Orange Cake Soak – A Recipe with Step-by-Step Photos

Orange cake soak is considered the most popular dessert soak. It's best to squeeze the juice yourself to ensure it's preservative-free. Then you can safely boil the syrup without worrying about the chemicals reacting with it.

Nutritional value per serving

176 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 34.1 g

*Nutritional value is calculated per 100g of ingredients

Total time: 20 min
Time in the kitchen: 10 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

Orange soak pairs perfectly with cakes that contain carrots, cinnamon, almonds, walnuts, pineapple, almond cookies, banana, chocolate, turmeric, and apples.

Alternatively, if you have so many oranges in your fridge that you need to use them before they spoil, you can make the infusion ahead of time. Then store it in the refrigerator or freeze it in a low-temperature container and keep it in the freezer for several months.

Recipe with step-by-step photos

Orange soak for sponge cake

Ingredients

Servings

Orange juice

150 ml
Sugar (or powdered sugar)

150 G
Water

100 ml
Cinnamon

1 pcs

Preparation

Step 1

Peel the oranges, being careful not to touch the white part between the peel and the pulp. This is where the bitter part is, which can make the infusion taste less than ideal. Then cut the oranges in half.

Step 2

Juice the citrus fruits using a regular hand juicer. If the slits are too wide and orange seeds fall into the juice bowl, strain the juice through a sieve.

Step 3

Place the orange zest in a saucepan. Add sugar, a cinnamon stick, and half the water. Adjust the amount of water depending on how thick you want the sauce to be. If necessary, add the remaining water halfway through the cooking time.

Step 4

Bring to a boil and cook until the sugar is completely dissolved, stirring with a spoon. This will take 2 minutes.

Step 5

Now add the orange juice and the remaining half of the water. Bring to a boil and simmer for 7 minutes over medium-low heat.

Step 6

Strain the mixture, removing the zest and cinnamon using a slotted spoon. Or, to speed up the process, pour everything into a bowl through a fine-mesh sieve.

Step 7

Prick the hot sponge cake with the tines of a fork and spread the impregnation evenly over the surface.

Similar video recipe: Orange syrup for sponge cake soaking

This soaking recipe varies little in terms of grams. But you can see the entire orange syrup-making process firsthand and see for yourself how simple it is.

What temperature should the sponge cake be?

It's recommended to bake the sponge cake in advance, let it cool, and wrap it in plastic wrap. Then let it rest for 6 to 8 hours before soaking and frosting it. It's important not to overdo it with the frosting, as this will prevent the cake from falling apart due to excess moisture.

How and how long to store orange impregnation?

If you're making it for immediate use, there's no problem. Just wait until it cools completely before you can use it on a cake or other dessert.

If you decide to prepare it in advance, store the impregnation in an airtight glass container in the refrigerator for 5-6 days. Freezing it will extend its shelf life by 3-5 weeks.

Thaw the syrup within 8-12 hours by placing it on the bottom or side shelf of the refrigerator. Reheating it in a double boiler or microwave is not recommended, as this may alter the color, consistency, and flavor of the syrup.

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