“After about 20 years of marriage, I’m finally starting to scratch the surface of what women want. And I think the answer lies somewhere between conversation and chocolate.”
Mel Gibson
I love cake making occasions & am beginning to explore newer avenues. Loads of experience & some success has made me bolder! One of the 2 books that are parked at my bedside are ‘Cream Cakes & Gateaux’ by Sue Ross. She says …‘Homemade cream cakes are irresistibly compulsive – and you don’t have to be an expert to gain perfect results. Even the most spectacular results need no more than a quick final assembly of parts that have been cooked ahead“. How true, & beautifully worded. I advocate her theory completely…
This cake is an adaptation of the ‘Mandarin Orange Cloud Gateau’ from her book. The basic sponge & sandwiching are quite the same, & I chose to make the topping dark chocolate. The flavours of chocolate, orange & almond tie up really nicely & make for a luscious dessert. I made this one for our anniversary… & was AMAZED at how moist & beautiful the sponge turned out. It was a complete departure from all other recipes I have ever used; & I can honestly say it’s the best sponge ever. The difference probably lay in the use of oil & a little orange juice in the sponge, as well as the egg whites & yolks being separated. I made the sponge day before & sandwiched it. I frosted & dressed it up yesterday in the morning…it couldn’t have been easier & more spectacular in taste! When we cut the cake this afternoon, we were all like ‘WOW‘!!
Can’t believe I’ve been sitting on this book for ages…Sue Ross’s book is a WINNER!! (The book is a small pocket type edition, published by Hamlyn in 1991). The author rightly says that these cakes should be kept as a treat as they provide a touch of luxury & a sense of sheer indulgence. Without any more words…
…the Recipe, as adapted from Mandarin Orange Cloud Gateau by Sue Ross, pg 17.
Ingredients:
Plain flour – 150gms (1 1/4 cups)
Cornflour – 25gms (1/8 cup)
Baking powder – 2 tsps
Pinch of salt
Icing Sugar – 150gms (1 1/4 cup)
Oil – 5 tbsps (I used sunflower oil)
Water – 5 tbsps
Eggs – 3 / separated
Zest of 1 orange
Orange juice – 1 tbsp
Filling:
Whipping Cream – 200ml
Almonds – 3 tbsp (ground)
Castor sugar – 2-3 tbsps
Ganache:
Cream – 150 ml (15% fat)
Dark chocolate – 150gms / broken into pieces
Some extra chocolate for garnishing (grated, scrolls etc)
Silver dragees, orange slices, powdered sugar etc for garnishing. 
- Preheat the oven to 190 degrees C. Line an 8″ springform tin. (the original recipe uses 2 8″ sandwich tins)
- Sift the cornflour + flour + baking powder + salt + icing sugar (yes, it’s correct) into a mixing bowl.
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Beat the egg whites till they stand in soft peaks & keep aside.
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Lightly beat the oil + water + yolks together & stir into the dry ingredients.
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Beat until smooth, & stir in the juice & zest.
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Fold the whites gently into the yolk mixture.
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Turn into lined tin & bake for about 45 minutes till well risen & golden brown. Check if it is done with a wooden pick.( Slide a sheet of foil lightly over the top if it begins to brown too fast).
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Leave in tin for 10 minutes, & then cool completely on rack.
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Once cool, cut into 2 or 3 layers.
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Filling:
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Whip the cream + sugar till firm. Whisk in the ground almonds.
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Reserve a little cream for the topping, & sandwich the layers with the rest.
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Ganache:
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Put the cream & dark chocolate into a pan heat over low heat till all the chocolate has melted, stirring constantly. Stir well, & leave to cool.
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Frost the sides & top of the cake with the ganache. Decorate the top with grated chocolate curls & pipe a design with the reserved almond cream. Top with a few slices of orange, chocolate shavings & silver dragees etc. Dust with some powdered sugar.
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Chill well & serve right out of the fridge! This gateau doesn’t need to sit at room temperature for a while; it’s great!
Serving a slice of heaven…dressed in SILVER!
With CLICK @ Jugalbandi focussing on METAL this month…here is my kinda metal! Edible silver!! Most folk would cook or serve in metal; I’m serving up some silver. My entry for CLICK : March 2008.