It has been two years since I started blogging. Considering that my blog has lasted longer than many of my other endeavors, I decided the occasion deserved to be celebrated and attempted an orange trifle. For this, I cut my orange tea cake, applied plenty of orange jam on the slices and arranged them carefully on my plate. Then I soaked the cake slices with orange juice and rum. All was well and the trifle was starting to look promising. Then I whisked my milk cream to thicken it. The cream refused to oblige. Ok, I was using low fat cream and that had to the reason for my cream behaving as it did. So, I added some melted butter to it. The cream thickened only ever so slightly. Recognizing the end of my trifle dreams, I doubled the amount of cream I was using, spread it all over the cake so that the separate cake and cream layers were no longer visible and ended up with Orange Cream Cake. That is the story of how my Orange Trifle turned into Orange Cream Cake, quite a happy one inspite of the cream mishap.
It has been two years since I started blogging. Considering that my blog has lasted longer than many of my other endeavors, I decided the occasion deserved to be celebrated and attempted an orange trifle. For this, I cut my orange tea cake, applied plenty of orange jam on the slices and arranged the
Cooking Time: 60 mins
400 grams orange / plain tea cake (store bought or home made)
80 ml fresh orange juice
40 ml rum
1/2 cup orange jam
500 ml low fat milk cream
2/3 cup butter
6 tablespoons powdered sugar
1/2 teaspoon vanilla essence
Zest of an orange
1/2 cup praline
Cut the tea cake into thick slices and apply jam on them. Arrange the slices to form an 8″ circle on a platter.
Mix together the orange juice and rum and sprinkle over the cake so that it is moistened well. Reserve about 5 tablespoons of the juice (no, not to drink but to mix in with the cream).
Over a low flame, heat the butter with half a cup of cream till the butter has completely melted. Let it cool completely. Beat the remaining cream till it thickens. Add sugar and essence and whisk again till sugar has mixed well with the cream. Continue beating on low speed while pouring in the butter cream slowly. Keep your fingers crossed, and you will have cream that is thick enough to frost the cake. (When I made butterscotch cake, this method had worked beautifully.). Mix in the reserved orange juice and rum. Frost the top and sides of the cake.
Refrigerate the cake overnight to ensure that the orange juice has seeped through and moistened the cake thoroughly.
Sprinkle over orange zest and praline and enjoy.
Note: If you have access to whipping cream and would like to make a trifle, whip 250 ml of cream till thick, add essence, orange juice and rum and simply spoon over the cake. You can skip adding butter and sugar (assuming the cream is sweetened) to the cream.