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- 120ml oil
- 6 egg yolks
- 90ml orange juice
- 90ml water
- 1 orange, zested
- 300g flour
- 250g caster sugar
- 12g baking powder
- 500ml orange juice
- 80g sugar
- 7 sheets leaf gelatine (14g)
- Soak the gelatine in cold water
- 150g white chocolate, melted
- 400ml cream, whipped to soft peak
- 3 sheets leaf gelatine (6g)
- 6 egg yolks
- 1 orange, zested
- 30ml grand marnier
- 180g egg whites (6 whites)
- ¼ tsp cream of tartar
- 450g unsalted butter (room temp)
- 125ml water
- 250g sugar
- Dash of vanilla
For the Cake
Whip the egg yolks, oil & 150g sugar together until light. Add the water & juice & mix well. Add the sifted flour & baking powder & set aside. Whip the egg whites to soft peak, add the remaining sugar & whip until combined. Gently fold the egg whites into the egg yolk mix, & divide evenly between 3 greased & lined cake tins. Bake at 180°C for 12-15minutes.
For the Jelly
Gently heat the sugar & orange juice until the sugar has dissolved. Squeeze out the gelatine sheets & then dissolve into the orange juice. Set aside to cool. Once cool, divide into 2x20cm lined round cake tins & allow to set in the refrigerator.
For the White Choc Mousse
Soak the gelatine in cold water. Whip the egg yolks & grand marnier together over a double boiler until light & fluffy. Remove from the heat. Squeeze the gelatine to remove excess water & add to the egg yolk mix to dissolve. Fold in the white chocolate & allow to cool. Fold in the cream & orange zest.
For the Frosting
In the bowl of a KitchenAid mixer add the egg whites & the cream of tartar. Whisk until soft peak. Add the remaining 50g sugar & continue whisking. Meanwhile in a small pan add the water & 200g of sugar & heat until it reaches soft ball on a candy thermometer (112-115°C). Slowly add the sugar syrup to the egg whites & whisk until room temperature. Add the butter little by little & continue to whisk until all combined. Then add a few drops of vanilla extract. If it is a little too soft, you may need to place it in the fridge for a few minutes before using.
To Assemble
Line a spring form cake tin with baking paper. Place 1 layer of cake inside & enough mousse to cover. Gently place an orange jelly round on top. Gently cover with a small amount of mousse. Place another cake layer & repeat the layer of mousse to cover, orange jelly & mousse. Top with the final cake layer & mousse to form a flat surface. Allow the cake to set. Gently cover the cake with frosting & then finely grate orange zest over the top & garnish with candied orange.