Springy, soft, tangy, zesty, cheesy too! name what you want and you will get it in this irresistible dessert. . . A perfect vanilla sponge cake layered with a chocolaty orange cheesecake mixture, and garnished with orange segments. Although it takes a while to make the chocolate orange cheesecake, it is definitely worth a try for special occasions – and for days when you feel special. The satisfaction of preparing a gourmet dessert right in your own kitchen cannot be equaled by any store-bought food.
To Be Mixed Into A Soaking Syrup
2 tbsp sugar
1/2 cup water
For The Vanilla Sponge
1/2 cup condensed milk
1 1/4 cups plain flour (maida)
1 tsp baking powder
1/2 tsp soda bi-carb
1/4 cup melted butter
1 tsp vanilla essence
For The Chocolate Orange Cheesecake
5 gms agar-agar (china grass)
2 cups curds (dahi) , hung for 30 minutes
1 orange (optional)
1 tbsp orange squash
3 tbsp melted chocolate
1/2 cup (100 grams)unbeaten whipped cream
1/4 cup powdered sugar
Garnish with orange segments
For the vanilla sponge
Sieve the flour, baking powder and soda bi-carbonate together.
Mix the flour mixture, condensed milk, melted butter, vanilla essence and 75 ml. Of water in a bowl, using a whisk.
Pour this mixture into a greased and dusted 150 mm. (6") diameter tin.
Bake in a hot oven at 200°c (400°f) for 10 minutes. Then reduce the temperature to 150°c (300°f) and a bake for a further 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, remove from the oven and leave for 1 minute. Invert the tin over a rack.
Cool the cake.
For the chocolate orange cheesecake
Dissolve the agar agar in 1/4 cup of water and bring to a boil over gentle heat. Keep warm.
In a large bowl, mix together the curds, orange zest, squash, melted chocolate and whisk till it is smooth. Keep aside.
In another bowl, whisk the cream, sugar and vanilla essence till soft peaks form.
Add the warm agar agar solution into the curds mixture and mix well.
Fold in the whipped cream and mix gently.
Slice the cake into 2 portions horizontally.
Place one slice in a loose bottomed cake tin and sprinkle some soaking syrup.
Pour half the cheesecake mixture over the sponge.
Place the other layer of the sponge on top and soak with the remaining soaking syrup.
Pour the remaining cheesecake mixture and spread it evenly.
Refrigerate for 4 hours or till it sets.
Unmould and serve chilled, garnished with orange segments.
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180 South “E” Street
Porterville, CA 93257