Name: Three-layered orange cream cake
Cook time: 35 min
Total time: 35 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 400.00 ml flour cake; 50.00 ml cornflour; 15.00 ml Baking powder; 3.00 ml salt; 5.00 eggs extra large, room temperature, separated; 350.00 ml white sugar; 100.00 ml orange juice fresh; orange zest only; 100.00 ml water boiled; 125.00 ml oil; 2.00 ml Cream of tartar; 50.00 ml flour cake; 50.00 ml cornflour; 25.00 ml custard powder; 1.00 ml salt; 200.00 ml white sugar; 500.00 ml orange juice fresh; 1.00 orange zest only; 2.00 eggs extra-large; 250.00 ml cream fresh

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Ingredients (20)

BATTER

400.00 ml	flour — cake
50.00 ml	cornflour
15.00 ml	Baking powder
3.00 ml	salt
5.00	eggs — extra large, room temperature, separated
350.00 ml	white sugar
100.00 ml	orange juice — fresh
	orange — zest only
100.00 ml	water — boiled
125.00 ml	oil
2.00 ml	Cream of tartar

FILLING AND ICING

50.00 ml	flour — cake
50.00 ml	cornflour
25.00 ml	custard powder
1.00 ml	salt
200.00 ml	white sugar
500.00 ml	orange juice — fresh
1.00	orange — zest only
2.00	eggs — extra-large
250.00 ml	cream — fresh

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Method:

Preheat the oven to 190 ºC and line three 23 cm round cake tins with baking paper. Spray with non-stick spray or grease lightly. On a sheet of wax paper, sift the first four ingredients for the cake together twice and set aside. Beat the egg yolks until light and fluffy and add the sugar by the spoonful, beating well after each addition. Beat until light and creamy. Beat the orange juice and rind into the egg mixture. Mix the boiling water and oil and gradually beat into the egg mixture. Sift the dry ingredients over the egg mixture and fold in. Beat the egg whites in a clean dry bowl until soft peaks are formed and fold in the cream of tartar. Fold into the batter and divide the batter evenly between the three prepared cake tins. Make a slight hollow in the centre of the batter using a spoon and place the tins in the oven. Reduce the oven temperature to 180 ºC and bake the cakes for about 35 minutes or until done. Remove the cakes from the oven and leave to cool in the tins for two minutes. Cover wire rack with a clean tea towel and turn the cakes out onto the wire rack. Cover with a thin cloth and leave to cool. Meanwhile prepare the filling: Sift the dry ingredients and sugar together. In a small saucepan heat 100 ml (2/5 c) of the orange juice along with the rind and boil rapidly to reduce for about three minutes. Remove from the stove and strain through a sieve to remove the rind. Add the remaining orange juice to make up 500 ml (2 c) juice. Beat the eggs until foamy and beat in the dry ingredients until the mixture resembles whipped cream. Bring the orange juice to the boil and beat half the juice into the egg mixture. Beat well and add to the remaining orange juice in the saucepan. Stirring continuously, simmer slowly until the mixture thickens and is cooked through. Spoon into a mixing bowl and line the surface with plastic wrap to prevent a skin from forming. Leave until completely cold. Whip the cream until just stiff and fold the custard mixture into the cream by the spoonful. Chill until firm. Use the mixture to sandwich the cake layers together and to cover the cake. Place the cake in an airtight container and leave for at least four hours or preferably overnight to allow the flavours to develop.
Makes 1 large cake.