The name Fanta goes back to the year 1940/41 and the employees of the bottling plant for the brown drink from the USA in Essen. The manager of the Essen bottling plant asked his chief chemist to develop an alternative drink as long as the import of cola concentrate from the USA was banned in Germany. He developed an alternative lemonade from whey and apple pulp. From 1955, the name Fanta was used for an orange lemonade drink that was advertised by the US company. It is therefore not surprising that this lemonade found its way into a cake recipe. In this cake, the well-known lemonade is added to the fluffy sponge cake, which is covered with a cream made from whipped cream, crème fraîche and mandarins.
For the batter:
4 eggs
270 grams raw cane sugar
100 millilitres vegetable oil, e.g. Alba oil
170 millilitres orange lemonade, e.g. Fanta
270 grams flour
2 1/2 teaspoons of cream of tartar baking powder
Zest of 1 large, untreated organic orange
For the topping:
2 small 175 gram tins of mandarins
270 grams of whipped cream
4 tablespoons raw cane sugar
1 1/2 sachets of cream stiffener
270 grams of crème fraîche
1. Beat the eggs with the raw cane sugar until frothy.
2. Add the oil and stir in well.
3. Now fold in the orange lemonade, the flour mixed with the baking powder and the zest of an untreated orange.
4. Pour the mixture into a baking tray lined with baking paper and bake at 180-200 °C for about 30 minutes on the middle shelf.
5. Remove from the oven and leave to cool.
6. Whip the cream with the sugar and cream whip until stiff, fold in the crème fraîche and spread evenly over the sponge base.
7. Top generously with the drained mandarins.
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