Make a simple orange sponge sheet cake:
- 1 cup cake flour, sifted
- 1/4 tsp baking powder
- Grated rind of 1/2 a orange
- Pinch salt
- 4 egg yolks
- 1 cup sugar
- 1/2 tsp vanilla extract
- 4 egg whites
- 1 Tbsp sugar
- Icing sugar
Sift flour with baking powder and salt. Beat egg yolks with 1 cup sugar and vanilla until very thick and pale yellow. In another bowl, beat egg whites until thick and add 1 Tbsp sugar, continuing to beat until stiff. Sift flour mixture into yolk mixture a little at a time and fold in between additions. add Grated rind of orange. Gently fold in egg whites using a rubber spatula.
Pour into a 10×15″ jellyroll pan that is lined with buttered parchment paper. Spread evenly and bake in a preheated 400 F. oven for 12 to 15 minutes, watching carefully. Cake is done when it is a light golden brown. Take another sheet of parchment paper and sprinkle with powdered icing sugar. Invert cake onto sheet and peel off buttered parchment. Gently roll the cake jelly roll style with the sugared paper, and let cool for 20 minutes.
Cut into 3 parts (look picture)
Spread with blueberry jam or flavor you want (can be nutella) Roll the cake in a circle of diameter 6 in. – (15 cm)
Wrap in clear film and store in the refrigerator for an hour.
Make a Chocolate Cake:
- 1 cup unsalted butter (2 sticks), cut into pieces, plus more for the pans
- 2 cups all-purpose flour, spooned and leveled
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
Heat oven to 350º F. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.
In a small saucepan, combine the butter and 1 cup water and bring to a boil. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.
Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.
Stabilized Whipped Cream Icing:
- 1/4 cup cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy whipping cream
- 1 tablespoon white sugar
- 1/2 teaspoon vanilla extract
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form.
Refrigerate for an hour before using
Assembling the cake:
On a chocolate cake, place the cream as shown below
Now place the rolled cake
Cover the top with cream. Place the second cake of chocolate.
Top with remaining cream .. decorate as you like the most.