Orange Cake

Orange Cake

I propose a very beautiful and elegant cake, not to mention tasty. You'll see, you can't go wrong with these combinations.

I really liked the method of mounting the cake. However, I simplified the filling and used my favorite sponge cake. In addition to the recipe below, I recommend arranging some oranges in the middle. And, if you like the sponge more moist, sprinkle with orange syrup.


5 pieces
for the sponge cake
180 g
plus sugar for the filling. I used 1 cup, to make it moderately sweet. You can put to taste.
White flour
100 g
for the sponge cake
Corn starch
2 tbsp
for the sponge cake
Sour cream
1 l
1 kg
choose medium-sized oranges, sweet and without seeds, preferably
Vanilla Extract
1 tbsp
Gelatine powder
30 g

Step by step


Prepare the sponge cake following the Sponge Cake Recipe. Let sit for at least 8 hours to infuse and be able to cut faster.

Or use your own recipe or just buy the sponge cake.


To mount the cake, preferably use a deep springform pan. Carefully line the pan with cling, cover the sides and bottom as well.


Slice the cake in half - two layers, each about 1 cm thick.

Cut away about 1 cm from the sides, in order for the cake to fit in the pan, along with the filling and the orange slices. Measure and cut so that the diameter of the cake is about 1 -1.5 cm smaller than that of the pan.


Peel the oranges, cut into slices about 1 cm thick. Choose the most beautiful ones and arrange them nicely over the plastic wrap in the pan.


Melt the gelatin in 100ml of hot to near-boiling water, but don't boil it, it will lose its qualities.


Combine the sugar with the cream and vanilla essence. Beat with the mixer to completely melt the sugar.


Then add the gelatin dissolved in the water, mix well until smooth.


Pour 1/3 of the filling over the oranges in the pan. Carefully, with a spoon, spread evenly along the sides, over the entire surface and covering all the holes.


Place the first cake layer over the filling. Optionally, you can drizzle with orange syrup or lemon tea.


Pour more than half of the remaining filling over the cake layer. Optionally, you can also add here oranges, cut into cubes.


Place the other cake half over the cream. The same, you can sprinkle with juice or lemon tea.


Top with the remaining filling. Cover with cling and refrigerate for 4-5 hours, in order for the filling to harden. It's even better overnight, this way the cake is settled for sure.


After this time, remove the cling, the sides of the pan and carefully turn the cake over onto a plate. You can see the result in the picture :)

Although it's possible to use other fruits, I like it in two colors. It's much more elegant and neat.


And a section, of course. I'm offering it to you virtually and thanking you for your presence and appreciation!


Quantity: 2 kg (10-12 servings)
Prep time: 120 min
Difficulty: intermediate
Ready in: 120 min
Publish date:
Collections: Cakes, Cakes, Desserts

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