Orange sponge finger slice is a light and elegant dessert made with soft sponge fingers layered with fresh orange flavor and a delicate cream filling. This orange sponge finger slice recipe combines citrus freshness with an airy texture, making it perfect for afternoon coffee, festive occasions, or family gatherings. Simple to assemble and refreshingly light.
Orange Sponge Finger Slice
Print RecipeIngredients
- DOUGH
- 25 Dekagram (dkg) flour
- 10 Dekagram (dkg) margarine
- 10 Dekagram (dkg) icing sugar
- 2 Dekagram (dkg) cocoa powder
- 1 Piece baking powder
- 1 Piece egg
- 1 Decilitre (dl) milk
- FILLING CREAM
- 6 Decilitre (dl) milk
- 6 Table spoon (tbsp) flour
- 20 Dekagram (dkg) butter
- 2 Piece vanilla sugar
- 20 Dekagram (dkg) icing sugar
- ORANGE DRESSING
- 2 Decilitre (dl) water
- 1 Table spoon (tbsp) orange liqueur (or aroma)
- 1 Piece orange peel, grated
- 1 Table spoon (tbsp) lemon juice
- SPONGE FINGER
- 30 Dekagram (dkg) sponge finger
Instructions
DOUGH
This is an elegant and tasty orange flavoured cookie which is favorite of kids as well. Using a mixing bowl si! the flour, add baking powder and crumble the butter. Than add the cocoa powder and sugar and sti with a blender. Than add the egg and milk and stir gently until getting a so! dough. Place into refrigerator for 10 minutes than put into floured pastry board and knead a so! ball. Half the dough and rollo out 0.5 cm thin sheets on floured baking paper (fitting to baking pan approx 40×40 cm). Place the rolled dough back side of pan and bake it in prehetaed oven on 180 C degree for 8-10 minutes. Slip down from the pan and let it cool down the two pastry sheets.
FILLING CREAM
Bring to the boil the milk and add the flour, stir constantly and cook until getting a so! cream. Mix the sugar, vanilla sugar and butter foamy in a blender. When the cream is cool down dose to the butter cream and mix with egg-beater.
ORANGE DRESSING
Bring to boil water, add the grated orange peel cook 5 minutes, add the orange liqueur or aroma and lemon juice. Let it cool down.
SPONGE FINGER
Place one of the pastry sheet on a paper covered tray and grease uniformly with half of the white cream. Plase the sponge fingers and sprinkle with orange dressing. Than grease with another half of the white cream and cover with the second pastry sheet. Bestrew top of the cake with icing sugar and place on cool place for a day, the pastry and sponge needs to be so!ened. A!er having a rest slice and serve the sponge finger slices.
