By Reshma Seetharam
What you need: Serves 6 to 8
2-9 inch round sponge cakes (I made an orange coconut cake, recipe here), or one cake divided into 2 layers
1 cup cream cheese
1 cup whipping cream, chilled
1 Tbsp confectioner’s sugar
1 cup orange juice
1-3 oz pack of orange flavored gelatin
1/4 tsp orange zest
1 orange sliced thin, to decorate
First, make the orange cream. Boil 1/2 cup of orange juice for just a few seconds. Add the orange gelatin and mix in the remaining 1/2 cup of cold orange juice. Set aside to chill in the fridge for about 15 minutes.
Beat the cream cheese until creamy, add in just 1/2 cup of cooled orange juice. Whisk lightly. Place it in the fridge while you get the whipped cream ready.
In another bowl, beat the whipping cream and confectioner’s sugar until it forms peaks. Add this whipped cream into the bowl of cream cheese and orange mixture. Sprinkle orange zest and fold gently. Your orange cream is ready to fill and frost.
Place the first sponge cake on a plate. Top it with a layer of orange cream, and decorate it with fresh peeled oranges. Top this with the second cake. Cover the entire cake with orange cream.
Decorate it with fresh orange slices. Place it in the fridge to chill for a couple of hours.
You still have 1/2 cup of orange juice gelatin left in the fridge. Let that chill until it partially forms jello. Pour a few spoons of jello on the cooled cake and let it set overnight. This gives a marble effect on the cake.
The best tasting cake would be one that’s sitting in the fridge overnight. Enjoy!
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