Orange sponge cake slices recipe
Orange Sponge Cake Slices recipe
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|1 tsp||vanilla extract|
|2||oranges, rind of both, juice from one|
|100 g||almonds, blanched, ground|
|200 g||orange marmalade|
|200 g||icing sugar, sieved|
|4 tbsp||orange juice|
|2 tbsp||orange liqueur, e.g. Cointreau|
Grease a baking sheet and dust with flour. Preheat the oven to 200°C.
Whisk the butter with the vanilla extract, half of the sugar and the salt. Add the egg yolks one at a time, then the orange juice and rind. Beat the egg whites with the remaining sugar until stiff and fold the beaten egg whites into the egg and butter mixture. Combine the flour with the cornstarch and the almonds and fold in.
Evenly divide the batter on the baking sheet, approx. 1 cm high and bake for 10 minutes. Remove from the oven and allow the cake to rest for at least 2 hours. Horizontally cut the cake in half. Spread on one half the marmalade and place the other one on top.
Mix the sieved icing sugar with the orange juice and the liqueur and brush the glaze over the cake.
Cut in 30 slices.
ca. 45 min
ca. 2 hrs
Grade of difficulty:
Calories per portion:
Reference: Orange sponge cake slices recipe
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