There’s nothing quite like the light, airy texture of a French cake to brighten up your dessert table. With its subtle hints of orange, this cake offers a refreshingly sweet experience that melts in your mouth. Whether you’re planning a special occasion or just want to treat yourself, this simple yet elegant recipe is here to impress. It’s perfect for gatherings or just a cozy after-dinner treat. Plus, the smooth cream layer adds a delightful richness that pairs beautifully with the tender cake.
Why You’ll Love This Recipe
- Light and fluffy texture that practically melts in your mouth.
- Bright orange flavor that adds a refreshing twist to classic cake.
- Simple ingredients make it easy to whip up any time.
- Quick preparation and baking time — perfect for last-minute gatherings.
- The elegant presentation will impress your guests!
Ingredients
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For the Cake:
- 4 large eggs
- A pinch of salt
- 90 g (1/2 cup) granulated sugar
- Zest of 1 orange
- 100 g (3/4 cup) all-purpose flour
- 60 g (1/2 cup) cornstarch
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For the Cream Filling:
- 2 large eggs
- 120 g (1/2 cup) granulated sugar
- Juice of 2 oranges
- 60 g (1/4 cup) butter
- 300 ml (1 1/4 cups) milk
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For the Topping:
- 200 ml (3/4 cup) cold heavy cream
- 200 g (7 oz) cream cheese, softened
- Powdered sugar for dusting
Step-by-Step Instructions
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Preheat your oven to 180°C (350°F). Line a 20×30 cm (8×12 inch) baking pan with parchment paper for easier cake removal later.
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In a large mixing bowl, whisk together the 4 eggs with a pinch of salt until the mixture lightens in color and texture.
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Gradually add the 90 g of granulated sugar while continuously whisking until the mixture is thick and leaves traces when you lift the whisk.
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Carefully fold in the zest of the orange, along with the 100 g of flour and 60 g of cornstarch. Be gentle to retain the airiness of the batter.
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Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
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While the cake is baking, prepare the cream filling. In a saucepan, whisk together the 2 eggs, 60 g of cornstarch, 120 g of sugar, juice of 2 oranges, and the 300 ml of milk over medium heat.
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Stir the mixture constantly until it thickens into a creamy consistency. Once thickened, remove from heat and mix in the 60 g of butter until melted. Allow the cream to cool completely.
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In a separate bowl, whip the 200 ml of cold cream until it forms stiff peaks. Gently fold in the 200 g of cream cheese until well combined.
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Once both the cake and cream have cooled, remove the cake from the pan. Spread the cream filling evenly over the top of the cake.
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Dust the assembled cake with powdered sugar for a beautiful finish.
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Chill the cake in the refrigerator for at least 2 hours before serving. This helps set the cream and enhances the flavors.
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Slice and enjoy your delightful French cake that is sure to impress!
Pro Tips
- Make sure your eggs are at room temperature for better volume when whisking.
- Allow the cake to cool completely before topping with the cream to prevent it from melting.
- For an even lighter texture, sift your flour and cornstarch together before folding them in.
- Use a serrated knife to slice the cake smoothly without tearing it.
Common Mistakes
- Overmixing the batter can lead to a denser cake, so be gentle when folding in the dry ingredients.
- Not allowing the cream to cool completely before spreading it on the cake can cause it to slide off.
- Forgetting to line your baking pan can lead to sticking, so parchment paper is your best friend here!
Variations
- Substitute lemon zest and juice for a different citrus flavor.
- Layer the cake with fresh berries for added color and taste.
- Drizzle with a chocolate ganache for a rich contrast.
- Use a gluten-free flour blend to accommodate dietary needs.
Serving Suggestions
Serve this beautiful cake chilled on its own or alongside fresh fruits like strawberries or raspberries. A dollop of whipped cream also makes a lovely addition.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Tips
Reheating isn’t necessary, as this cake is best enjoyed cold.
Nutrition Estimate
Per serving (based on 12 servings):
- Calories: 320
- Protein: 5 g
- Carbs: 36 g
- Fat: 18 g
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be prepared a day in advance. Just keep it refrigerated until you’re ready to serve.
Do I have to use orange?
Not at all! Feel free to use other citrus fruits like lemon or lime for a tasty alternative.
What can I substitute for cream cheese?
Mascarpone cheese can be a great substitute if you prefer a creamier texture.
Can I freeze this cake?
While the cake can be frozen without the cream, it’s best to enjoy the cake fresh for optimal flavor and texture.
Is it possible to make a dairy-free version?
You can use coconut cream instead of heavy cream and a dairy-free cream cheese substitute to make it dairy-free.
This French cake is not only simple to make but also absolutely delightful to taste. Whether you share it at a gathering or savor it alone, it’s bound to become a new favorite!
Delightful French Cake
A light and airy French cake with a refreshing orange flavor, perfect for any occasion.
For the Cake
- 4 large large eggs (room temperature for better volume)
- a pinch salt
- 90 g granulated sugar
- 1 zest of 1 orange
- 100 g all-purpose flour (sifted for lighter texture)
- 60 g cornstarch
For the Cream Filling
- 2 large large eggs
- 120 g granulated sugar
- 2 juices Juice of 2 oranges
- 60 g butter (cut into pieces)
- 300 ml milk
For the Topping
- 200 ml cold heavy cream
- 200 g cream cheese (softened)
- Powdered sugar (for dusting)
Preparation
- Preheat your oven to 180°C (350°F). Line a 20×30 cm (8×12 inch) baking pan with parchment paper.
- In a large mixing bowl, whisk together the 4 eggs with a pinch of salt until the mixture lightens in color and texture.
- Gradually add the 90 g of granulated sugar while continuously whisking until the mixture is thick and leaves traces when you lift the whisk.
- Carefully fold in the zest of the orange, along with the 100 g of flour and 60 g of cornstarch.
Baking
- Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake is golden brown and a toothpick inserted comes out clean.
- Allow the cake to cool completely before topping with the cream.
Preparing Cream Filling
- In a saucepan, whisk together the 2 eggs, 60 g of cornstarch, 120 g of sugar, juice of 2 oranges, and the 300 ml of milk over medium heat.
- Stir the mixture constantly until it thickens into a creamy consistency. Remove from heat and mix in the 60 g of butter until melted. Allow the cream to cool completely.
Assembling the Cake
- In a separate bowl, whip the 200 ml of cold cream until stiff peaks form. Gently fold in the 200 g of cream cheese until well combined.
- Once both the cake and cream have cooled, remove the cake from the pan. Spread the cream filling evenly over the top of the cake.
- Dust the assembled cake with powdered sugar for a beautiful finish.
- Chill the cake in the refrigerator for at least 2 hours before serving.
- Slice and enjoy your delightful French cake.
Make sure to not overmix the batter as it can lead to a denser cake. This cake is best enjoyed cold.
