4 eggs
¾ cup sugar
1 cup orange juice
½ cup vegetable oil
Zest of 2 oranges
1 ½ cups flour
1/8 tsp salt
2 tsp baking powder
1 tbsp cornstarch
For filling and frosting:
400ml heavy cream
½ cup sugar
Strawberries
½ cup “Lemon Curd” (click on link or
search in blog files)
Pre-heat oven to 180ºC. Grease and
flour 2 round baking pans. Beat the eggs with sugar, salt and orange zest. Add
the liquids and mix well. Add dry ingredients and mix again. Divide batter
between both pans and place in the oven for 20 minutes or until a toothpick
inserted comes out clean. Leave cakes to cool completely before removing from
pans.
Meanwhile prepare the whipped cream.
Beat heavy cream until it begins to thicken. Add sugar and continue beating
until thick. Place one of the cakes on a serving plate. Cover with a third of the lemon
curd. Place a generous amount of whipped cream over the lemon curd.
Slice a few
strawberries and place on top of the whipped cream. Spread a third of lemon curd
on bottom of the second cake and place over the strawberries. Spread remaining lemon curd on top and cover entire cake
with whipped cream and decorate with strawberries.
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