Orange sponge cake

Ingredients for 1 servings:

• 200 g spelt, ground
• 100 g cornstarch (Mondamin)
• 170 g cane sugar
• 1 pinch of vanilla powder OR
• 1 bag of vanilla sugar (Bourbon)
• 1 bag of baking powder (cream of tartar)
• ½ tsp salt
• 9 tbsp oil, rapeseed oil OR sunflower oil
• 1 lemon(s) – zest, grated
• 380 ml mineral water, carbonated
• 2 kg orange(s), 1.5 – 2 kg
• 150 g cane sugar
• 6 tsp gelatin, ground OR
• 2 bags of gelatine, ground, then please follow the instructions for use
• 12 tbsp water, cold
• ¼ tsp vanilla powder OR
• 2 bags of vanilla sugar (Bourbon)
• 1 pinch of sea salt
• 1 orange(s) – zest, grated
• 300 g soy whipped cream
• 300 g soy whipped cream
• 1 bag(s) of cream stiffener, if necessary
• 12 pieces of marzipan flowers, e.g. roses OR
• Cherry(s), candied / fruit
• sweet cream – change 1
• Grapefruit(s) – Change 2

Instructions

Working time approx. 1 hour; Rest time approx. 20 hours; Total time approx. 21 hours

cow’s milk-free / egg-free

Sponge cake base: First mix the dry ingredients, then add all the other ingredients. Stir on low speed for a good 5-8 minutes to allow the protein from the grain to dissolve, giving it a nice crumb. Pour into a springform pan lined with baking paper. Bake in a cold oven at approx. 160°C fan-assisted oven for approx. 40 minutes, or bake with top and bottom heat at 180-190°C for about 40 minutes (preheat oven). Should be baked the day before. Filling: Lightly squeeze the oranges in/with your hands, score the rind, peel, remove the white pith if possible, fillet, if very large, cut in half, fillet into a tall, if possible one and a half liter measuring cup, fillet to the height of approx. 1 liter, chop with an electric hand blender, and puree. Or 1000 ml freshly squeezed oranges with flesh. Put the fruit mixture into a saucepan, along with the sugar, vanilla powder, salt and orange zest, bring to the boil and don’t forget to stir. Be careful, it can bubble a lot and beware of splashing. After it has boiled, take the pan off the heat and stir in the softened gelatine. Stir occasionally while it cools. When the mixture starts to gel, fold 300g of stiffly beaten soy cream into the fruit mixture. Cut the cooled sponge cake horizontally. Set the top part aside and push it onto a board or plate. Place the springform pan base under the base; it would be useful if the baking paper was still attached but had been removed. Push the baking paper up and place the springform pan ring around the base, close it and slightly arrange the baking paper. Pour in the fruit mixture and cream and slightly arrange the baking paper. Slide the sponge cake lid off the board onto the cream. The lid is usually already above the pan. I’ve never had any problems with it, partly because of the baking paper. Now put the whole thing in a cool room and let it set, I leave it overnight. The next day, carefully remove the springform pan and baking paper. Whip 300g of soy whipped cream with 1 sachet of cream stabilizer, this is only needed if the cake is not going to be eaten straight away. Cover the top and edge with the cream, and if you may, place 1 marzipan rose, e.g. (from the pastry chef) on each piece of cake – OR: Candied cherries / fruit. Variation I: If you may, use sweet whipped cream instead of soy cream. Variation II: If you want it even more tangy, use grapefruit instead of oranges. PS: this has been put together from various recipes that users have had approved by Chefkoch. Thanks to everyone who made it possible to “invent” this delicious cake.