When it comes to sponge cake, I usually serve individual slices with whipped cream and gently macerated berries. The juice from the berries soaks into the cake, creating a wonderful mix of texture and flavor. The whipped cream is lighter than frosting, which I feel is appropriate for sponge cake.
Anyhow, if you want to make the lemon cake recipe I posted earlier with oranges (orange cake then…), here’s a nice recipe for an orange whipped cream.
Essentially, this recipe is for a flavoured and sweetened whipped cream.
Stuff you’ll need:
- juice of 2 oranges
- zest of the now juice-less oranges (actually, it would probably be easier to zest first, then juice)
- 1/2 cup of whipping cream (chilled)
- 4 tbsp of powdered sugar
- 2 cups of ice (more hardware than ingredient…)
- Juice and zest two oranges, preferably sweet ones. Finely chop the orange zest. There is nothing worse than taking a dollop of whipped cream and chewing a piece of zest.
- Either purchase or produce powdered sugar. Of course, I don’t mean refine sugar from beets (mmm..a by product would be treacle) or sugarcane. However, if you take granulated sugar and pulse it in a food processor for 2 minutes, you’re going to produce powdered sugar. Thank-you Alton Brown
- Take two metal bowls, one that fits into the other and place them into the fridge for an hour or two
- Pour the orange juice into a heavy bottomed sauce pan and heat on medium until simmering
- Lower the heat to low and continue simmering until the juice is reduced by half. We are refining orange flavor.
- Take the reduced liquid off the heat and let cool completely.
- Put ice into one chilled bowl and place the other on top.
- Add whipping cream and whip with either a balloon whisk or an electric beater until the cream starts to thicken. If using an electric beater, chill the blades along with the bowl.
- Gently add the sugar and reduced orange juice.
- Beat mixture until it forms peaks.