Orange pancake cake - Pilar Hernández's Chilean Kitchen
I was waiting for orange season so I could make this orange pancake cake, and it finally arrived! I made it for a gathering to say goodbye to two Chilean families who are moving from Houston 🙁 It was a big hit, and I was very happy with how it turned out.
- 3 oranges, zest (7 tablespoons) and juice (a little over a cup)
- 6 eggs
- 500 grams of granulated sugar
- 125 grams of butter
- Dissolve 1 teaspoon of cornstarch in 1 tablespoon of cold water, optional
- 225 grams of butter at room temperature
- 1 cup of granulated sugar
- pinch of salt
- 10 eggs, separated into whites and yolks
- 1 1/4 cups all-purpose flour
- Preheat the oven with the top burner on high and the bottom burner off, without the fan. You will be using the broiler to cook the pancakes. Place the oven rack in the middle position.
- Prepare a cake tin with high sides, such as a springform pan (I used one that was 20 cm in diameter). Grease it very well and line the bottom with parchment paper or a silicone baking mat.
- In a bowl with an electric mixer on medium speed, beat the butter and sugar until creamy, about 5 minutes. While mixing on low speed, add the egg yolks one at a time, beating until fully incorporated between each addition.
- In another very clean bowl, with the beater blades very clean, beat the egg whites with a pinch of salt until stiff peaks form; do not overbeat because they will dry out.
- In a large bowl, mix the two mixtures with folding motions, working with a wooden spoon or spatula (do not use a mixer), add the sifted flour and incorporate with folding motions.
- Pour 1/2 cup of batter into the greased pan and spread it evenly with a spoon or spatula. Cook for 1 1/2 to 2 minutes, or until lightly golden. You can open the oven to check.
- Remove from the oven and cover with 3 tablespoons of orange filling, spreading it evenly. Immediately.
- Add 1/2 cup of the batter and cook in the same way.
- Continue cooking until there is no more batter and always alternate filling and pancake batter.
- Let cool completely on a wire rack.
- Unmold when cold (I refrigerate it for at least 2 hours), decorate with any leftover orange filling.
- Refrigerate until ready to serve, or ideally leave to rest until the next day.
Remember to use the top burner on its highest setting (and no higher); it's the burner you use to brown things. The first pancake might go in the oven 10-12 times, but since the heat is only coming from the top, it won't overcook or harden. Remember to make the filling the day before and keep it refrigerated until ready to use.
Description
One of the most delicate Chilean cakes.
For the filling, whisk the orange juice and eggs together until well combined, about 2 minutes. Add the orange zest and sugar. Place the pan over a pot of simmering water (double boiler) and add the butter, cut into small pieces. Cook until thickened, about 20 minutes. It's ready when a spoon inserted into the cream leaves a trail on the back of the pan without the cream running. If you prefer a thicker consistency, stir in the dissolved cornstarch and cook for one more minute. Let it cool completely before assembling the cake.
