Blood Orange Cake

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recipe by Gabriella Boite à sucre https://gabriellaboiteasucre.fr/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    603

User generated recipes have not been re-tested by Kenwood.

recipe updated May 30, 2022

Ingredients

  • Blood orange icon
    Blood orange
    350 g
  • Egg icon
    Egg
    2
  • Egg yolk icon
    Egg yolk
    2
  • Caster sugar icon
    Caster sugar
    235 g
  • Egg white icon
    Egg white
    2
  • All purpose flour icon
    All purpose flour
    50 g
  • Pectin icon
    Pectin
    4 g
  • Butter icon
    Butter
    85 g
  • Whipping cream icon
    Whipping cream
    200 g
  • Mascarpone cheese icon
    Mascarpone cheese
    100 g
  • Icing sugar icon
    Icing sugar
    30 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kmix
  • kCook icon Baking tray - large
  • kCook icon Kmix bowl
  • kCook icon Large glass bowl
  • kCook icon Small bowl
  • kCook icon Saucepan
  • kCook icon Frying pan
  • kCook icon Saucepan - small
  • kCook icon Piping bag

Step preview

  1. Making the thin sponge:
  2. Pre-heat oven - 210°C
  3. Line a baking tray with a silicone matt and set aside
  4. Attach Whisk
  5. Add egg, egg yolk and caster sugar to the kMix Bowl
  6. Whisk with splashguard fitted until doubled in size - 1 min 30 sec, Speed 4
  7. Transfer content of kMix Bowl to large glass bowl
  8. Clean Kenwood Bowl
  9. Attach Whisk
  10. Add caster sugar and egg white to the kMix Bowl
  11. Whisk with splashguard fitted - 2 min, Speed 2
  12. Whisk with splashguard fitted - 1 min, Speed 5
  13. Transfer egg whites to large glass bowl
  14. Mix gently with a spatula
  15. Sift all purpose flour into the large glass bowl
  16. Mix gently with a spatula
  17. Transfer mixture to baking tray
  18. Spread thinly
  19. Bake - 10 min, 210°C
  20. Remove from oven
  21. Peel the sponge from the silicone matt
  22. Cut into strips 4cm wide and set aside
  23. Making the marmalade:
  24. Add caster sugar and pectin to a clean small bowl
  25. Mix with teaspoon until well combined then set aside
  26. Add blood orange to a clean saucepan
  27. Transfer sugar mixture to saucepan
  28. Mix until well combined
  29. Heat until boiling without stirring - medium-high heat
  30. Set aside and let cool
  31. Making the caramel:
  32. Add caster sugar to a clean frying pan
  33. Heat and continue - medium heat
  34. Add blood orange to a clean saucepan
  35. Heat until hot - medium-high heat
  36. When the caramel is golden, pour bit by bit the juice into the frying pan while mixing
  37. Add butter to the frying pan and turn off heat
  38. Stir continuously until well combined
  39. Set aside and let cool
  40. Making the whipped cream:
  41. Clean Kenwood Bowl
  42. Attach Whisk
  43. Add whipping cream, mascarpone cheese and icing sugar to the kMix Bowl
  44. Whisk with splashguard fitted - 2 min, Speed 3
  45. Whisk with splashguard fitted until thickened - 2 min, Speed 4
  46. Prepare a clean piping bag with petal tip
  47. Transfer cream to piping bag then set aside
  48. Assembling the cake:
  49. Retrieve the pieces of sponge
  50. Take one piece of sponge and spread with a thin layer of marmalade
  51. Roll up tightly into a log
  52. Place the rolled-up log onto a serving plate, standing up on one end
  53. Take another piece of sponge and spread with a thin layer of marmalade
  54. Wrap this strip around the rolled-up log
  55. Repeat with the rest of the strips, gradually building up more layers around the cake
  56. Pipe the cream around the top edge of the cake
  57. Add the caramel into the centre, inside the piped cream edge
  58. Serve
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