Orange honey sponge cake (La Cucina Italiana YBD 50-90)

Category: Confectionery
Orange honey sponge cake (La Cucina Italiana YBD 50-90)

Ingredients

Wheat flour of the highest grade 160 g
Eggs 4 things.
Flower honey (lime) 100 g
Orange or tangerine juice 100 ml
granulated sugar 100 g
cream 33% 100 ml.

Cooking method

  • Separate the egg whites from the yolks, beat until peaks, then add 100 gr. granulated sugar. Orange honey sponge cake (La Cucina Italiana YBD 50-90)
    Beat the yolks with honey, orange juiceOrange honey sponge cake (La Cucina Italiana YBD 50-90)



  • Combine with whipped egg whites.
  • Add a glass of sifted flour, mix gently.
  • Transfer to a greased multicooker saucepan.
  • Put on the baking mode (with the valve open) for 50 minutes, then leave it on the preheat mode for another 20 minutes.

  • After complete cooling, remove from the saucepan - the top always turns out to be pale; the cake itself is baked perfectly;
  • Orange honey sponge cake (La Cucina Italiana YBD 50-90)


  • cut across and brush with whipped cream. Sprinkle with grated chocolate on top.


irza
Wow ! Incision !!! I don't have a multicooker, can I use a gas oven?
MariV , could you next time measure how much juice is produced from one medium orange?
And another question, what flavor dominates in the biscuit - honey or orange?
MariV
Quote: irza

Wow ! Incision !!! I don't have a multicooker, can I use a gas oven?
MariV , could you next time measure how much juice is produced from one medium orange?
And another question, what flavor dominates in the biscuit - honey or orange?
Be sure to measure out next time - - in advance, 4 tablespoons - now I'm baking the second. And the taste is more orange, because the honey is floral, not buckwheat. And in an ordinary oven, it does not matter - gas or electric - it is also possible. But the consistency of the finished biscuit will be different.
irza
I will definitely try and be sure to share the result!
MariV
I think it will work out without problems!
Asyana
Tell me, MariV, what is the consistency of the dough? I want to try baking a few cakes on paper, without a form. What do you think will work out?
MariV
The dough is very soft, airy due to the well-beaten proteins. Without a form, most likely, they will blur, not having time to rise. If only in a preheated oven. I have not tried it, I cannot share my experience.
Irina F
MariV, thanks for the biscuit, it’s just gorgeous. For some reason, it didn’t work for me. It seems that I did everything strictly according to the recipe, and whipped the proteins to the peaks and everything else, but it never rose. I can’t understand why? But still delicious
MariV
Did you bake in a fast food la kuchinka? Valve open?
Irina F
Oh, I baked in Panasika 18, but I opened the valve
albergo
I had my first puncture with this biscuit. Honey and orange juice went to the bottom, and instead of a magnificent miracle, a huge sticky pancake turned out. In the middle of the night I had to start "chocolate on boiling water", as I urgently needed a cake for the morning. But I did not calm down and once again decided to double-check myself and still make this biscuit. I pressed fresh juice from oranges, added honey. And what do you think? Nothing! Again a cake 2 fingers high. How much I cook, but this was not (((
MariV
Very sorry. Write in detail how they made and in what they baked, what kind of honey.
I just baked a similar one yesterday - with tangerine juice, according to a simplified scheme - that is, I did not separate the eggs; after beating with sugar, added tangerine juice. Baked taten in multi-air grill - very good as usual.
albergo
I was also very upset. I took liquid fresh honey, freshly squeezed juice from oranges. I did everything according to technology. The whites were whipped to their peaks ... And then all the liquid in the cartoon for some reason sank to the bottom, maybe the honey gave such a weight ...
MariV
Quote: albergo

I was also very upset.I took liquid fresh honey, freshly squeezed juice from oranges. I did everything according to technology. The whites were whipped to their peaks ... And then all the liquid in the cartoon for some reason sank to the bottom, maybe the honey gave such a weight ...
What kind of cartoon do you have? In my own, in my opinion, simple, in a small group - it turns out well, just very well with an open valve.
Speak, honey is liquid - in fact, with the exception of acacia, it should not be liquid now. I used candied honey.
In short, I'm very sorry that you didn't succeed!
Once again about honey - I usually buy at a fair, in Moscow there are already proven beekeepers. This year, a colleague of my husband's offered to buy from their friend in the country - like, they bring it from an apiary, very good. Well, I was led, I came and bought. Yes, in July it was fragrant, tasty, but liquid.
Well, I think I'll wait, it should crystallize. Fig! The liquid is still worth it! And it's clearly not acacia.
There are many fakes from China, the taste is very difficult to immediately identify.
And to me - that's right, they don't look for good from good!
Catwoman
MariV, I will definitely try to bake your biscuit! Thanks for the recipe!
albergo
I have Perfezza 55.
MariV
Orange honey sponge cake (La Cucina Italiana YBD 50-90)
I did not plan to bake a biscuit today - well, I already baked it, even with my liquid honey. On tangerine juice. Doesn't look like a damn ...
Now it will cool down - I will cut it into three parts and smear it with cream.
irza
Yesterday I decided to bake this biscuit for my friends. I can't say that it didn't work out. But it differs from the photo in the first post. First of all, with color - I did not receive such a yellow tint. By the aroma, I feel honey, but the presence of an extraneous aroma is also felt (although no one was able to identify the citrus note). I smeared with sour cream, poured icing, sprinkled with nuts and got a nice cake for home tea drinking.

p. from. Beat the dough in a stationary mixer, without separating the yolks from the whites. I immediately put the sugar with the eggs in the bowl. Whipped for 10 minutes. Then with honey for a couple of minutes. Well, then juice, flour and in the oven.

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