White Sugar
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Cakes
Orange & Lavender Tea Cake
2 hours
10 mins
55 mins
Moderate
12
Technical Bake. Episode 7.
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- Ingredients
- Method
Ingredients
Orange & Lavender Sponge
- 200g eggs
- 150g Chelsea White Sugar
- Zest of 1 orange
- 200g soya bean oil
- 175g ground almond
- 8g gluten free baking powder (sifted)
- 3g lavender tea
Orange Marmalade
- Zest of 2 oranges
- 150g orange juice
- 75g Chelsea White Sugar
- 4g NH pectin
Orange Cream Cheese Mousse
- 75g orange juice
- 25g lemon juice
- Zest of 1 orange
- 50g Chelsea White Sugar
- 13g cornflour
- 5g gelatin
- 20g cold water
- 150g whipped cream
- 250g cream cheese
Chelsea Products in Recipe
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Method
Preheat oven to 180°C/160°C fan bake.
Line & grease a 15cm round cake ring.
Orange & Lavender Sponge : In a mixing bowl, use paddle and mix eggs and Chelsea White Sugar together. Once mixed well, slowly add in the soya bean oil and mix until well incorporated. Mix the ground almond, lavender tea, orange zest and sifted gluten free baking powder together.
Slowly add in the dry ingredients into the eggs mixture and mix until well combined. Weigh
500g of the mixture into the cake ring.
Bake at 180°C/160°C fan for 55 minutes or until golden brown in colour.
Once cooked, overturn the cake gently on to the cooling rack and set aside to cool.
Once cooled slightly, remove cake from the ring and place in the freezer for at least 1 hour for the structure to set completely.
Orange Marmalade : Mix some Chelsea White Sugar with the pectin. Blanch the orange zest with hot water 3 times to remove the bitterness.
Cook the orange juice, orange zest and sugar together. Once cooked, set aside for the juice mixture cool down to room temperature.
While the juice mixture is cooling down, add in the pectin and mix well to ensure there are no lumps.
Once combined, cook the mixture again until the temperature reaches 102°C, then transfer into a bowl to let cool.
Orange Cream Cheese Mousse : Mix the lemon juice and cornflour together. Bloom the gelatin with cold water. Cook the orange juice, orange zest and Chelsea White Sugar together. When the orange juice comes to the boil, add in the cornflour mixture and cook until thick.
Add in the bloomed gelatin and mix well. Cut the cream cheese into small cubes and place in the blender.
Pour the hot orange juice mixture into the blender with the cream cheese and blend until smooth.
Wait for the cream cheese mixture cool down to 30°C, and then gently fold in the whipped cream.
Place the orange cream cheese mousse into the chiller for it to set.
How to assemble: Once the sponge structure has set enough, cut into 3 layers.
Spread one layer of orange cream cheese mousse on top of the sponge and spread some orange marmalade on top of the cream cheese mousse.
Cover with another layer of the sponge and repeat the same procedure with the mousse and marmalade.
On the top layer sponge, spread a thin layer of cream cheese mouse on top, followed by cover with orange marmalade.
Pipe on the cream cheese mousse around the edge of the cake and sprinkle with lavender tea to decorate.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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