Jaffa Sponge Cake with Orange Curd 香橙巧克力海绵蛋糕和香橙酱

Earlier i saw my Instagram friend sharing a round and big sponge cake that using my earlier cold eggs of Orange sponge cupcake recipe, Her cake turned out to be nice and no shrinkage. So i  use this method to make into this Jaffa sponge cake with orange curd for my little son's Birthday.

This recipe is using cold egg and beating whole egg method. Using this type of straight forward method, you will have slightly dry and rough texture than chiffon method which use egg separation. Anyway it still tasted ok thought! I especially love the chocolate sponge cake, it was steady, light and spongy!

The first time i knew about Jaffa cake flavour was at Helena's kitchen. Jaffa cake has two flavours, orange and chocolate.

Apply a thin layer of orange curd on each sponge cake slice.

This Birthday cake was well received by my son and his friends as it tasted more on sweet side ^_^

Jaffa Sponge Cake with Orange Curd 香橙巧克力海绵蛋糕和香橙酱

Orange Sponge cake

5 eggs (large or A)

160g caster sugar

165g cake flour

1/2tsp fine salt

40g corn oil or vegetable oil

60g orange juices

2 orange rind

Method

1. Mix corn oil and orange juices together, set aside.
2. Mix flour and salt together, sift them twice, set aside.
3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use KA mixer with balloon whisk, 3mins at speed 8-9, 10mins at speed 4-5, 2mins at Speed 1-2, total time 15mins ).
4. With mixer running at speed 1-2, add in orange rind, add flour spoon by spoon, then add in corn oil + orange juices, do not over mix. Remove mixing bowl, use a spatula to fold the batter till well combined.
5. Pour batter in a Not a non-stick round pan 8”. Lightly tap on countertop twice to remove air bubbles.
6. Bake at pre-heated oven at 140C for 25mins at lower rack, 170C for 20mins and 150C (fan forced) for 10mins (for even browning). Every oven is difference, you may adjust accordingly.

Chocolate Sponge cake

3 eggs (large or A)

95g caster sugar

90g cake flour

1/4tsp fine salt

25g corn oil or vegetable oil

35g milk

10g cocoa powder ( I use Valrhona cocoa powder)

1/4tsp baking soda

Method

1. Mix corn oil and milk together, set aside.
2. Mix flour, salt, baking soda and cocoa powder together, sift and set aside.
3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use KA mixer with balloon whisk, 3mins at speed 8-9, 10mins at speed 4-5, 2mins at Speed 1-2, total time 15mins ).
4. With mixer running at speed 1-2, add in flour spoon by spoon, then add in corn oil + milk, do not over mix. Remove mixing bowl, use a spatula to fold the batter till well combined.
5. Pour batter in a Not a non-stick round pan 8”. Lightly tap on countertop twice to remove air bubbles.
6. Bake at pre-heated oven at 140C for 20mins at lower rack, 170C for 10mins and 150C (fan forced) for 10mins (for even browning). Every oven is difference, you may adjust accordingly.

Orange curd

200ml orange juices

150g sugar

40g unsalted butter

4 egg yolks (large or A)

4tbsp corn starch

8tbsp water

Method

1. In a saucepan, combine orange juices, sugar and butter, cook till sugar dissolved, and turn off heat when you see bubbles at the side. Remove saucepan from heat.
2. Meanwhile, in a mixing bowl, dissolve corn starch in the water, then add egg yolks, lightly stir to combine well.
3. Add the egg yolk mixture to the orange mixture and return to the low heat, whisking continuously until mixture thickens, take about 3mins.
4. Cover the surface with cling film to prevent a skin forming and let cool.

 To assemble- slice orange sponge cake into 3 pieces whereas slice chocolate cake into 2 pieces. To whip 200g non-dairy whipping cream till stiff. Place one orange sponge cake on a plate, spread some orange curd, then follow by chocolate sponge cake and spread some orange curd, repeat till all cake layers are arranged. Frost the whole cake with whipped cream, spread the balance orange curd on top, and decorate accordingly.

Recipe by Sonia a.k.a Nasi Lemak Lover