Roughly translated in English: Orange sponge cake iced with Orange Butter cream Icing and filled with Orange-Butter Filling.
This FANTASTIC cake I actually made on Christmas Eve this past December. Why Christmas Eve? Probably due to boredom and the fact that Mom shelled out $42.95 for a copy of “Mastering the Art of French Cooking”.
Little did I know that this cake would start a landslide of decadent cooking and baking that would pull me out of a deep, dark, depression!
“Mastering the Art of French Cooking”
Gateau A L’Orange (Orange Sponge Cake) pg. 671
Gateau Fourre a la Crème d’Orange (Orange-Butter Filling) pg. 672
Crème au Beurre a l’Orange (Orange Butter-Cream Icing) pg. 674
Despite it’s rich sounding name, this cake is very light and fluffy and only contains 3/4 of a cup of cake flour. I highly recommend setting aside a few hours for making this cake. It’s labor intensive and time consuming but well worth it!
2 comments:
I just bought the cook book and can't wait to make this cake.
I know its been years, but how have you enjoyed Julia's cook book?
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