Apple‑Orange Tornado Cake

Apple‑Orange Tornado Cake
This Apple‑Orange Tornado Cake is crafted in two distinct stages: first, a fragrant apple‑cinnamon batter bakes to golden perfection, studded with tender shreds of fresh apple. Once slightly cooled, it’s complemented by a second, lighter orange‑flavored sponge that bakes in a separate pan. Meanwhile, a silky orange‑vanilla custard is prepared by gently infusing milk with fresh orange zest before thickening with egg, cornstarch, and sugar into a velvety pudding. After both sponges have cooled, the orange layer is inverted onto the apple base, and the custard is piped in a dramatic swirl—like a tornado—across the top. The result is a showstopping, multi‑textured cake featuring the warmth of cinnamon apples, the brightness of citrus cream, and the soft crumb of two complementary batters.

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Preparation, Cook, and Total Times
Preparation Time: 25 minutes (batter mixing, custard preparation)

First Bake (Apple Cake): 30–35 minutes at 180 °C (356 °F)

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Ezoic
Second Bake (Orange Cake): 45–50 minutes at 180 °C (356 °F)

Cooling & Assembly: 20 minutes

Total Time: Approximately 2 hours

Yield
Makes one 24 cm × 20 cm layered cake, serving 12–14 slices.

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Ezoic
Cuisine
European‑style home baking with a Mediterranean citrus twist.

A Full List of Ingredients
For the Apple‑Cinnamon Cake (24 cm pan):

3 large eggs, at room temperatur

100 g (½ cup) granulated sugar

4 tbsp (60 ml) vegetable oil

1 tsp vanilla extract

80 g (⅔ cup) all‑purpose flour

1 tsp baking powder

2 medium apples (about 300 g), peeled and grated

1 tsp ground cinnamon

Butter and parchment paper for pan lining

For the Orange‑Vanilla Custard:

500 ml (2 cups) whole milk

Zest of 1 orange (finely grated, organic if possible)