Hey Nathalie here today we’re
gonna make a orange swiss meringue buttercream vanilla sponge cake yes it’s a
mouthful and have you ever heard of this cake before or seen it in a store probably not because
i just came up with it well okay there might be some other person who has made it i’m not saying i
have exclusivity on this but it is probably not a very common combination but it’s a very refreshing
cake and this orange cake is so delicious that it will not only outshines its glutenous cousins
but will fool anyone to think it’s the real deal and honestly i have never tried this recipe
before so it will be a complete experiment and i will probably make a few mistakes so have
some chocolates with me while i’m trying to figure out and navigate how i’m gonna do it i
have some basics though i do know how to make a swiss meringue buttercream and i have done that
in the swiss meringue nutella buttercream banana sponge cake recipe so i’m going to do the same
but i’m going to add some orange flavor to it and for the filling i’m thinking i’m going
to make a variation of a pastry cream so instead of using milk i’m going to use orange
juice and then for the cake i’m gonna use my vanilla sponge cake recipe and i’m gonna feature
that in next week’s videos so the basics are there oh and i forgot i want to try out how to make
candy oranges for the decoration of this cake i mean what can go wrong worst case my friend karen
for whom i’m making this cake for won’t have a cake and i’m gonna run to the store and buy a cake
and pretend it’s mine or something like that but that would really be the worst case scenario so
let’s try it out to make it a little bit easier on myself i pre-baked the vanilla sponge cake and
for this episode i do need to slice it into three layers so i can add later on my orange filling
the thing which will take the most time will be the candied oranges because technically they
should be dried out overnight so i’m gonna start with the candied oranges and for that i need to
start slicing my orange the next step you have to do when you want to candy any fruits is you
have to cook it in a simple syrup so i’m going to measure and add to the pot 400 milliliters of
water and i’m going to add 300 grams of sugar now i’m going to just dissolve the sugar in the
water and try to get it to a boiling point i’m just going to stir it occasionally to help
the sugar to dissolve faster the water reached the boiling point i’m gonna add now all my oranges and
i’m gonna lower the heat now and cook it in for another 45 minutes so i cooked my orange slices
for 45 minutes and i let them cool down in the pot now i’m going to transfer them to a baking rack
to let them dry out and you can let the origins dry outside for 24 hours or 48 hours um but i’m
going to cheat so i’m going to put it in the oven at a very low temperature and leave it there for
an hour to dry the candied fruit too much faster i’m going to start making my swiss meringue
buttercream and the first thing i have to do for that is i have to separate the egg whites
from the argue and then i’m going to weigh around 300 grams of sugar which is one and a half cups
and i’m going to add that sugar to the egg white to make the swiss butter cream i have to do the
same steps as i did with my nutella buttercream in the banana sponge cake recipe so i have
to heat up the egg white and the sugar over a double boiler and get it to 160 degrees
fahrenheit to make sure i pasteurize the eggs i’m gonna use my handheld mixer to quickly
dissolve the egg whites and the sugar in the double boiler and then i’m going to switch
to my spatula to gently move the liquid around and to make sure the double boiler evenly
heats the liquid and i’m going to check the temperature in between until it reaches 160
degrees fahrenheit it has reached temperature and i’m gonna move it off the double boiler
and i’m gonna transfer now my egg yolk and my sugar into the bowl of my stand mixers where i
continue beating it until it has reached a stiff peak i’m going to set now to stiffen meringue
aside and wait it to cool down and the next thing i want to do is work on my orange flavor and
i’m thinking that i want to reduce my orange juice just to give it a little bit more punch and i’m
gonna use that as my base for my swiss meringue buttercream orange flavor as well as for my
orange pastry cream or my faux orange pastry cream so i’m gonna start reducing my orange juice i’m
gonna check how much i got left for my half a liter of orange juice i have about one cup left or
a little bit less than a cup so i reduced it by 50 what i found is if i want to use any kind of fruit
juices in a buttercream or pastry cream i normally need to thicken it up a bit to help the cream to
hold its shape and that’s what i’m going to do now and i’m going to thicken the orange juice with
the starch so i’m going to pour the orange juice back into the pot and i have some of the simple
syrup left which i used for the candied oranges and it took up quite a bit of orange flavor so
i’m gonna add half a cup of my simple syrup to it and i have now about one and a half cup of orange
