Orange Cold Cake with Warm Squash Custard

In a stand mixer, beat the whites until they become frothy

Add the whole wheat flour and beat for three more minutes or until stiff peaks form

Add the yolks and beat for three more minutes

Gradually add the all-purpose flour mixed with yeast, alternating with orange juice, and mix with a spatula

Transfer to a 21.5 x 28.5 cm baking dish, greased with butter, and bake in a preheated moderate oven (180°C) for 30 minutes or until, when inserted with a toothpick, the center of the batter comes out clean

Remove from the oven and let cool

Turn onto a plate, cover with plastic wrap, and refrigerate for two hours or until serving

Prepare the custard

In a small saucepan, melt the butter

Remove from heat and let cool

In a separate bowl, whisk together the water, eggs, and all-purpose flour for two minutes or until smooth

Add to the melted butter in the saucepan

Add the whole wheat flour and squash puree, and cook over medium heat, stirring constantly, for eight minutes or until it starts to thicken

Set aside

Remove the cake from the refrigerator and cut into squares

Drizzle each square with the warm custard and serve immediately