For the batter
6 large egg whites, separated
2 1/4 cups all-purpose flour
2 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 cup orange juice
For brushing the cake
2 1/2 cups orange juice
5 tablespoons granulated sugar
For the cream
1 liter whole milk
1 tablespoon grated ginger
1 cup granulated sugar
3 tablespoons cornstarch
4 large egg yolks, beaten lightly
a pinch of salt
For decorating
5 oranges, peeled and cut into slices
1/4 cup confectioner's sugar
For the batter
6 large egg whites, separated
2 1/4 cups all-purpose flour
2 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 cup orange juice
For brushing the cake
2 1/2 cups orange juice
5 tablespoons granulated sugar
For the cream
1 liter whole milk
1 tablespoon grated ginger
1 cup granulated sugar
3 tablespoons cornstarch
4 large egg yolks, beaten lightly
a pinch of salt
For decorating
5 oranges, peeled and cut into slices
1/4 cup confectioner's sugar
Beat the egg whites until fluffy, then gradually add the flour, without stopping to beat
Add the egg yolks one at a time and mix well
Add the sugar mixed with baking powder, alternating with orange juice
Mix gently
Pour into a 24cm diameter greased cake pan
Bake in a preheated oven (200°C) for about 1 hour or until a toothpick inserted into the center comes out clean
Remove from the oven and make deep holes with a toothpick
Douse evenly with orange juice mixed with sugar
Let it rest for 30 minutes, then unmold
Cool to room temperature before refrigerating
Prepare the cream: boil the milk with ginger
Mix the flour, cornstarch, and a little hot milk
Add the egg yolks and salt, mixing well and gradually add to the boiling milk, stirring continuously
Cook until thickened and remove from heat
Pour into a bowl, cover with plastic wrap (it should stick to the cream so as not to form skin) and let cool
Refrigerate until serving time
A little before serving, arrange orange slices on top of the cake and dust with confectioner's sugar
Serve with the cream on the side
Distribute into 15 portions
394 calories per portion
Note: For 30 people, prepare two recipes.
