Orange jelly cake, fresh and bright

Name: Orange jelly cake, fresh and bright
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10
Cuisine: Homemade
Ingredients: 3 medium eggs; 180 g sugar; 220 g all-purpose flour (type 00); 100 ml seed oil; 120 ml strained orange juice; Finely grated zest of 1 orange; 12 g baking powder; 200 ml orange juice for the jelly; 40 g sugar for the jelly; 8 g sheet gelatine

An easy orange jelly cake with a soft sponge base and a glossy citrus topping, ideal as a light dessert.

Prep: 25 min
Cook: 35 min
Total: 1 h
Servings: 10 servings
Calories: 312 kcal

Category: Desserts
Cuisine: Homemade

Looking for an orange dessert that feels elegant without taking hours to prepare? This orange jelly cake is exactly what you need.

The sponge is soft and fragrant thanks to fresh orange juice and zest, while the jelly topping adds a glossy, citrus finish that makes it look more polished than a plain cake. It has at least three practical advantages: it can be made ahead, it keeps well in the fridge, and it actually improves with resting — the texture becomes more even and the cake slices far more cleanly by the next day.

The most important step is making sure the sponge is completely cold before you pour the jelly. This small detail prevents uneven absorption and ensures the topping sets smoothly across the whole surface. If the cake is even slightly warm, the jelly partly soaks into the crumb instead of forming a clean layer on top.

For variations, try using blood orange juice for a deeper colour, or arrange thin caramelised orange slices on the surface just before the jelly sets for a more decorative result.

When serving, take the cake out of the fridge at least ten minutes in advance: it slices more cleanly when it is not ice-cold straight from the fridge. Ready to start? Here is the full recipe for this orange jelly cake.

Digital kitchen scale

In leavened recipes and baked goods, it lets you accurately weigh flour, liquids, and yeast.

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Pastry whisk

Useful for whipping egg whites to stiff peaks and for gently folding the mixture without deflating it.

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Oven tray or baking dish

Perfect for baking meatballs and vegetables. Choose a non-stick tray for better results and easy cleaning.

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Steps

Break the eggs into a large bowl and beat them with the sugar for several minutes, until the mixture turns pale, thick and airy.
Pour in the seed oil in a thin stream, then add the strained orange juice and the grated zest, stirring gently to keep the batter light.
Sift in the flour and baking powder and fold them in a little at a time until the batter is completely smooth and lump-free.
Pour the batter into a greased and floured 22 cm round tin, or one lined with baking paper.
Bake in an oven preheated to 175°C (350°F) for about 35 minutes, checking doneness with a skewer in the final minutes.
Leave the cake to cool completely in the tin before unmoulding it and placing it on the serving plate.
Soak the gelatine sheets in cold water for 10 minutes to soften them evenly.
Warm the orange juice with the sugar in a small saucepan without letting it boil, then take it off the heat and stir in the well-squeezed gelatine until fully dissolved.
Let the jelly cool for 2 to 3 minutes, then pour it slowly and evenly over the cold cake.
Refrigerate for at least 3 hours, until the topping is set, glossy and slices cleanly.

The 3-hour rest in the fridge is essential: the topping sets firmly and the cake slices much more neatly.

The cake keeps well in the fridge for 2 to 3 days, covered with cling film or in a sealed container.

If sheet gelatine is not available, use powdered gelatine following the packet instructions for the same volume of liquid.

For a more intense aroma, add a few drops of lemon juice to the jelly mixture: it brightens the orange flavour without masking it.

Calories: 312 kcal
Carbohydrates: 44.0 g
Sugars: 27.0 g
Protein: 5.0 g
Fat: 12.0 g
Saturated fat: 6.0 g
Fiber: 1.5 g
Sodium: 95 mg

Orange jelly cake, fresh and bright