Orange log Recipe
Total time: 1hr to 2hr
Preheat oven to 210°C / 425°F.
Prep. time: 1 hour
Cooking time: 2 x 8 -10 min + 8-10 min
Refrigeration: 12 hours
For 3 to 6 servings
- 4 eggs
- 100 g (3½ oz) sugar
- 60 g (2 oz) flour
- 60 g (2 oz) starch
- 20 g (¾ oz) butter for the baking dish
- 200 g (7 oz) sugar
- 20 cl (6½ fl oz) water
- 1 Tbsp. cognac or brandy
- 1 Tbsp. Grand Marnier
- 250 g (9 oz) softened butter
- 200 g (7 oz) icing sugar
- 1/2 jar bitter oranges marmalade
- 1 untreated orange
- 1 tablespoon of Grand Marnier
- candied orange peel
- Christmas figures
- Prepare the syrup: put the sugar and water in a saucepan and bring to the boil over a medium heat until it thickens (8 to 10 minutes). Do not let the syrup colour.
- Remove from the heat and leave to cool. Incorporate the brandy and Grand Marnier.
- Preheat the oven to 210°C (mark 7).
- Butter a rectangular baking dish or cover a shallow oven baking tray with grease proof paper.
Prepare the sponge cake
- Separate the egg yolks from their whites. Put the yolks in a bowl with the caster sugar and beat until the mixture turns light yellow and falls in ribbons when the beater is lifted.
- Add the flour and the sifted starch.
- Beat the egg whites until firm and fold delicately into the mixture.
- Pour the preparation evenly into the dish or oven tray.
- Bake in the middle of the oven for 8 to 10 minutes only. The sponge cake cooks very fast: it should be thoroughly cooked in the middle but remain soft and light in colour.
- Remove the sponge cake from the dish or tray fresh from the oven and place on a damp tea towel, placing the cooked top (lighter side) against the towel.
- Pour over with warm syrup immediately and evenly and roll it into a log shape. Keep it rolled up in the towel until cool.
Prepare the orange cream
- Wash the orange, brushing it under hot water. Grate the zest finely and squeeze out the juice.
- Combine the softened butter and icing sugar in a food processor until smooth and creamy.
- Incorporate the bitter orange marmalade, orange juice and Grand Marnier. Pulse until well blended.
- Finally, mix in the orange zest with a spatula.
- Unroll the sponge and spread evenly with two-thirds of the orange cream, then roll up again and place on a platter, seam side down.
- Cover the entire log with the remaining orange cream, then trace grooves with the tines of a fork to resemble bark.
- Cut off both ends of the log on the diagonal and place the cut parts on top of the log to resemble knots.
- Cover the log with plastic wrap and refrigerate for 12 hours so that the cream firms up and the flavors blend.
- Just before serving, decorate the log with the candied orange and little Christmas figures.
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Photo and collaboration: CEDUS
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