juice and syrup and i’m gonna check for the flavor oh wow that’s very tasty it has a little
bit of the pungentness of the orange juice with the taste of the rind which is a little
bit more bitter so it’s a nice combination and to thicken the orange juice and the
simple syrup i’m going to use a quarter cup of tapioca stuff so i’m going to add the starch
and then i’m going to stir it to thicken it up and the orange syrup thickened up it has a very
elastic sort of consistency with tapioca it’s definitely a little bit different than cornstarch
but i know that some people of celiacs have also corn allergies so i wanted to try it out with
just tapioca and see the difference i am finished now with my reduced thickened orange juice and
i’m going to use half of it later to add to my swiss meringue buttercream to add this nice orange
flavor i have to get started though now on my faux orange pastry cream and the first thing i’m gonna
do for that again is heat up the orange juice i’m gonna take the six egg yolks which i had remaining
from earlier when i separated from the egg whites and i’m going to add 4 tablespoon of corn
starch to it and going to give it a good whisk when the orange juice is warm, I’m
going to add some of it to the egg yolk, and then I’m going to pour the alkyl the
orange juice back to the remaining orange juice and stir it until it thickens up and I can
feel now how the orange juice thickens up, and I’m going to take it off the heat it does
need a bit more sugar so I’m going to add about a quarter cup first and see what happens and I’m
gonna use icing sugar because it melts faster I would even add more sugar to it so
that it’s about 100 gram of sugar by now yeah so 150 gram of sugar is enough I’m going to
add also my earlier mixture of the orange juice with the tapioca to it because it became
a little bit too gummy with tapioca starch and I’m going to mix that under
and any pastry cream has to be strained so I’m going to use my german
strainer thingy and my pastry cream okay here’s as much a strained pastry cream i can
get out of it now keep in mind it’s very gummy compared to when i use it make it with milk and
because it is so gummy i do want to put the cakes together before i finish up the buttercream and
to finish it up means i need to assemble the cake so while it’s relatively hot and not yet
completely stiffened i’m going to spread the faux pastry cream on the top of the cake i add my
second layer and another screw and try to spread it while it’s a bit wobbly what i could do too is
i could put it in a mousse form which would help keeping the shape better so and i might do that
trick so what i’m going to do is i’m going to put the mousse pankering around it i’m going to
try to press the mousse so it becomes much more equal and evenly distributed then i’m going to
release it and i’m going to put in the fridge because this will harden up i’m gonna finish now
the butter cream by now the meringue is at room temperature i can safely add the butter without
melting it or in this case the vegan or dairy-free substitute but before i’m gonna add the dairy
substitute i’m gonna add the remaining of the faux orange pastry cream and i’m gonna keep on whisking
to combine the meringue and the faux orange mixture i have here my prepared cut into cubes
vegan substitute which i’m gonna add now one by one to my swiss buttercream and i’m gonna keep on
whisking the buttercream until the butter and the meringue are really well combined and here is my
orange buttercream the tapioca cream did harden up and what i’m going to do now is i’m going
to quick add the crumb layer to the cake and what the crumb layer does is it just
makes sure that literally the crumbs don’t leave the cake and then it’s much easier
to finish up the cake it’s not very pretty that’s good enough for the crumb layer i’m going
to pop the cake now for 20 minutes half an hour to an hour in the freezer to make sure the dairy-free
substitute or the butter hardens up the crumb layer should be set now and lightly frozen and
i’m gonna add now the finishing buttercream layer now i’m gonna use one of those cake scrapers
i’m gonna repeat this process until the cake is nice and smooth and for the final touches
i’m gonna add now the candied orange slices and here’s the final orange
buttercream cake so let’s try it out It’s very refreshing has a hint of the bitterness
of the orange rind and then the creaminess of the buttercream with the fluffiness of the sponge
cake.
It’s definitely the perfect summer cake now um given how much rain is coming down right now;
it’s more spring than summer. I can also see it as the main course to have a seafood paella and
then this orange cake is the dessert for it, so my friend colin picked up the birthday
cake for his wife for her birthday, and I’m happy to report they were very pleased
with that cake so belated happy birthday Karen I hope you enjoyed watching this video learning
how to make orange buttercream cake and maybe try it yourself in the summertime if you like
to watch me try different types of recipes, please subscribe to my channel and check the bell
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