Ultra spongy and extra moist orange flavored cake, spread with apricot preserve
and rolled up in the perfect tea time dessert
|A huge thank you to Minos for the amazing teapot set|
Perfect for breakfast, mid-morning break, afternoon snack, or after-dinner guilty pleasure. There's really no wrong time to indulge in a steamy-hot cup of tea next to a thick slice of this incredibly soft and moist dessert. Especially when it's cold and rainy outside, it will warm your heart and brighten your day.
And yes! It is as delicious as it looks.
With all the rain this month, there really is nothing I wish more than cuddling up with a blanket, a mouthwatering sunny dessert and a hot cup of tea. And not just any boring cup of tea. But a flavorful cup of tea perfectly brewed in my new and super fancy stainless steel teapot by Minos.
I simply love the stylish and clean aesthetic and shining surface of this teapot. It makes a great addition to any kitchen, no matter what its style. It's made of durable stainless steel that will last for a long time without showing any sign of wear and tear. It's hand polished, with a mirror-like surface.
This teapot is so sparkling that it was hard not to show up in every single picture ... Can you see my reflection, hiding with my camera behind the cake?!? :)
And here is a little game for you.
Look at these photos. I know you can see me... But, can you spot the difference?!?
Yes, the color of the teapot handle!! And no, it's not photoshopped (I'm not THAT good with it).
This teapot comes with three different easily swappable, silicone handles (red, yellow and light blue), to match your table decor. OR your current mood.
I went with red. Bright, radiant and passionate. And the perfect accent to my orange cake!
Thank you Minos for the great products!
Now, let's talk cake.
Oranges are in season right now and we should take advantages of delicious nature gifts and bake this mouthwatering dessert. Make sure to pick a juicy and fresh big orange and use the freshly squeezed juice and grated zest.
For the filling I used a simple apricot preserve, but you're welcome to experiment with your favorite flavor combination!
Here is the video recipe for you.
Separate the egg yolks from whites and collect in two different bowls.
Add the sugar to the egg yolks and beat for several minutes, until very light in color, fluffy and thick.
Sift the flour and pinch of salt .
Add gradually to the egg and sugar mixture and fold until incorporated.
Beat the egg whites until soft peaks form when raised.
Fold in the cake batter.
Line a 13x10 inch (33x25 cm) baking sheet with parchment paper.
Pour and the batter and spread it evenly.
Bake at 350° F (175° C) for 15 minutes until lightly golden.
Let cool for a couple of minutes and carefully flip the cake over a piece of plastic wrap.
Gently remove the parchment paper, careful not to break the cake. Start by loosing all the edges at first, and moving in.
Spread with apricot preserve, or your favorite fruit.
Roll up starting with the short side, helping yourself with the plastic wrap.
Once rolled all the way, wrap in the plastic (with seam side down) and refrigerate for at least half hour, or until ready to serve.
To serve, unwrap from the plastic, you can slice away the two edges (if you'd like) for a neater look.. and a free taste :)
Dust with powdered sugar right before serving. And enjoy.