Ingredients
Cocoa Sponge (25×40 cm pan)
- 10 eggs (M)
- 1 2/3 cups sugar (330 g)
- 1 1/4 cups all-purpose flour (185 g)
- 3/4 cup cocoa powder (65 g)
- Pinch of salt
Cream:
2 cups heavy cream (500 ml, 30–36%)
9 oz mascarpone (250 g, optional but makes the cream more stable)
2 orange-flavored jellies / gelatins (2 × 75 g packets)
2 1/2 cups hot water (600 ml, for the jellies)
3 tbsp powdered sugar
Filling & Decoration:
1 can of peaches (about 800 g), drained and sliced
1 pack of orange Jaffa cakes (Delicje)
1 orange jelly (1 × 75 g packet) dissolved in 1 2/3 cups hot water (400 ml)
Preparation
1. Sponge Cake:
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form.
2. Gradually add sugar, beating until the mixture is glossy.
3.Add the egg yolks one by one, gently folding in.
4. Sift flour with cocoa and fold carefully into the mixture with a spatula.
5. Line the pan with baking paper (bottom only), pour in the batter.
6. Bake at 340°F (170°C) for 40–45 minutes, until a toothpick comes out clean.
7. Cool the sponge, then cut it into two even layers.
2.Cream:
1. Dissolve 2 orange jellies in 600 ml hot water, let cool until slightly thickened (not fully set).
2. Whip heavy cream with powdered sugar until stiff.
3.Add mascarpone, whisk briefly
4. Slowly pour in the tensing jelly while mixing gently.
3.Assembling the Cake:
Place the first sponge layer in the pan, spread half the cream.
Add peach slices and some Jaffa cakes.
Cover with the second sponge layer, then spread the remaining cream on top.
4. Topping:
Arrange Jaffa cakes decoratively on the cream.
Prepare 1 orange jelly in 400 ml hot water, let cool until it starts to thicken.
Pour gently over the top, covering the Jaffa cakes.
Chill the cake in the fridge for at least 3–4 hours (overnight is best).
✨ Result: A light and fluffy cocoa sponge filled with fruity cream, juicy peaches, and Jaffa cakes, finished with a shiny orange jelly topping – a real Orange Fantasy!
