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 gradually add the yolks one at a time, mixing well. 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 gently mix. Spread the meringue in a baking pan lined with parchment paper and dry it at 120°C (250°F) for 2 hours (adjust according to your oven).
Preparing the Orange Layer:
Soak the gelatin with sugar in water for 10 minutes, then heat it in a water bath until dissolved and let it cool slightly. Peel the oranges (you can use the peel to make candied orange peel). Cut 2 oranges into small pieces (set aside), and blend 1 orange until smooth. Mix in the 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 with the sweetened condensed milk. Gradually add the strong brewed coffee, one tablespoon at a time, mixing briefly to avoid overbeating and causing the cream to separate.
Assembling the Cake:
Spread cream on one layer of the sponge cake, place the meringue layer on top, add more cream, and then the orange pieces. Refrigerate the cake to cool slightly. Pour the thickened orange mixture over the orange pieces, then cover with the second sponge layer, pressing down gently to ensure the layers stick together. Refrigerate the cake to chill completely.
Decorate the cake as desired; I simply covered it with chocolate glaze!
While assembling the cake, I wrapped the edges with foil to ensure the orange mixture wouldn’t spill if it was too runny.
After the cake has chilled, carefully remove the foil!