Orange Cream Sheet Cake with Coffee-Caramel Soak

Ingredients

• CITRUS SHEET CAKE
• 3 large eggs
• 120g granulated sugar
• 50ml neutral vegetable oil
• 120ml milk
• 200g plain flour
• 12g baking powder
• 10g finely grated lemon zest
• 10ml lemon juice
• 80ml orange juice
• ORANGE WHIPPED CREAM
• 300ml cold whipping cream
• 50g icing sugar
• 100ml orange juice, chilled
• COFFEE-CARAMEL SOAK
• 15g instant coffee
• 50ml hot water
• 10g caramel syrup
• 30g ice
• 100ml milk
• ORANGE TOPPING
• 500ml orange juice
• 100g granulated sugar
• 50g cornflour or corn starch

Method

1. Preheat the oven to 180°C conventional or 160°C fan. Line a 30 × 40cm rimmed baking tray with baking paper.
2. Place the eggs and 120g sugar in a large bowl.
3. Whisk for 4–5 minutes, until pale, thick and increased in volume.
4. Gradually whisk in the vegetable oil and milk.
5. Add the lemon zest, lemon juice and 80ml orange juice and mix briefly.
6. Sift together the flour and baking powder.
7. Fold the dry ingredients into the egg mixture just until smooth and no dry flour remains.
8. Pour the batter into the prepared tray and spread it evenly.
9. Bake for approximately 20–25 minutes, until lightly golden and a skewer inserted into the centre comes out clean.
10. Leave the cake to cool completely in the tray.
11. For the coffee-caramel soak, dissolve the instant coffee in the hot water.
12. Stir in the caramel syrup.
13. Add the ice and milk and stir until the ice has melted and the mixture is cold.
14. For the orange topping, whisk the 500ml orange juice, 100g sugar and cornflour together in a saucepan until smooth.
15. Cook over medium heat, whisking constantly, until the mixture boils and becomes thick and glossy.
16. Continue cooking for about 1 minute, then remove it from the heat.
17. Transfer the orange topping to a bowl and cover its surface directly with baking paper or food wrap.
18. Leave it to cool to room temperature.
19. For the orange cream, whip the cold cream and icing sugar until it begins to form soft peaks.
20. Gradually add the chilled 100ml orange juice while continuing to whip.
21. Stop mixing when the cream is thick enough to spread. Do not overwhip.
22. Poke the cooled cake all over with a skewer or fork.
23. Spoon or brush the coffee-caramel soak evenly over the cake, adding only enough for it to absorb without becoming waterlogged.
24. Spread the orange whipped cream evenly over the soaked cake.
25. Spoon the cooled orange topping over the cream and spread it carefully into an even layer.
26. Refrigerate for at least 2 hours, until thoroughly chilled and set.
27. Cut into 12 pieces and serve cold.