For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home.
Orange sponge cake
Ingredients for the sponge
| - | 3 whole eggs |
| - | 150 gr sugar |
| - | 1/2 glass of peanut oil |
| - | 200 gr self raising flour |
| - | 3 soup spoons of milk |
| - | 2 oranges, grated |
| - | icing sugar to decorate |
Process:
| 1 | Break the eggs and separate the yolks from the whites. |
| 2 | Mix together the egg yolks with the sugar, add the flour, peanut oil, milk and the grated orange. |
| 3 | Whisk the egg whites, add them to the mixture, stirring in gently. |
| 4 | Blend the mixture well and place in a 25 cm baking dish. |
| 5 | Bake at 180 degrees for 20 minutes. |
Ingredients for the filling
| - | 1 whole egg |
| - | juice of 3 oranges |
| - | juice of one lemon |
| - | 100 gr of sugar |
| - | 2 tablespoons of corn flour |
Process:
| 1 | Mix the sugar and the egg, add the orange juice, lemon juice and corn flour. |
| 2 | Put it in a saucepan and heat over a medium heat. |
| 3 | Mix continunally with the whisk, and in just a few seconds it will thicken. |
| 4 | Put it in a saucepan and heat over a medium heat. |
| 5 | Remove from heat and allow to cool |
| 6 | Cut the cake evenly in half horizontally |
| 7 | Spread the mixture evenly and cover with the top slice |
| 8 |
Lightly sprinkle the top of the cake with icing sugar
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