TRUE ORANGE GENOISE

8to 10
iG TiMEr 20 to 30 minutes

the combination of orange and chocolate, despite almost always being disapp
ointed
chocolate overwhelms the orange. This s not the case when I use Seville
oranges, whi
a unique sweet and sour quality. Their acidic juice is highly desirable Lor thicken
ing th
flavoring the syrup, so suggest that you seek out Seville oranges during
their short win
of availability. If you prefer to use ordinary juice oranges, you will need
to concentrat
in order to achieve adequate thickening and full flavor, and the curd and
syrup wiil no
‘zing” from the Seville orange juice.

Foi best flavor, Compose the cake I day ahead. Make the orange
curd at least 3
hours ahead. Make the ganache a few hours ahead.
W4 E HE CAKE Make one recipe for a génoise layer baked in a 9 by 2 inch round cake
pan (see
White Gold Passion Génoise.. page 173).

j Syrup
cup/6 fluid ounces/7 ounces/200 grams

s ja (use higher amount if using ½ cup (or ¼ cup plus 1½ ‘ 3.5 ounces (or 100 gra
S orange juice) teaspoons) 2 ounces) 56 grarr
S or juice orange juice, freshly 6½ tablespoons (3.2 fluid 3,5 ounces 100 gra
ounces)
1 ¼ cup (2 fluid
ounces) 2.3 ounces 66 grarr

MAKE HE SYRUP In a small saucepan with a tight—fitting lid, stir together the
sugar and orange
juice until all the sugar is moistened. Bring the mixtur
e to a rolling boil over medium—
high heat, stirring constantly. Cover it at once and remov
e it from the heat. Cool
oinpletely.Transfer it to a measuring cup with a spout and stir
in the Triple Sec. If the
rup has evaporated slighth; add water to equal 4 cup otsvrup
.

SPONGE CAKES
Classic Seville Orange Curd Ganache
MAKES: almost 1½ cups/14 ounces/400 grams es: almost 1 cup/8.2 ounces/233 grams

navel or blood orange zest, finely 4 teaspoons, loosely packed 8 grams ark chocolate, 60% to 62% cacao, 4ounces 113 gram
grated opped

