• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking with Mamma C

  • Recipes
  • About Me
  • Newsletter
  • Contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About Me
  • Contact
  • Newsletter
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dessert » Cakes » Orange Torte with Whipped Cream

    Orange Torte with Whipped Cream

    Published: Mar 12, 2015 · Modified: Sep 29, 2018 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    Orange Torte with Whipped Cream with piece taken out on a cake stand

    I have a confession to make. I adore European cakes. I love their spongy texture, I love that they're usually soaked with some delicious syrup or filling, and most of all, I love that they're just sweet enough without going over the top. This Swedish recipe for orange torte with whipped cream has been in my family since the 1960s, and I have to share it with you. It's a light, refreshing classic you'll want to enjoy at least once or twice a year.

    cake stand with Orange Torte with Whipped CreamThis torte starts with two layers of citrus sponge cake. The "torte" distinction comes from the facts that only a cup of flour is used, and there's no leavening agent like baking soda or baking powder. Instead, the cake gets its fluffiness from air that gets incorporated into the batter as you beat...and beat...the egg yolk-and-orange mixture for 10 minutes.  Then you'll beat egg whites and sugar into soft peaks and fold everything together before baking.

    side view of a slice taken out of Orange Torte with Whipped CreamThen comes my favorite part — the filling. It's like a delicate citrus cloud, thanks to more beaten egg whites that get folded with a blend of fresh orange juice, sugar and orange zest. Yum!!! This divine fluffiness gets spread atop each cake layer so that it will be absorbed (ideally overnight). Then, fresh, vanilla whipped cream gets added to the center and applied to the sides and top of the stacked cake layers. Perfection, I tell you.

    If you love oranges, orange juice, or anything citrus, you need to try this orange torte with whipped cream. It's special enough for holidays like Easter, or for birthdays and company. It's not a quick recipe, but good things come to those who wait (or those who ask someone else to make it).

    Orange Torte with Whipped Cream on stand, pie server, forksEnjoy!

    (Recipe Source: Barely adapted from Mom, who got it from a friend she met in her Italian Club when she first came to America. The original source is unknown, but was likely a magazine.)

    Orange Torte with Whipped Cream on stand, pie server, forks

    Orange Torte with Whipped Cream

    Light, airy and refreshing, this Orange Torte with Whipped Cream will become a favorite. It's best to start the cake a day ahead, since you will need to let the filling absorb for at least 10 hours.
    5 from 3 votes
    Print Pin Rate Save Go to Collections
    Course: Dessert
    Cuisine: Swedish
    Prep Time: 11 hours 40 minutes
    Cook Time: 25 minutes
    Total Time: 12 hours 5 minutes
    Servings: 12
    Calories: 364kcal
    Author: Mamma C

    Ingredients

    Cake Batter

    • 5 egg yolks (jumbo or extra large)
    • ½ cup confectioners sugar
    • 2 tablespoons fresh orange juice
    • 1 teaspoon lemon extract
    • ½ teaspoon salt

    Meringue for Cake Batter

    • 5 egg whites (jumbo or extra large)
    • ½ cup granulated sugar

    Flour for Cake Batter

    • 1 cup sifted cake flour (or use sifted all-purpose flour)

    Orange Juice Mixture for Filling

    • ¾ cup fresh orange juice (from about 3-4 large oranges)
    • ½ cup granulated sugar
    • 1 tablespoon grated orange zest

    Meringue for Filling

    • 2 egg whites jumbo or extra large
    • ¼ cup granulated sugar

    Whipped Cream

    • 2 ½ cups heavy whipping cream
    • 5 tablespoons confectioners sugar
    • 1 ¼ teaspoons vanilla extract
    US Customary - Metric

