Brazilian Orange Cake with Caramel Syrup and Pudding Layer
Ingredients
Syrup
- 3 cups sugar
- 1 cup water
Pudding layer
- 3 whole eggs
- 1 can sweetened condensed milk
- 1 can milk (use condensed milk can for measuring)
Sponge cake
- 1 tablespoon margarine
- 2 tablespoons baking powder
- 1 cup orange juice
- 2 cups sugar
- 3 whole eggs
- 3 cups all-purpose flour
Preparation
Syrup
Caramelize the sugar over low heat, then add the water and boil until it reaches thread stage
Pudding layer
Blend the eggs, milk, and sweetened condensed milk in a blender and set aside
Sponge cake
Separate the egg whites from the yolks and set aside
Beat the egg whites until stiff peaks form and refrigerate
Beat the egg yolks, margarine, and sugar until smooth and pale
Gradually add the flour and orange juice, beating until smooth and homogeneous
Gently fold in the beaten egg whites
Assembly and baking
Pour the syrup into a cake pan
Pour the pudding mixture over the syrup
Pour the sponge cake batter over the pudding mixture
Bake in a preheated oven at 350Β°F (180Β°C) for 45 minutes, or until a toothpick inserted comes out clean
Let cool completely, then invert onto a serving plate
