Orange and Milk-Cream Celebration Cake

Ingredients

• CINNAMON SPONGE
• 3 eggs
• 1 pinch salt
• 80 g sugar
• 20 ml vegetable oil
• 80 g plain flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ORANGE CUSTARD
• 250 ml orange juice, from approximately 4 oranges
• 1 egg yolk
• 1 tsp vanilla sugar
• 20 g cornflour
• MILK AND LEMON CUSTARD
• 400 ml milk
• Finely grated lemon zest
• 1 tsp vanilla sugar
• 1 cinnamon stick
• 2 egg yolks
• 50 g sugar
• 30 g cornflour
• 20 ml lemon juice
• RICOTTA CREAM
• 80 g condensed milk
• 80 g ricotta
• 100 ml double cream

Method

1. Preheat the oven to 180°C (350°F).
2. Grease and line a cake tin.
3. Whisk the eggs, salt and sugar until pale and airy.
4. Add the vegetable oil.
5. Fold in the flour, baking powder and cinnamon.
6. Transfer the batter to the prepared tin.
7. Bake for 20–25 minutes.
8. Leave the sponge to cool completely.
9. For the orange custard, whisk the egg yolk, vanilla sugar and cornflour.
10. Gradually add the orange juice.
11. Cook over medium-low heat, whisking constantly, until thick.
12. Leave to cool.
13. For the milk custard, heat the milk with lemon zest, vanilla sugar and cinnamon stick.
14. Whisk the two egg yolks with the sugar, cornflour and lemon juice.
15. Gradually add the hot milk while whisking.
16. Return to the saucepan and cook until thickened.
17. Remove the cinnamon stick and leave the custard to cool.
18. Whip the condensed milk, ricotta and double cream until thick.
19. Fold the cooled orange and milk custards into the ricotta cream.
20. Slice the sponge horizontally.
21. Fill the cake with the cream and replace the top layer.
22. Decorate with cinnamon, cocoa or reserved cream.
23. Refrigerate for at least 1 hour before serving.