about 4 large eg yolks ¼ cup plus ½ tablespoon (2.2 2.6 ounces 74 grams avy cream 1/2 cup (4 fluid ounces) 4 ounces 116 graml
fluid ounces)
pIe Sec or extra heavy cream 1 tablespoon
sugar 3/4 cup 5,3 ounces 150 grams
ure vanilla extract ¼ teaspoon
unsalted butter (65° to 75°F/i 9° to 4 tablespoons (½ stick) 2 ounces 57 grams
23°C) ed orange slices (see Note;
ta’ional)
Seville orange juice, freshly 6½ tablespoons (3.2 fluid 3.5 ounces 100 grams
squeezed and strained (about 3 ounces)
Seville oranges; see Note) E THE DARK GANACHE In a food processor, process the chocolate until very fine.
salt pinch In a 1—cup inicrowavable cup with a spout (or in a medium saucepan over medium
heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will
form around the periphery).
MAKE THE CLASSIC SEVILLE ORANGE CURD Have ready a fine-mesh strainer suspended over a
medium bowl containing the orange zest. With the motor of the food processor running, pour the cream through the feed tube
in a steady stream. Process for a few seconds until smooth. Pulse in the Triple Sec and
In a heavy saucepan, whisk the yolks, sugar, and butter until xell blended.Whisk in the vanilla. Press the ganache through the fine—mesh strainer suspended over a small glass
orange juice and salt. Cook over medium—low heat, stirring constantly with a silicone bowl and allow it to cool for 1 hour. Cover it svmth plastic wrap and cool for a few
spatula (be sure to scrape the sides of the pan), until thickened and resembling hol hours, or until the mixture reaches a soft frosting consistency.
landaise sauce, which thickly coats the spatula but is still liquid enough to pour. The
mixture will change from translucent to opaque and begin to have an orange color MPOSE THE CAKE Use a long serrated knife and your fingertips to remove the top crust.
on the spatula. Don’t allow the mixture to come to a boil or it will curdle. Whenever Remove the parchment and scrape off any remaining bottom crust. Wash and dry the
steam appears, briefly remove the pan from the heat, stirring constantly to keep the knife and split the génoise in half horizontally.
mixture from boiling.When the curd has thickened and will pool thickly when a little Brush the syrup evenly on the tops and bottoms of the cake layers.The génoise is now
is dropped on its surface, pour it at once into the strainer and press it through with the more tender and fragile and needs to be supported by a removable tart pan bottom or
spatula. Gently stir to mix in the zest sitting in the bowl and allow the curd to cool for cardboard round when moved.
30 minutes. Cover tightly and refrigerate until no longer warm, about 3 hours. The
curd keeps in an airtight jar or container for 3 weeks refrigerated. (Longer storage dulls Spread a little ganache on a 9—inch cardboard round or a serving plate and set a cake
the fresh citrus flavor.) layer on top. If using the plate, slide a few wide strips of wax paper or parchment un
der the cake to keep the rim of the plate clean. Sandwich the cake layers with a full 34
To use juce oranges in place of Sevi e, coat a 4-cup heatproof g ass measure wth non cup/7.7 ounces/222 grams of the orange curd.
stick cooking spray. Pour in 1 cup freshly squeezed orange juice. Microwave on hgh, watchng
carefu ly, until reduced to 2 tablespoons. Use only ½ cup/3.5 ounces/i 00 grams sugar. Apply a very thin coat of the ganache to the top and sides of the cake, Allow the ganache
to sit for about 10 minutes to thicken slightly With a tablespoon or silicone spatula,
drizzle fine lines of some of the remaining ganache back and forth over the top of the
cake.Allow the remainmg ganache to sit for 1 to 1½ hours, stirring gently and occasion
ally, until thick enough to lift with a small metal spatula. Use the spatula to swirl ganache
onto the sides of the cake. Garnish with dried orange slices, if desired. If using the paper
strips, slowly slide them out from under the cake.

To dry orange sIces, use a very sharp or serrated knife to sIce a nave orange as thn
as possible, between 1/16 and ½ nch. Set the sIces on a w re rack coated ight y with nonstick
cooking spray. Dry them n the oven wth a pilot Ight or oven ght A low them to sit for 24
hours or up to 3 days. The longer they dry, the more transparent they become. When com
pletely dry, store them in an artight container. They wi I keep for several months.

180 ROSE’S HEAVENLY CAKES SPONGE CAKES

 cF
almost 1 cup 8.2 ounces 233 grams

3 chocolate, 60% to 62% cacao, 4 ounces 113 grams

Ipped
1 cup @ Pure ounces) 4 ounces 116 grams
asy cream

p a Sec or extra heavy cream 1 tablespoon

m vanrha extract teas000n -

cci orange slices (see Nose;

tonal)

sE THE DARK GANACHE In a food processor. process the chocolate until x cry fine.

In a 1 cup microxvavahle cup with a spout (or ill a ulcditml saucepan ox’er mediuns
lleat. stirriisg often), scald the cream (heat it to the boiling point; small hubblcs xxiii
form around tile peripherv.

‘
i
T th the motor of the food processor runising. pour tile cream tisrough tile feed tube
ill a steady streans. Process for a few seconds until smooth. Pulse in the Triple
Sec ,lIld V
tine mesh strainer suspended ox er a small glass V
saisilla. Press tile panache tllrotigh tile

howl and ailosx it to cool for 1 hour. Cover it xx ith plastic xx rap and cool for a fexv
hours, oi until tlsc nnxturc reaches a soft frosting consistency.

