round cake tins.
Cream the butter until light and fluffy. Gradually cream in the sugar and then fold in the orange zest.
Whisk the eggs together and gradually beat into the butter mixture. Sift together the dry ingredients and fold into the creamed mixture. Fold in the orange juice and pour into the prepared cake tins.
Bake for 25-30 minutes or until cooked through when tested with a skewer. Turn out on a cooling rack; remove the paper and leave to cool.

Lemon Butter Cream
Cream the butter until pale and fluffy, add the sifted icing sugar a little at a time until it is all incorporated. Add the lemon juice and zest. Mix well.
Using a little of the icing sandwich the cakes together, cover the whole cake with a layer of icing, keeping a little aside for piping.
Cover the top of the cake with chocolate shards, berries, macaroons and Turkish delight and any other décor of your choice.
Using a tight star nozzle pipe little icing stars in the gaps on top and down the sides of the cake. Dust with gold dust and serve.