Melted butter (for greasing)
Wheat flour (for dusting)
For the cake
6 eggs (separated into whites and yolks)
3/4 cup of sugar (135g)
1/2 cup of wheat flour (60g)
1 tablespoon of baking powder
1 tablespoon of confectioner's sugar (for dusting)
For the filling
1/4 cup of cornstarch (30g)
1 1/2 cups of milk (360ml)
3 egg yolks
1/3 cup of sugar (60g)
1/4 cup of melted butter (50g)
6 medium oranges (1.2kg), peeled and segmented, without seeds
2 tablespoons of confectioner's sugar (for decorating)
Melted butter (for greasing)
Wheat flour (for dusting)
For the cake
6 eggs (separated into whites and yolks)
3/4 cup of sugar (135g)
1/2 cup of wheat flour (60g)
1 tablespoon of baking powder
1 tablespoon of confectioner's sugar (for dusting)
For the filling
1/4 cup of cornstarch (30g)
1 1/2 cups of milk (360ml)
3 egg yolks
1/3 cup of sugar (60g)
1/4 cup of melted butter (50g)
6 medium oranges (1.2kg), peeled and segmented, without seeds
2 tablespoons of confectioner's sugar (for decorating)
Grease a 26cm x 40cm baking dish with melted butter
Line the dish with parchment paper and grease it too
Dust with wheat flour. Reserve
Heat the oven to 180°C (medium)
Prepare the cake: in a stand mixer, beat the egg whites until soft peaks form (approximately 2 minutes)
Add the sugar gradually, beating constantly, until stiff peaks form (approximately 2 minutes)
Add the yolks and beat until light and fluffy (approximately 5 minutes)
Gradually add the wheat flour with baking powder over the mixture, mixing with a wooden spoon until smooth
Place the cake batter in the reserved baking dish and bake at preheated oven for about 25 minutes
Take out of the oven
Dust with confectioner's sugar and turn out onto a plate
Remove the parchment paper
Allow to cool
Cut the cake into three equal rectangles in the width direction, leaving the edges rough. Reserve
Prepare the filling: in a small bowl, dissolve cornstarch in 1/4 cup of milk (60ml)
Add the yolks and mix well
Heat in low heat, stirring constantly, until thickened (approximately 3 minutes)
Take off the heat and let cool
Mix in the remaining butter. Reserve
Place a cake rectangle on a serving plate, cover with half of the reserved filling, and arrange half of the orange slices on top in an even layer
Repeat the layers, ending with a cake rectangle
Cover with aluminum foil and refrigerate for about 1 hour
At time to serve, place some strips of parchment paper on top forming a decorative design
Dust the entire surface with confectioner's sugar
Gently remove the parchment paper
Serve immediately
288 calories per serving
