With some Nagpur Oranges in hand and a bottle of orange marmalade lying in the fridge for a while the first and the obvious choice was an Orange Marmalade Cake, tanginess of orange, sweetness of pastry cream and bitterness of marmalade make this cake a perfect tea time treat.
This Pastry Cream or you could say custard cream is quite a versatile cream, fold in some fresh seasonal fruits and berries and you have fruit custard, layer a fruit tart with a generous helping of pastry cream and cover it with sliced fruits or simply fold in some whipped cream and you have an amazing frosting in hand. I infused orange flavor in the cream to compliment the flavor of the cake otherwise plain vanilla pastry cream is perfect for custards and frostings.
You must be wandering how I managed to get Nagpur Oranges in this part of the country actually a friend of mine was coming back from his hometown, Nagpur so like a thorough gentleman he asked, what shall I get for you?" and he would not have expected me to actually ask for something but the foodie inside me was craving for Nagpur Oranges so I immediately said - Santre (Oranges) and in turn he traded off with whatever I will make or bake out of these oranges.
There are few points in this recipe where one need to be very careful to avoid D-I-S-A-S-T-E-R, one do not over mix the cake batter once everything moistened and combined well stop mixing, folding the cake batter for longer time does not make it light and fluffy it does exactly the opposite - hardens the cake. Second, be gentle while folding in egg whites into the cake better otherwise egg whites will be deflated and results will tough cake. Third and the foremost important point, while making pastry cream do not pour hot milk over the egg yolks else you will end up with scrambled eggs, always pour on the sides and use a flat bowl for the same because if the bowl is not wide enough once you pour hot milk on the sides it will swim back to the egg yolks.
Do not worry about the pastry cream oozing out of the sides of the layers of the cake let it be rustic and look more tempting or if you are a perfectionist unlike me, using an icing spatula spread the pastry cream evenly between the layers just like a Gateau, both the ways it tastes simply yummy!!
Recipe: Pastry Cream Layered Orange Marmalade Cake
Yield: 8 inch round cake
For orange cake:
2 ½ Cup All Purpose Flour
¼ Cup Orange Juice
½ Cup Orange Marmalade
2 ½ Tsp Baking Powder
150g unsalted butter, softened
2/4 Cup plain granulated sugar
3 eggs, separated
½ Cup milk, at room temperature
For Pastry Cream:
250ml full cream milk
¼ Cup whipping cream
2 Tbsp orange marmalade
1 Tsp orange extract
75g castor sugar
25g all purpose flour
2 egg yolks
2 tsp vanilla extract
For cake, sift flour and baking powder together in a bowl.
In a large bowl cream butter, sugar with an electric beater at medium speed until light and fluffy in texture. Mix in egg yolks and beat for another 2 - 3 minutes.
Stir in the marmalade, orange juice and milk. Fold in the sifted flour one third at a time until all combined well. Do not over mix the batter else cake would be tough in texture. Once all combined well stop mixing the batter and make sure no lumps of flour remain at the bottom of the bowl.
In a clean dry bowl beat the egg whites with an electric beater until they form firm/stiff peaks. Fold gently into the cake batter without deflating the egg whites.
Preheat the oven to 150 degree celsius. Grease 8 inch round tin and line it with parchment paper.
Pour the batter into the prepared tin and bake in the preheated oven for 35 minutes or until the tester inserted in the center comes out clean.
Remove from the oven and set aside on a wire rack to cool.
For pastry cream, in a heavy bottomed deep pan pour milk and add half of the sugar.
Put the pan over the low flame stirring occasionally.
Meanwhile in a wide flat bowl mix flour with remaining sugar. Add both the egg yolks to flour in the center and do not mix.
Once the sugar is dissolved in the milk stop stirring but keep the milk boiling.
After some time a layer of fat is formed on top of the boiling milk scoop out the same with a ladle and pour it over the flour on the sides. Do not pour the fat layer of milk in the center over the egg yolks otherwise they will be cooked.
Now mix egg yolks and flour mixture together and add some more milk. Mix nicely.
At last add all the batter to the boiling milk and keep on whisking vigorously. After 2 - 3 minutes a thick texture cream will start forming leaving sides of the pan. Remove from heat and transfer to a clean bowl.
Set aside to cool down at room temperature. This can be made in advance and stored in fridge.
Meanwhile in a clean bowl whip cream until stiff peaks form, fold this cream gently into the cooled pastry cream along with orange marmalade and orange extract.
For assembling, slice the cake half horizontally. Place the bottom half of the cake in a serving plate and spread half of the pastry cream over it. Cover with the top half of the cake. Use the remaining cream to cover the top.
Garnish with orange slice and peel.
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