Orange meringue genoise

Orange meringue genoise

Genoise meringata e arancia

By
From
The Italian Baker
Serves
10-12

During my early days as a baker, genoise was the one preparation I was most scared of. Whenever there are very few ingredients in a recipe, I find things get complicated. So when technique is called for, you can never be blasé about following the recipe, and you’d be surprised how many times I have forgotten to add an ingredient because I was too sure of myself. Just follow the method carefully and you won’t be disappointed. Gorgeous on a cake stand in the middle of the table...

Ingredients

Quantity Ingredient

For the orange filling

Quantity Ingredient
250g caster sugar
1 1/2 tablespoons cornflour
1/4 teaspoon salt
3 teaspoons finely grated orange zest
160ml freshly squeezed orange juice, strained
2 tablespoons lemon juice
1 whole egg
4 egg yolks
4 tablespoons butter, cut into small pieces

For the genoise

Quantity Ingredient
100g butter, melted and cooled, plus extra for greasing
150g plain flour, plus extra for dusting
4 eggs, at room temperature
100g caster sugar
1 teaspoon vanilla paste or extract

For the meringue frosting

Quantity Ingredient
4 egg whites
1/4 teaspoon cream of tartar
100g caster sugar

Method

  1. For the filling, put the sugar, cornflour and salt in a pan and whisk together. Stir in the orange zest and juice, and the lemon juice. Bring to a boil over a medium heat, stirring frequently, and boil for 1 minute. The mixture should thicken slightly and turn translucent. Remove from the heat.
  2. Whisk the whole egg and yolks in a bowl, until blended. Slowly pour 60ml of the hot orange juice mixture over the eggs and stir until well mixed. Stirring, slowly pour the egg mixture into the pan with the remaining orange mixture. Reduce the heat to medium-low and cook, whisking vigorously with a small balloon whisk, until thickened, about 4 minutes. Remove from the heat, add the butter and stir until combined. Pour into a bowl, lay cling film (plastic wrap) directly on the surface, and chill for 2 hours.
  3. Preheat the oven to 180°C. Butter the bases and sides of two 18-cm cake tins and dust with flour. In the bowl of a stand mixer, or in a mixing bowl (set over a pan of hot water) and using hand-held electric beaters, beat the eggs, sugar and vanilla together for about 5 minutes, until tripled in volume. Sift the flour twice and fold it very gently into the egg mixture. Pour the cooled melted butter into the mixture and fold again. Immediately divide the batter between the prepared tins and bake for about 30 minutes, until a skewer inserted in the middle comes out clean. Leave to cool in the tins for 10 minutes before inverting on to a wire rack to cool completely.
  4. For the meringue frosting, put the egg whites and sugar into a very clean heatproof bowl and set it over a pan of barely simmering water. Stirring constantly, heat until it registers 160°C on a jam thermometer, about 3–5 minutes. Remove the bowl from the saucepan, add the cream of tartar and whisk the mixture in an electric stand mixer (or with an electric handheld whisk) until stiff, glossy peaks form, about 7–9 minutes.
  5. To assemble, spread half of the chilled orange filling over one cake, leaving a clean border, about 5mm. Place the second cake on top, followed by the remaining orange filling. Spread the meringue over the entire cake. Using a kitchen blowtorch, flame the meringue all over until lightly golden. Serve immediately or store, covered, in the fridge, and bring to room temperature before serving.
Tags:
baking
cakes
biscuits
Italian
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