Christmas Mandarin Cake 

Christmas Mandarin Cake 

A light, festive, and refreshing cake filled with whipped cream and sweet mandarin oranges — perfect for holiday gatherings!

Ingredients

For the Sponge Cake

• 3 eggs (room temperature)
• 120 g sugar
• 1 tsp vanilla sugar
• 120 g flour
• 1 tsp baking powder
• A pinch of salt

For the Cream Filling

• 500 ml cold heavy cream
• 2 packets cream stabilizer
• 300 g sour cream or crème fraîche
• 200 g cream cheese (room temperature)
• 120 g sugar
• 1 tsp vanilla extract
• 2 cans mandarin oranges (drained well)

Optional – For a Glossy Finish

• 1 packet clear cake glaze (transparent tart jelly)
• Extra mandarin slices for topping

Instructions

1️⃣ Make the Sponge Cake

1. Preheat the oven to 175°C (350°F).
2. In a large bowl, beat the eggs, sugar, and vanilla sugar on high speed for 5 minutes until pale, thick, and airy.
3. Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula — don’t overmix.
4. Grease a 26 cm springform pan, then pour in the batter.
5. Bake for 18–22 minutes, or until golden and springy.
6. Let the cake cool completely.

2️⃣ Prepare the Cream Filling

1. Whip the cold heavy cream with the cream stabilizer until stiff peaks form.
2. In another bowl, mix:
   • Sour cream/crème fraîche
   • Cream cheese
   • Sugar
   • Vanilla extract
     Whisk until smooth and creamy.
3. Gently fold the whipped cream into the mixture with a spatula.
4. Add half of the mandarin oranges and fold in carefully.

3️⃣ Assemble the Cake

1. Spread all the cream filling evenly over the cooled sponge cake.
2. Arrange the remaining mandarin slices neatly on top.
3. (Optional) For a shiny finish, prepare the clear cake glaze as instructed on the package and pour it over the mandarins.

4️⃣ Chill

• Refrigerate the cake for at least 3–4 hours, ideally 6 hours for perfect firmness.

5️⃣ Serve

• Slice and enjoy!
• A light dusting of powdered sugar adds a festive touch