Eggy,
Here is a rec I found in one of my very dog-eared note books.......
SOAKED ORANGE SPONGE
********************
6 large eggs
180g(6oz) sugar
150g(5oz) all-purpose flour
30g(1oz) cornflour(cornstarch)
30g(1oz) butter melted
grated rind of 1 orange and 1 lemon
SYRUP
******
60g(2oz)sugar
25ml(1 Tbls+2tsp)water
Juice of 1 orange and 1 lemon(if you want it more orangy substitute the lemon for a small orange)
FILLING and TOPPING
*******************
80 ml(1/3 cup)orange curd(rec follows at end of cake rec.
250ml(1cup cream lightly whipped
crystallised orange slices look pretty for a garnish
Grease or spray and baseline a 20cm round or square tin.
Preheat oven to 190c(375f)
For the Sponge
***************
Place eggs,sugar,lemon and orange rinds in a bowl over simmering water.Whisk with an electric whiskfor about 8 mins til the mixture is pale and creamy.
Remove from the heat.Sift together the flours and fold in to the egg and sugar mixture along with the melted butter.Pour into pre-pared cake tin and bake in the centre of the oven for 40 mins or til well risen.
For the Syrup
***************
Place syrup ingredients in apan and heat gently til sugar dissoles.Bring to boil and simmer for 2 mins.Spoon syrup over the cooked sponge and leave to cool in tin til cool.Turn cake out and split into 3 layers carefully.
FILLING
********
Beat the orange curd and fold in the whipped cream.reseve a third and use the rest tofill the cake and also the sides and top.Spoon the reserved mixture andplace in a piping bag and pipe rossettes on top of the cake and decorated with the crystallised fruit.ORANGE CURD
************
3oz castor sugar(superfine)
1 large orange(grated rind and juice)
2 eggs
2 oz unsalted butter
Place rind and sugar in a bowl.In another whisk lemon juice together with the eggs,then pour this mixture over the sugar.add the butter in little peices and place the bowl over a pan of simmering water.Stir frequently til thickened about 20 mins.leave to cool.
Store in fridge if not using for cake.
Hope this helps Eggy
love Julie
|
