Рецепт Mandarin Orange Cream Cake 橘子鲜奶油蛋糕
Today I'm sharing with you this simple and easy recipe, Mandarin Orange Cream Cake that is full of orange fragrance. It is very suitable for birthday and home gathering. The sponge cake is very soft and moist and the recipe calls for very little flour and rice flour but more egg whites than yolks. What you need for the filling are mandarin oranges and fresh cream. You can also use strawberry or any other fresh fruits that you prefer and even pile the cake as high as you like. As I wanted to make a quick cake, I only sandwiched the mandarin oranges with 2 pieces of sponge cake. In total, you need only one and half hour or even less to complete the whole process of this yummy cake.
Mandarin Orange Cream Cake
Ingredients:
- Sponge
- 40g Plain flour
- 15g Rice flour
- 40g Butter
- 140g Egg whites (about 4 eggs), room temperature
- 90g Caster sugar
- 90g Egg yolks (about 5 egg yolks), lightly beaten
- Filling：
- 2 small can Mandarin orange, drain. reserve 200ml orange syrup + 1bsp cointreau, mix well
- 150g Fresh topping cream (植物性奶油)
- 1 tbsp Cointreau (香橙酒）
Method:
Preheat oven to 200 deg C. Sift both flours together twice. Line 2 pieces 8 x 1.5 inches high square cake tray with parchment paper.
Melt butter in a pot, keep warm. Set aside.
Place egg whites into a clean bowl and beat until foamy. Add caster sugar in 3-4 batches and beat until egg whites are glossy and stiff peaks form.
Slowly add in egg yolks and fold lightly with a rubber spatula. Add sifted flour in batches and fold gently, then add warm melted butter and fold through. Pour batter into prepared cake pan and spread evenly with a palate knife. Bake for 10-12 minutes.
When cake is done, unmould from pan, remove parchment paper and leave to cool.
Filling: Mix fresh cream and 1 tbsp cointreau together and whisk to peak form.
Place sponge cake on a cake board. Brush orange liqueur syrup evenly on sponge cake. Spread whisked fresh cream on sponge cake. Layer mandarin oranges on top and spread a little more fresh cream over it. Cover the 2nd piece of sponge on top, brush on orange syrup and frost fresh cream over it. Trim the sides of the cake for a cleaner and even look. Decorate the cake as desired.
Chill the cake for several hours or overnight before consuming.
40克 普通面粉
15克 粘米粉
40克 牛油
140克 温室蛋白（约4粒）
90克细糖
90克 蛋黄，打散（约5粒）
2小罐 橘子，滤干；保留200毫升橘子糖水+1汤匙香橙酒，拌匀
150克 植物性奶油
1汤匙 香橙酒
预热烤箱致200摄氏度。准备2个8寸 x 1.5寸高方烤盘，底部铺纸。粉类过筛2次。
用电动搅拌器将蛋白打致泡泡状态，细糖分次（3-4次）加入打致光滑及硬发性。
慢慢的加入蛋黄，用塑胶刮刀轻轻翻拌均匀，分次加入粉类，拌匀。最后倒入软化温牛油，拌匀即可。将面糊平均倒入2个烤盘里，送进烤箱烘烤约10-12分钟。（蛋糕烤好一个，才把另一个烤盘放进烤箱）。
馅料：将植物性奶油和1汤匙香橙酒混合均匀，打发。