Crowning Glory by Patricia Bailey
Cakes and Tarts
Why this recipe is special:
When a friend turned 50 I experimented with recipes of my own until I came up with this one. The liquer made it into a special celebration cake which went down well with everyone.
Serves: 10
Ingredients:
4 eggs (room temperature). 1/2 cup orange juice, 4 drops Hansells red food colouring, 8 drops Hansells yellow food colouring, 1tsp Hansells baking powder, 1/4 cup candied peel, 2/3 cup castor sugar, 1 tbsp grated orange rind, 1/4tsp salt, 4 tbsp orange liquer, 2 1/2 cups cream.
Fondant Icing - 2 tbsp orange juice, 1 tbsp liquid glucose, 1 cup seived icing sugar
Lightly grease two 9" round cake tins and line the bases with baking paper.
Method:
Beat eggs until light and fluffy. Beat in 1/4 cup of orange juice, grated rind and Hansells food colourings. Seive flour, baking powder and salt while holding over the egg mixture. Fold into the mixture until blended. Pour evenly into two prepared tins. Bake at 180c for 20 - 25 minutes or until the centre of the sponge springs back. Cool in the tins for 10 minutes then turn out carefully onto a rack to cool completely. Combine the liquer and extra orange juice and drizzle carefully over both cakes.
beat cream with a bit of icing sugar until thick and set aside 1 cup. Mix candied peel into the cream mixture and set aside.
Place one half of the cake onto a serving plate, and spread evenly with the candied cream. Top with the second cake.
Pour fondant icing (mix fondant ingrediants in a bowl. Set over simmering water until the icing gets to a running consistancy) into the centre of the top cake and spread out to the edges. When the icing has set, pipe the remaining cream around the edges of the cake or if liked spread around the sides and add some chopped nuts to the sides.
This cake is nicer if chilled for a short time for the cream to set properly.
