Heavenly Cake Bakers - True Orange Genoise (for real this time)

I love this time of year, when the days are getting longer rather than shorter, everything is intensely green, and the earliest flowers are starting to bud. Around here, daffodils and other bulbs pop first, and then the trees flower (first magnolia, then plums). I have no idea what these flowers are, but I am sure someone will tell me. Those of you with a snowy winter may want to punch me right now, which I understand, but in about 6 months, I will be jealous of your hot summer.

ANYWAY, about that True Orange Genoise? Well, turns out my oven was out of commission bit longer than I thought. RHC and I were together on the kitchen floor trying to think of a way around that.

  

I really truly wanted to make the Double Chocolate Valentine for my husband, but my body apparently wanted to remain horizontal for several days. All my plans for the week were drowned in 2,458,410 Puff (with lotion) tissues. This was very romantic. When I was finally well I did find those Seville oranges after all! Still grown in California (and not from Spain) and in the picture below you can see the difference in color between the navel, Seville and Bergamot oranges (l-r). 

 With my kitchen floor installed and my body properly rebooted, I was happy to start in on the Seville orange curd (the filling in this cake), and was blown away by the flavor! I used juice from the Sevilles as instructed, and the zest from a full navel and most of a bergamot. I realize it is a cliche, but the orange flavor can only be described as a burst of sunshine-- my eyelids were almost tugged open. I tweeted that it was like caffeine! 

 

I knew some of the other Heavenly Bakers had issues with the genoise not coming out tall enough, so I made sure to beat the eggs thoroughly, and thought I had achieved the proper volume.

 
And the pan did appear to be half full (call me an optimist!)...

And perhaps I did not unmold the genoise in a swift and catlike manner, because my finished genoise was only about 1.3-ish inches tall. Do you want proof?

I composed the cake at night, using only about half the syrup, and then it was served the next afternoon. The flavors married beautifully, but I do think that the genoise could have used more syrup, though everyone who tasted it thought the filling and cake struck the perfect balance. 

 Perhaps I am just too partial to chemical leavened modern American baking, but I think I prefer a cake that is moist to start, instead of a sponge cake that is moistened with syrup. Don't get me wrong: the genoise was tender, the ganache was beautiful, but the real star of this dessert is the Seville orange curd. Amazing.  

Comments

[Lois B]

I'm glad you and your kitchen have both recovered! And you had Sevilles. Your finished product looks beautiful; my cake was a little short too.

[Vicki]

I think it must be winter eggs; nearly everyone's genoise was shorter than expected. It looks lovely.
And you are so right about the Seville orange curd.
That stuff was amazing on everything!

[ButterYum]

Glad to hear you are feeling better Rachel. Your cake turned out beautifully - just like the photo on the book!

:)
ButterYum

[Healthy Foods Blog]

I agree with Lois B. The cake looks simply amazing. I wonder how could it taste if my sister baked this one. I hope she could make it perfect just like what you did.