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Baking Chocolate Desserts HomeCooked

Julia Child’s Orange Sponge with a Chocolate-Orange Ganache

July 26, 2012
Had a few friends over last weekend. Phew! That feels like ages ago. So much has transpired between then and now. Anyway, the menu was mushroom-stuffed chicken breasts (the recipe of which I shall post later), red Thai curry and steamed rice, and yes, orange sponge cake by Julia Child with chocolate ganache. I was so excited about the orange cake, especially with my mum’s Rowenta hand mixer, which is such a boon and so much fun!
So, Saturday afternoon, I proceeded to make the cake, and the result was extremely satisfying!

 

 

Print Recipe
Julia Child's Orange Sponge with a Chocolate-Orange Ganache
You will be surprised with the delicate flavour of citrus against the robust chocolate flavour...
Cuisine continental
Prep Time 45 minutes
Cook Time 35 minutes
Servings
Ingredients
Sponge Cake
Chocolate-Orange Ganache
Cuisine continental
Prep Time 45 minutes
Cook Time 35 minutes
Servings
Ingredients
Sponge Cake
Chocolate-Orange Ganache
Instructions
  1. Preheat the oven to the highest degree possible and butter your baking tin.
  2. Separate the eggs and put the yolks in a big bowl u2013 because that's where you'll be mixing all your ingredients finally.
  3. To the yolks, put in the larger portion of sugar. Beat till the yolks become light and fluffy and form ribbons when you lift the beaters.
  4. Then, add the orange zest, juice and salt. Beat again.
  5. Finally, put in the sifted flour and beat for one last time.
  6. In another bowl, beat the egg whites and another pinch of salt (which I forgot to mention in my ingredients list, oops!). Anyway, beat them till they form soft peaks and then sprinkle the tbsp of sugar on the top and beat till stiff peaks are formed.
  7. Now, mix in 1/4th of the stiff egg mixture into the yolk-flour mix and fold in the rest till its all properly integrated.
  8. Pour into the greased tin and pop into the oven at 150 degree C for 30-35 minutes till the cake is golden brown on the top and moves away from the sides of the tin.
  9. Take it out and let it cool down.
  10. In the meanwhile, prepare the chocolate ganache.
  11. Heat the chocolate and butter over a double boiler till it melts to form a smooth shiny mix.
  12. Then, take it off and stir in the cream ensuring that it doesn't split with the heat.
  13. Stir well till the mix is smooth.
  14. Now, once the cake has cooled down, cut it equally into round layers.
  15. I wasn't that confident, so I just cut two rounds. You can do more depending on your tin.
  16. Spread the chocolate ganache evenly across each layer of the cake and on top and serve in slices.
  17. Note: Although the cake is as soft as cotton candy, it tends to be a little dry on the mouth. My solution would be to add a light orange glaze ( a combination of orange juice and sugar) to moisten it well. Haven’t tried it, but intend to soon. Happy Baking! 
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