Name: Two-in-one cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 3.00 eggs extra-large; 160.00 g white sugar; 180.00 g flour cake; 10.00 ml Baking powder; 1.00 ml salt; 125.00 ml milk; 50.00 ml margarine; 5.00 ml orange zest only; 250.00 ml water boiled; 200.00 g sugar; 250.00 ml orange juice; 25.00 ml margarine; 1.00 orange zest only; 200.00 g sugar; 50.00 ml butter; 300.00 ml water boiled; 20.00 ml cinnamon ground; 1.00 cinnamon stick

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Ingredients (18)

3.00	eggs — extra-large
160.00 g	white sugar
180.00 g	flour — cake
10.00 ml	Baking powder
1.00 ml	salt
125.00 ml	milk
50.00 ml	margarine
5.00 ml	orange — zest only

ORANGE SYRUP

250.00 ml	water — boiled
200.00 g	sugar
250.00 ml	orange juice
25.00 ml	margarine
1.00	orange — zest only

CINNAMON SYRUP

200.00 g	sugar
50.00 ml	butter
300.00 ml	water — boiled
20.00 ml	cinnamon — ground
1.00	cinnamon — stick

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Method:

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.