Sponge Cake with Orange Soufflé

Name: Sponge Cake with Orange Soufflé
Yield: 10
Ingredients: eggs 3; sugar 150 g; flour 150-200 g; gelatin 20 g; orange juice 200-250 ml; cream 33-35% 500 ml; sugar 150 g

The combination of airy dough and fragrant soufflé provides a magnificent taste! This recipe is designed for 10-12 servings.

Total cooking time: not set
Number of servings: 10
Recipe difficulty: 3 / 5

Vegetarian Nut free Halal Kosher

Ingredients

for 10 servings

eggs 3
sugar 150 g
flour 150-200 g
gelatin 20 g
orange juice 200-250 ml
cream 33-35% 500 ml
sugar 150 g

Instructions

Preparing the sponge cake

Step 1 of 10

Beat the eggs together with the sugar.

Step 2 of 10

Stir in the flour and gently mix the mixture.

Step 3 of 10

Prepare a baking pan (a 20×30 cm pan with a height of 5 cm is used) by greasing it with butter or lining it with parchment paper. Pour the batter into the pan. Place in an oven preheated to 180 degrees for 30–35 minutes. If desired, the finished sponge cake can be soaked with juice or syrup.

Preparing the soufflé

Step 4 of 10

Pour 150 ml of cold boiled water over the gelatin and leave it for the time specified on the package.

Step 5 of 10

Heat the gelatin almost to boiling, but do not boil. Let it cool slightly.

Step 6 of 10

Beat the cream with the sugar.

Step 7 of 10

Pour the juice into the cream and mix.

Step 8 of 10

Add the gelatin and mix again.

Step 9 of 10

Spread the soufflé over the sponge cake without removing it from the pan. Level the surface. Place in the refrigerator for 7–8 hours.

Step 10 of 10

After this, cut the dessert into rectangles or cubes. To decorate the finished soufflé, cocoa or ground cinnamon can be used with a stencil.