A celebration of orange with layered sponge and frosting.
- 7 egg yolks
- 300g/10.5oz caster sugar
- 125ml/4fl.oz vegetable oil
- 200ml/7fl.oz orange juice
- 375g/13oz plain flour
- 5g bicarbonate of soda
- 2 oranges - zest only
For the meringue
- 7 egg whites
- 1tsp cream of tartar
- 90g/3oz caster sugar
For the frosting
- 1 Orange
- 500g/17.5oz icing sugar
- 200g/7oz margarine
- Place the egg yolks in a large mixing bowl, add the sugar, oil, orange juice, flour and bicarbonate of soda and whisk until light and fluffy.
- Place the egg whites in the bowl of your mixer, add the cream of tartar and whisk on high. Once the whites are at soft peak stage reduce the speed of the mixer and start to add the sugar a little at a time. Continue to beat the eggs until you have a stiff, glossy meringue.
- Place a third of the meringue mixture into the yolk mix along with the orange zest and gently fold through to slacken off the mix.
- Add a further third of the meringue to the mixture and gently fold through until incorporated, add the final third of meringue and fold through gently until combined.
- Place the mixture in your tin and tap once on the worktop to remove any large bubbles. Place in the oven at 160c and bake for 45–55 minutes until risen and a skewer inserted into the middle comes out clean.
- Remove from the oven and place the tin upside down on a rack or similar and leave until cold. Remove from the tin and cut into four even thickness layers.
For the frosting
- Place the orange into the bowl of your food processor or similar with the ‘S’ blade and blitz until smooth.
- Add the margarine and blitz again until combined, remove from the blender and place in a bowl, add the icing sugar gradually, whisking as you go until you have a smooth creamy frosting.
- Lay the base layer from the cake on a board or plate or the base from the baking tin, spread an even layer of the frosting over the top of the sponge, add a second layer of sponge and another layer of frosting, continue until you have four layers.
- Spread a layer of frosting around the outside and put a plate or another cake tin base on top, turn the cake over and remove the plate or cake tin base from what is now the top of the cake.
- Spread a thin layer of frosting over the top and then pipe 14 rounds of frosting - 1 for each portion, use the bowl of a teaspoon to flatten and swoosh the icing towards the middle
- Add a further ring of icing balls and repeat the flattening and swooshing. Decorate with a few strands of orange zest.