Orange Cake

Try this delicious cake recipe:

For the sponge cake, separate the eggs. Beat the egg yolks with 2 tbsp lukewarm water and 100 g sugar, salt and lemon zest with a mixer on high speed until thick cream. Whip the egg whites with the remaining sugar until stiff. Stir one third of the egg whites into the egg yolk mixture with a whisk. Spread the remaining whipped cream evenly on top, sift flour and cornstarch (maizena) over the top. Add the almond kernels. Mix everything well until a homogeneous mixture is formed. Grease the bottom of a 26 cm dia. springform pan and dust with flour. Fill the dough into the mold, spread it smoothly and bake at 175 °C for 25-half an hour. It is best to cool the sponge cake for one night. Then remove from the mold and cut twice horizontally.

For the filling, peel the oranges with a sharp kitchen knife over a baking bowl so that the white skin is completely removed. Cut the fruit segments from the white membranes, reserving the juice. Drain the orange fillets.

Soak gelatin in cold water.

Line the ring of the cake springform pan with a strip of parchment paper and place on a round cake plate. Fill in the bottom sponge cake layer, spread with half of the orange marmalade.

Separate the eggs, putting four egg whites in a suitable bowl, use the rest elsewhere. Beat all the yolks with 100 g of sugar until thick cream.e

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