MPQSE THE CAKE Use a long serrated knife and your fingertips to tciliox’e tile tOl crust.
Remove tile parchment and scrape oft any rensai Ii ip hottoill etList. \\3mh and dry the

knife and split the g2noisc ni half horizoiltalix.

Brush tile syrup evenly on tile tops and bottoms of the cake layers.The gOnoisc is now
nsore tender and fiassile and needs to he supported by a rcnlovahlc tart pan bottom or
cardboard round xx hen moved.
Spread a little gamsachc on a g inch cardboard round or a servmg plate and set a cake
layer on top. If using tile plate. slide a fexv xxide strips ofxvax paper or parchillcnt un
dcr the cake to keep the rms of tile plate clean. Sandxvich the cake layers with a full ft
cup *7 ounces 222 granss of the orange curd.

Apply a serv thin coat of the ganachc to thc top and sides (If the cake.Alloxs tile ganacile

to sit for about It) minutes to thicken shghtlv. Wish a tablespoon or silicone spatula,
drizzle tine lines of somlse sf the remllausing ganache hack nid tftrth over tIle top isf the
cake. AT lxx tli c ten ma in m g gan ,mcl mc to sit for I t i I hours, sti rrn 5 g gci i tIc ai i d I icca si Oil
—

ails. umltml thick enough to lift xx itlm a sulall uletal spattmla. Use tile spatula to sxvirl ganacile
onto tile sides of tile cake. Carnish svith dried orange slices, if desired. Ifusing the paper
sti ps. sloxx lx slide thens out from under the cake.

Todry range Ices u a verysfcrp rsarrasadfr Ut ft°ar ia or rgaa ft

a po ho basweer 1/. and ir H Setsba r or wra ra .tad Vaftlywsb r
isflfl. D.t’c rtHe tfc t)cFt —ccfrA) ‘Purrs t+r24
I or r rct 3 lao Trl rrzrur5ne Hr. trrr r 11cr rrrr”r—, u

1
.rr - r— m.e-r ‘ .rr.;ia . - o -..

SPONGE CAKES 18
TRUE ORANGE GENOISE
SERVES: 8to 10
BAKING TIME: 20 to 30 minutes

Ia so love
the combination of orange and chocolate, despite almost always being disappointed by how the
chocolate overwhelms the orange. This is not the case when I use Seville oranges, which provide
a unique sweet and sour quality. Their acidic juice is highly desirable for thickening the curd and
flavoring the syrup, so I suggest that you seek out Seville oranges during their short winter season
of availability. If you prefer to use ordinary juice oranges, you will need to concentrate the juice
in order to achieve adequate thickening and full flavor, and the curd and syrup will not have the
“zing” from the Seville orange juice.

AHEAD For best flavor, compose the cake I day ahead. Make the orange curd at least 3
hours ahead. Make the ganache a few hours ahead.
lAKE THE CAKE Make one recipe for a gênolse layer baked in a 9 by 2—inch round cake pan (see
White Gold Passion Génoise, page 173).

range Syrup
sAKES: ¾ cup/6 fluid ounces/7 ounces/200 grams

sugar (use higher amount if using ½ cup (or 1/4

cun pius 1½ 3.5 ounces (or 100 grams (or
Seville orange juice) teaspoons) 2 ounces) 56 grams)

Seville or juice orange juice, freshly , 6½ tablespoons (3.2 fluid 3.5 ounces 100 grams
squeezed ounces)

Triple Sec . 1/ cup (2 fluid ounces) 2.3 ounces 66 grams

‘1AKE THE SYRUP In a small saucepan with a tight—fitting lid, stir together the sugar and orange
juice until all the sugar is moistened. Bring the mixture to a rolling boil over medium—
high heat, stirring constantly Cover it at once and remove it from the heat. Cool
completely. Transfer it to a measuring cup with a spout and stir in the Triple Sec. If the
syrup has evaporated slighth add water to equal 34 cup of syrup.

SPONGE CAKES 179