    Instructions

    • Separate 5 eggs, adding the yolks to a large bowl (use a stand mixer bowl if you have one) and adding the whites to a large stainless mixing bowl. (To prevent any goofs, it helps to first use two small bowls, adding one egg white at a time to one, and one yolk at a time to the other, then pouring those into your larger bowls as you go. If you get any yolk in your egg white, you can start over with another egg.) Wash your hands after touching raw eggs.
    • Preheat the oven to 325 degrees F. Grease and flour two, 9-inch, round cake pans.
    • Rinse an orange and dry it. Grate 1 tablespoon of orange zest and set it aside. Squeeze two tablespoons of orange juice and add them to your bowl with the egg yolks. Add ½ cup confectioners sugar, the lemon extract, and salt to your egg yolks. Beat the egg yolk mixture for 10 minutes on medium-high speed, until it is very thick and lemon-colored. (If you have a stand mixer, use it.)
    • If you also have a hand mixer, you can make your meringue while the stand mixer beats the egg yolks. If not, just wait until the egg yolk mixture is done. To make the meringue, using clean beaters, beat the five egg whites and gradually add in the ½ cup of granulated sugar, beating well after each addition. Beat until soft, rounded peaks form. (It will take several minutes. The peaks will turn over slightly when the beater is slowly lifted out of the meringue.)
    • Gently spread your egg yolk mixture over your beaten egg whites, and gently fold them together, (use an under-and-over motion with your spatula.) Sift your flour into a small bowl (if you have a fine mesh strainer, you can use that to sift). Gradually add the sifted flour to the batter (add ¼ cup of flour at a time), gently folding in the flour as you go.
    • Transfer your cake batter to the two cake pans, distributing it evenly and smoothing the tops with your spatula. Bake for 20-25 minutes on the center rack (they both should fit diagonally), or until a cake tester or toothpick inserted in the center comes out clean. Cool the cake layers by standing them up on a clean towel and letting them lean on a wire rack against your counter's back splash wall. Turn the pans counter-clockwise occasionally, as the cakes pull away from the edges of the pans.
    • While the cake layers are cooling, make your filling. Squeeze ¾ cup of orange juice and whisk it with ½ cup granulated sugar and the 1 tablespoon of orange zest. Set that aside.
    • Separate two eggs, placing the egg whites in a clean and dry medium, stainless bowl. (You won't need the two egg yolks but can refrigerate them for another use.) Using clean beaters, beat the egg whites until frothy, then gradually add in ¼ cup granulated sugar, beating well after each addition. Beat the egg whites until stiff peaks (not dry) are formed. (It will take several minutes. The peaks will remain standing when the beater is slowly lifted out of the meringue.) Add the orange juice mixture to the meringue and gently fold it in until you no longer see any liquid.
    • When the cake layers have cooled, loosen them from the pans (run a knife around the edges of the pans if you need to). Place a dinner plate over each cake layer and invert one cake layer onto each plate. Carefully turn over each cake layer until the rounded side is up. Gently spread the orange meringue filling over the surface of each cake layer, starting in the center and being careful not to let the filling run over the sides. Try to use an equal amount of filling on each layer. Wash and dry your cake pans and use them to cover each plate. Place the covered cake layers in the refrigerator overnight or for at least 10 hours.
    • The next day (or after 10 hours), the filling should mostly be absorbed into the cake layers. Make your whipped cream an hour before serving the cake. In a large, stainless mixing bowl and using clean beaters, beat your cream, confectioners sugar and vanilla. Beat until the mixture forms the consistency of whipped cream.
    • To assemble the cake, place one cake layer on your serving dish, with the filling side on top. Gently spread whipped cream over the cake's surface. Place the other cake layer on top, keeping the filling side up. Frost the top and sides of the cake, making swirls if you wish. Decorate with orange slices, if desired.

    Notes

    This cake is best started the day before. Once you make the cake layers and spread on the filling, you will need to let the cake layers absorb the filling overnight, or at least 10 hours. Make the whipped cream and assemble the cake an hour before serving it.
    The filling uses raw, beaten egg whites. For food safety reasons, you may wish to use pasteurized eggs.They will require beating with some cream of tartar in order to whip properly.
    Recipe Source: Barely adapted from a recipe given to my mother in the 1960s.

    Nutrition

    Calories: 364kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 149mg | Sodium: 149mg | Potassium: 120mg | Sugar: 30g | Vitamin A: 875IU | Vitamin C: 10.1mg | Calcium: 46mg | Iron: 0.3mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    Please SUBSCRIBE and follow me on PINTEREST, FACEBOOK, and INSTAGRAM!
    Previous Post: « Easy Breaded Scallops over Salad with Lemon Vinaigrette
    Next Post: 8 Pies for Pi Day 2015 »

    Reader Interactions

    Comments

    1. Liz

      November 21, 2015 at 10:18 am

      5 stars
      Hello,
      Just came across your site, googling crustless cheesecake.
      So glad I did!
      What are your thoughts on making this cake with a gluten free all purpose flour? Since it is only 1 cup, I'm thinking it may come out nice!

