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

Step 1

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.

Orange Cake - Step 1
Step 2

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

Orange Cake - Step 2
Step 3

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.

Orange Cake - Step 3
Step 4

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.

Orange Cake - Step 4
Step 5

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

Orange Cake - Step 5
Step 6

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

Orange Cake - Step 6
Step 7

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

Orange Cake - Step 7
Step 8

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.

Orange Cake - Step 8
Step 9

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

Orange Cake - Step 9
Step 10

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

Orange Cake - Step 10
Step 11

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

Orange Cake - Step 11
Step 12

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.

Orange Cake - Step 12
Step 13

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.

Orange Cake - Step 13
Step 14

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


Orange Cake - Step 14
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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