Ingredients:
Pan size: 30 x 16 cm (approximately 12 x 6.5 inches)
For the Sponge Cake:
– 6 eggs
– 1 cup sugar
– 1 cup flour
– 3 tablespoons cocoa powder
For the Meringue:
– 3 egg whites
– 100 g (about 3.5 oz) sugar
– 1 teaspoon cornstarch
For the Orange Layer:
– 3 oranges
– 4 tablespoons sugar
– 3 tablespoons gelatin
– 300 ml (about 1.3 cups) water
For the Cream:
– 250 g (about 9 oz) butter
– 1 can sweetened condensed milk
– 5 tablespoons strong brewed coffee
Making the Sponge Cake:
Separate the eggs into whites and yolks. Beat the egg whites with sugar until stiff peaks form, then add the yolks one at a time, mixing well after each addition. Fold in the flour and cocoa powder gently. Pour the batter into a baking pan lined with parchment paper and greased with butter. Bake for 30 minutes at 180°C (350°F). Once baked, cut the sponge into two layers.
Making the Meringue:
Beat the egg whites with sugar on high speed for about 15 minutes, until a stable foam forms. Gradually add the sifted cornstarch and fold it in gently. Spread the meringue onto a parchment-lined baking pan and dry it at 120°C (250°F) for about 2 hours, adjusting for your oven.
Preparing the Orange Layer:
Soak the gelatin with the sugar in the water for 10 minutes, then heat the mixture in a water bath until the gelatin dissolves and let it cool slightly. Peel the oranges (reserve the peel to make candied orange peel, if you like). Cut 2 oranges into small pieces and set them aside, and blend 1 orange until smooth. Mix the blended orange with the dissolved gelatin and stir well. Let the orange mixture sit at room temperature until it starts to thicken while you prepare the cream.
Making the Cream:
Beat the softened butter on low speed together with the sweetened condensed milk. Gradually add the strong brewed coffee, one tablespoon at a time, mixing briefly to prevent the cream from separating.
Assembling the Cake:
Spread cream on one sponge layer, place the meringue layer on top, add more cream, and then scatter the orange pieces. Refrigerate the cake briefly to chill. Pour the thickened orange mixture over the orange pieces, then cover with the second sponge layer, pressing down gently so the layers adhere. Refrigerate the cake until it chills completely.
Decorate the cake as desired; I covered mine with a chocolate glaze!
While assembling the cake, wrap the edges with foil to prevent the orange mixture from spilling if it’s too runny.
After the cake chills, carefully remove the foil!