      Thanks, in advance for your reply.

      Reply
      • Mamma C

        November 21, 2015 at 10:45 am

        Liz, I'm so glad you found my site too! I wish I knew how to advise you on using gluten-free flour here. I've never used gluten-free flour, so I have no idea how it would turn out here. I'd love to hear back if you try it!

        Reply
        • Liz

          November 21, 2015 at 11:03 am

          OK Mamma! 🙂
          I'll let you know. I will definitely make this. I printed it off. It may be after new year though.

          Reply
          • Mamma C

            November 21, 2015 at 11:20 am

            Okay. Good luck! 🙂

    2. Cheryl "Cheffie Cooks" Wiser

      March 13, 2015 at 6:08 pm

      Oh my Andrea, this is calling my name! Citrus really ought to be my middle name (wonder if that's why months ago I started one of the other web sites devoted to cooking with Citrus? Or was it because I have citrus growing on our land?), but wait... I do make something similar but wait...I really love this recipe...but wait... I'll just have to make this!!! Have a good weekend and I hope the sun will shine in Ohio this weekend for you!!! Your Florida Bud, Cheryl "Citrus" Wiser!

      Reply
      • Mamma C

        March 13, 2015 at 6:34 pm

        Cheryl, you've got to use those fresh Florida oranges in this recipe! You have the best advantage right there. Thanks, and enjoy your weekend. 🙂

        Reply
    3. Tammy Renea

      March 12, 2015 at 4:13 pm

      I'll be right over for my slice! hahaha I'm with you, I love European desserts. The are always just right as far as sweetness goes. This cake looks AMAZING! I can't wait to try it out.

      Reply
      • Mamma C

        March 12, 2015 at 7:29 pm

        Thanks, Tammy. I hope you enjoy it! It's very special.

        Reply
    4. [email protected]

      March 12, 2015 at 4:04 pm

      5 stars
      Mmmm, the words, "delicate citrus cloud", have me wishing for this torte, right now. Such a beautiful dessert...clearly made with love. I want to know more about your mom's Italian Club! I love the thought of that! Thanks for sharing your special family recipe, Andrea...that's the best!

      Reply
      • Mamma C

        March 12, 2015 at 7:26 pm

        This cake definitely requires love! I guess the club was for Italian women who had moved to America. They got together a few times a month in each other's homes and sometimes went out. Kind of like a book club without the books... My mom says it was lots of fun.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome!

    Andrea smiling

    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

    Pies

    baked pie crust

    Sugar Cookie Pie Crust

    overhead view of whole blueberry pie with cookies on top

    Blueberry Pie with Sugar Cookie Crust

    slice of chocolate pudding pie with brownie crust and whipped cream

    Brownie-Bottom Chocolate Pudding Pie

    photo of fresh strawberry pie in pie dish

    Fresh Strawberry Pie with Amaretto

    slice of lemon pie with pecans on a plate with a fork

    Easy Lemon Pie with Pecans

    gluten free pear crisp on a plate with a fork

    Awesome Gluten-Free Pear Crisp

    Popular Recipes

    baked fish with butter

    Parmesan Baked Cod Recipe (Keto, Low Carb, GF)

    slices of bread on basket

    Homemade Italian Bread

    slice of chocolate pudding pie with brownie crust and whipped cream

    Brownie-Bottom Chocolate Pudding Pie

    close-up photo of a bowl of pasta e piselli (pasta with peas)

    Pasta e Piselli (Pasta with Peas)

    sausages, sliced peppers on white plate

    Easy Sausage and Peppers in the Oven

    piece of Fluffy Crustless Cheesecake

    Fluffy Crustless Cheesecake

    Footer

    Footer

    ↑ back to top

    RECIPES

    Newsletter

    • Sign Up! for emails and updates

    About

    • About Me
    • Contact
    • Privacy Policy
    • ACCESSIBILITY
    • Web Stories

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 Cooking with Mamma C