Orange Soaked Cookie Cream Log Recipes

SOAKED ORANGE SPONGE

Steps:

• Grease or spray and baseline a 20cm round or square tin.
• Preheat oven to 190c (375f).
• ---------For the Sponge-------------.
• Place eggs,sugar,lemon and orange rinds in a bowl over simmering water.
• Whisk with an electric whiskfor about 8 minutes til the mixture is pale and creamy.
• Remove from the heat.
• Sift together the flours and fold in to the egg and sugar mixture along with the melted butter.
• Pour into pre-pared cake tin and bake in the centre of the oven for 40 minutes or til well risen.
• ---------------For the Syrup------------------.
• Place syrup ingredients in apan and heat gently til sugar dissoles.
• Bring to boil and simmer for 2 minutes.
• Spoon syrup over the cooked sponge and leave to cool in tin til cool.
• Turn cake out and split into 3 layers carefully.
• ----------FILLING---------------.
• Beat the orange curd and fold in the whipped cream.
• reserve a third and use the rest tofill the cake and also the sides and top.
• Spoon the reserved mixture and place in a piping bag and pipe rossettes on top of the cake and decorated with the crystallised fruit.
• ----------The Cake----------.
• Place rind and sugar in a bowl.
• In another whisk lemon juice together with the eggs,then pour this mixture over the sugar.
• Add the butter in little peices and place the bowl over a pan of simmering water.
• Stir frequently til thickened about 20 minutes.
• leave to cool.
• Store in fridge if not using for cake straight away.

ORANGE-SOAKED RAISIN OATMEAL COOKIES

Steps:

• 1. Place raisins into a small container and pour orange juice over them; just enough juice to cover raisins. Cover and put into the refrigerator for 24 hours or more so the raisins have adequate time to soak up the orange juice.
• 2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg. Beat in vanilla. In a separate bowl, whisk together flour, baking powder, salt, baking soda, and nutmeg. Add to the creamed mixture. Stir in raisins along with any juice, orange peel, and oats. Fold in white chocolate candy pieces.
• 3. Drop by rounded teaspoonfuls onto greased or parchment-lined baking sheets. Bake at 375 for 10-12 minutes or until edges are lightly browned. Cool on wire rack. Yield: 5-6 dozen.