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Solo-Dolce Orange Cream Cake

Solo-dolce orange cream cake

Solo-dolce orange cream cake is an easy recipe with few ingredients and, above all, delicious.

You’ll need good, organic oranges, an essential ingredient in your delicious pastry cream, and sponge cake to make this cake.

Following my step-by-step instructions, I’m confident you’ll be blown away by its mouthfeel, creaminess, and exceptional flavor.

Orange cream cake

I’m not an orange expert, so I went with my gut and bought the naval oranges, which are very sweet but also have a sour aftertaste that I enjoy. You can pick out your favorite oranges. Or you can substitute juicy tangerines for oranges.

Orange cream

It is one of my cakes, along with my berry and mascarpone cake, that has risen to the top of my guests’ favorites list.

My friend requested this cake for her son’s birthday, which was a success. I decorated it with small choux pastries filled with whipped cream and Forest Animals Theme Decorations.

Look at how lovely this birthday cake is!

Orange Cream cake

You could also decorate it for Halloween.

To satisfy the sweet tooth at a Halloween party, there’s no need to look for complicated recipes! Decorate your delicacies to appear unexpected to your guests.

Like the Halloween chocolate cake with meringue ghosts that I made, which you can find among my recipes or by clicking here.

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr
Servings 10
Best Season Suitable throughout the year
Description

Solo-dolce orange cream cake is a straightforward recipe with a few ingredients and is, above all, very good.

Ingredients
  • 0.4 pounds pistachio grains
  • Sponge Cake
  • 4 eggs
  • butter to grease the pan
  • 4.6 ounces flour 00
  • 1.1 ounce potato starch
  • 2/3 cups sugar
  • orange zest
  • 1/2 teaspoon vanilla bean paste
  • Orange Cream
  • 5 egg yolks
  • 4.4 ounces sugar
  • 3 tablespoons cornstarch
  • 2 cups whole milk
  • 1/2 teaspoon vanilla bean paste
  • fresh-squeezed orange juice (1 organic orange)
  • Orange Syrup
  • fresh-squeezed orange juice (3 organic oranges)
  • 1 1/2 tablespoon sugar
  • 3/4 cups water
Instructions
    Sponge Cake
    • Mix the eggs with the sugar.
    • Beat the mixture in a mixer for 15 minutes at medium speed.
    • Add the sifted flour and starch potatoes with a spatula from the bottom to the top to obtain a homogeneous consistency.
    • Put the mixture into the cake pan (24 cm in diameter – 9-inch round, and 1 1/2 inch deep) properly greased and lightly floured.
    • Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes; never open the oven before 35 minutes.
    • Do the toothpick test to check cooking, insert it in centers, and it has to come out clean.
    • After the time necessary, allow it to cool and remove it from the mold.
    • Allow the sponge cake to cool completely before slicing.
  1. Orange Cream
    • Put the milk with the scraped vanilla pod in a small saucepan and bring it to a boil.
    • Remove the pan from the stove and filter the milk.
    • Separately, pour the egg yolks, vanilla paste, and sugar into a bowl and whisk vigorously until thoroughly combined.
    • Add the cornstarch sieved in when the mixture is blended and stir well to incorporate it.
    • Add the fresh-squeezed orange juice and stir well to incorporate it.
    • Pour the milk into the egg yolks, sugar, cornstarch, and orange juice.
    • Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F); the cooking is complete at just 67°C (152.6°F). The cream will have a strong egg smell if it is cooked too long.
    • Remove the cream from the stove as soon as it starts to thicken.
    • Cool it quickly by pouring it into a cold pan and continuing to stir with a whisk, bringing it to a temperature below 50°C (122°F). This allows it to maintain the consistency of the cream intact.
    • The pastry cream would be ready for use; otherwise, cover it it with plastic wrap that touches the surface of the cream, let it finish cooling at room temperature, and then refrigerate.
  2. Orange Syrup
    • Mix the water and sugar together
    • Bring the sugar water to boil until all the sugar is melted.
    • Remove from the heat and let it cool completely.
    • Squeeze the oranges.
    • Add the juice to the cold syrup sugar water and mix very well.
  3. Assembling
    • Cut the sponge cake into two equally thick discs.
    • Soak them with the orange syrup.
    • Spread 3/4 of the orange cream on one of the sponge cake discs.
    • Cover with the second disc.
    • Glaze with the remaining orange cream and decorate the cake by covering it with pistachio grains.
Keywords: Solo-dolce orange cream cake