Orange Bavarian Cream Cake

Ingredients

• Genoese Sponge Cake

  • 2 eggs, at room temperature
  • ⅓ cup (70 g) sugar
  • 1/2 tsp (2.5 ml) vanilla extract
  • ⅓ cup (50 g) unbleached all-purpose flour
  • 2 tbsp unsalted butter, melted

• Bavarian Cream

  • 2 tbsp gelatin
  • 1/3 cup (75 ml) cold water
  • 1/2 cup (105 g) sugar
  • 1 tsp cornstarch
  • 4 egg yolks 

  • 1 1/2 cups (375 ml) milk, hot
  • 1 can (295 ml) frozen concentrated orange juice, half-thawed (see note)
  • 1 tsp finely grated orange zest (optional)
  • 1 cup (250 ml) 35% whipping cream

• Meringue

  • 2 egg whites
  • 1 pinch cream of tartar
  • 2 tbsp sugar