Monday, August 2, 2010

Orange Cake with Marmalade Cream


Cake Mixture:
  • 1 cup (150g) self raising flour
  • 1/4 cup (35g) cornflour
  • 3/4 cup (165g) caster sugar
  • 2 eggs
  • 125g butter, soften
  • 1 tsp vanilla essence
  • 1/4 cup orange juice
  • 1-2 tsp orange rind (grated)
Breakfast Marmalade Cream
  • 150ml thickened cream
  • 1/2 - 1 tbsp caster sugar
  • 2/3 cup Breakfast Marmalade Jam

  1. Preheat oven to 180 degree celcius (160 degree celcius fan forced). Grease a deep, 20 cm cake pan; line base with baking paper.
  2. Place flour, cornflour, sugar, eggs, butter, vanilla essence and orange juice into a large mixing bowl. Use electric mixer to beat on slow speed untill all ingredients combine , then beat on medium speed for 4 minutes.
  3. Spread the mixture into the prepared pan and bake for 40 minutes or until the tester comes out clean when insert into centre of the cake. 
  4. Turn onto a wire rack, topside-up, to cool.
  5. For the cream: beat thickened cream with electirc mixer until soft peak form. Mix in breakfast marmalade jam evenly. Split cake in half and join them with breakfast marmalade cream. 
  • Allow it to set before cut it to serve. If not it will get messy just like the picture above
  • Dust top with sifted icing sugar or beat more crean with icing sugar and put them on top the cake
  • You can prepare the cake one day ahead: remember to cool completely, chilled and wrapped well in plastic wrap

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