Amazing Orange Cake Recipe with Creamy Filling and Chantilly – Easy and Elegant Dessert
This beautiful and flavorful orange cake is soft, citrusy, and filled with a creamy center, then topped with orange-scented Chantilly. It’s easy to make and perfect for celebrations or everyday indulgence.
Equipment
- 1 Hand Mixer
- Mixing bowl
- baking paper
- foil
- baking tray 20 x 20
Ingredients
Candy Orange
- 1 orange
- 400 ml water
- 300 g sugar
Cake Dough
- 50 ml milk
- 50 g butter
- 80 g flour
- 1 tsp butter
- 20 ml milk +1 tbsp
- 3 yolks
- 3 egg whites
- 1 egg
- 1/2 tsp orange extract
- 3 drops yellow food colouring
Cake Filling
- 100 g cream cheese
- 2 tbsp condensed milk
- 1 tbsp sugar
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 1/2 cup Chantilly
Instructions
Candy Orange
- Wash and slice the orange into thin slices.
- In a pot over medium high heat dissolve the sugar in water and bring to a boil.
- Add the slices of orange and cook for about 10 minutes.
- Remove the oranges and place them over a paper towel to cool down.
Dough
- In a pot add the milk and butter and bring to a boil until the butter has completed melted.
- Turn off the head and add the flour and quickly mix to cook the flour.
- Remove and set aside to cool down.
- Transfer the cooked flour into a bowl and add 1 tsp of butter and mix.
- Mix yolks and egg in a bowl then slowly add to the flour while mixing it.
- Add the 20ml of milk, mix well and set aside.
- In a separate bowl beat the egg whites into soft peaks.
- Slowly add the sugar into the egg white mixing well with each addition.
- Beat until nice and glossy to form a meringue.
- Add the orange extract and yellow colouring and mix.
- Fold the meringue into the egg flour mixture. Don't beat it.
Filling
- Mix together cream cheese, condensed milk, sugar, butter and lemon juice.
- Fold in with chantily.
Assembly
- Line a 24cm x 24cm tray with baking paper.
- Place the orange slices in 3 rows.
- Spread the cake mixture over the orange slices.
Bake
- Using a larger tray and a wire rack fill it boiling water jut enough to each the bottom of the cake tray.
- Bake at 165C | 329F for about 40 minutes or until cake is baked through.
- Remove and let it cool down.
Assembly the Cake
- Transfer the cake to a board and remove the baking paper.
- Line a second board with plastic film and place it over the cake.
- Flip the two tray over so the bottom of the cake is facing up.
- Spread the filling over evenly.
- Fold into a log and wrap it well with plastic film to hold it all together in a log shape. You may need another layer of plastic film.
- Wrap it in foil and refrigerate for 4 hours.
- Serve cold.