Heavenly Cake Bakers have been searching high and low for seville oranges in preparation for this cake, and let me tell you: it is worth it.
February 7, 2010
Name of Cake:True Orange Genoise
Constituents: one layer golden genoise, seville orange curd, frosted with triple sec ganache
Well, this cake was a bit of a bust, too.
The components were excellent. The cake itself was the bust--it didn't rise past 1 1/4 inches. I must have deflated the eggs too much when incorporating the flour. I used a balloon whisk for the first time to do so--usually I use a spatula--and it was much faster but new to the technique I must have done something wrong. The only other place I might have screwed up was not heating the eggs up enough before beating.
Who knows. I decided that splitting the cake might result in too little cake and too much everything else, so I decided to frost the cake with the ganache, and serve the curd on the side.
Speaking of the curd, this curd is the bomb. I agree with whoever complained that making curd is really boring and takes forever, but holy crap the end results are worth it! The blood orange zest contrasts so nicely with the yellow-orange curd and it tastes divine.
Many bakers seemed to complain that this cake was a little dry, but then admitted to not using all of the orange syrup to moisten the cake. (By the way, the orange syrup is also delicious!) I used all of it on my little cake and I'm glad I did. It kept the cake moist and gave it a lovely orange zing. I think that is the big deal with using seville oranges: they have such a strong zingy orange flavor. I don't know if the flavor could be duplicated with regular oranges.
The ganache was easy to put together, for which I am glad. When I first started making ganache it always seemed to separate on me, so I am happy to have figured out how not to do that. I forgot about Rose's suggestions to spread a thin layer of ganache on the cake when it is still fairly fluid, then drizzle on some more when it has hardened up a bit. So mine looks pretty plain, and very short.
...but it still tasted good.