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Ingredients:
4 eggs
6 oz castor sugar
4 tablespoons orange juice
2 teaspoons grated orange rind
5 oz plain flour
1/8 teaspoon salt
Pre-heat oven to 350°F
Mark 3 |
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Making: |
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1. |
Grease an 8-9 inch deep
sandwich tin and dust it lightly with
flour. |
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2.
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Beat egg yolks. Then
gradually add sugar, reserving 2
tablespoons-using an electric mixer or
wire whisk-until mixture is think and
honey coloured. |
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3. |
Beat in orange juice and
rind, then fold in the sifted flour. |
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4.
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Beat egg whites and salt
until soft peaks are formed. Then beat
in 2 tablespoons of reserved sugar until
stiff but not dry. Fold lightly into the
cake mixture, a little at a time. |
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5.
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Turn into the prepared
tin and bake for 30 minutes or until
browned and slightly shrunk from the
side of the tin. Cool for 5 minutes;
then remove to a cooling rack-right side
up. When cold, split and fill with
Orange Cream Filling (See Below) and
ice with Orange icing (See Below). |
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Orange Cream Filling: |
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Ingredients: |
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2 tablespoons
cornflour
6 oz castor sugar
2 egg yolks, lightly beaten
1 egg white, lightly beaten
1/4 pint orange juice
1/2 oz butter
2 tablespoons grated orange rind |
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Making of Orange Cream
Filling: |
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1.
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Put all ingredients
except orange rind into a pan and stir
over low heat until mixture thickens,
about 5 minutes. |
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2. |
Remove from heat, add
orange rind and leave to cool. |
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Orange Icing: |
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Ingredients: |
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1/2 oz butter
1 tablespoon milk
10 oz icing sugar
1½ tablespoons orange juice
2 teaspoons grated orange rind |
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Making of Orange Icing: |
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(Makes enough for a
9-10 inch cake) |
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1.
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Warn butter and Milk in
saucepan over low heat until butter
melts. Add sugar and stir until smooth. |
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2.
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Beat in the orange juice
and rind. Then leave to cool until think
enough to spread. |
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LEMON ICING:
Substitute lemon juice and rind for the
orange juice and rind. |
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