Two-in-one cake

Recipe from: 9/9/1993 12:00:00 AM
Ingredients 20
Servings 0
Time 15-20 min

Ingredients

  • 3
    extra-large eggs
  • 160
    g
    white sugar
  • 180
    g
    cake flour
  • 10
    ml
    baking powder
  • 1
    ml
    salt
  • 125
    ml
    milk
  • 50
    ml
    margarine
  • 5
    ml
    grated orange rind
  • ORANGE SYRUP
  • 250
    ml
    boiling water
  • 200
    g
    sugar
  • 250
    ml
    orange juice
  • 25
    ml
    margarine
  • 1
    orange, rind
  • CINNAMON SYRUP
  • 200
    g
    sugar
  • 50
    ml
    butter
  • 300
    ml
    boiling water
  • 20
    ml
    ground cinnamon
  • 1
    cinnamon stick
 

Method

20-30 min
 
Spray a microwaveproof 1,5 litre angel cake tin with non-stick spray and line with paper towelling. Beat the eggs until well blended and add small quantities of the sugar at a time while beating continuously. Beat until light and creamy. Sift the cake flour, baking powder and salt together. Heat the milk slightly, melt the margarine and mix. Add the milk mixture to the eggs, alternating with the dry ingredients. Beat well after each addition. Add the grated orange rind if making the orange syrup. Turn the batter into the prepared angel cake tin and place on an upturned saucer in the microwave oven. Microwave for 12 minutes on 70 per cent power or until the cake is done and has shrunk slightly from the sides of the tin. Leave for 10 minutes. Turn out onto a wire rack which has been placed on a plate. Prick the cake. Pour the boiling water over the sugar and stir until the sugar has dissolved. Add the remaining ingredients and microwave until the sauce comes to the boil. Microwave for another 7 minutes on 100 per cent power, stirring at two-minute intervals. Pour the hot sauce over the cake. Dust with a little icing sugar and decorate with strips of orange rind. Serve with whipped cream, if desired. Makes a large cake.
 

Read more on: fruit  |  microwave
 

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