It all starts with a piece of fresh orange preferably seedless.
Otherwise, use whatever that is available.
You can also use other types of oranges like Mandarin or Kumquat. Just make sure you scale it up to the correct measurements required in my recipe.
While watching a food show on TV in London, I have seen how an orange was cleverly processed to retain its goodness by using the whole fruit in a recipe.
Inspired by the same idea, I have come up with this Victoria Sponge Cake that encapsulates the full flavor and texture of orange.
AND to make it more interesting, I added chia seeds for crunch (as a replacement for poppyseed).
This recipe was developed for this Floral "Care" Cake for Etihad Airways:
- Start by washing your choice oranges clean. You will need one medium-sized orange with an average weight of 113 grams for the quantified recipe below.
- In a heavy-bottom pot, fill it with water halfway through.
- Cover and bring to a rolling boil.
- Place the oranges in the pot and bring the heat down to a simmer, covered. This prevents your oranges from tearing up or exploding and you end up losing the precious flavors inside.
- Boil for about 30 minutes.
- Test by piercing it with a fork. The fork should effortlessly penetrate.
- Drain the liquid at once and allow the oranges to cool down completely.
- Cut the cooled oranges into quarters.
- Remove any seeds if present.
- Using a knife, remove the inner pith of the oranges which runs through the core.
- In a food processor, process the oranges until it forms a coarse paste.
- If you want chunkier orange pieces, process it to your preference.
- Set aside while you prepare the recipe below.
Nouel's Really Orange-y Victoria Sponge Cake
Prepare 2 x 8" round cake tins
Preheat oven to 180* Celsius and 10* C less for fan-assisted
1 piece Orange, medium-sized (about 131 g), seedless preferably; processed as above
250 grams Caster sugar
300 grams Butter, unsalted
6 pieces Eggs, medium-sized (about 50 g each)
300 grams Cake Flour
18 grams Baking Powder
60 grams Milk, full-fat
45 grams Chia Seeds
- With the exception of the chia seeds, place all ingredients in a mixing bowl.
- Using the paddle/flat beater attachment of your mixer, carefully mix all ingredients at slow speed until everything is completely moistened.
- Increase to medium speed and continue beating for about 5 minutes until the mixture becomes lighter and fluffier.
- The batter must be soft and smooth.
- If you are using granulated sugar, chances are there will still be noticeable grains of sugar yielding a more coarse texture. If you opt to use icing sugar, the cake will have a firmer texture.
- Fold in the chia seeds.
- Divide mixture into the two lined and greased tins.
- Bake for about 25-30 minutes or until golden brown.
- Finish with either a vanilla buttercream or chocolate ganache.
You may try using lemons the next time and share with us the results. In that case, I would recommend using poppyseed.
Have fun baking!