INGREDIENTS
240 g Cake Flour
250 g sugar15 ml baking powder
3 ml salt
125 ml oil
5 eggs, separated
180 ml cold water
10 ml orange juice
5 ml grated orange rind
2 ml cream of tartar
5 ml ground cinnamon
Filling:
100 ml Greek yoghurt
10 ml honey
100 ml raspberries or berries of choice
INSTRUCTION
1) Preheat oven to 180 ˚C.
2) Line the bases of 2 layer cake pans, 220 mm in diameter, or a fluted tube pan, 250 mm in diameter, and 100 mm deep, with un-greased butter paper.
3) Sift the Cake Flour, sugar, baking powder, cinnamon and salt together, and make a well in the centre of the ingredients.
4) Add oil, unbeaten egg yolks, cold water, orange juice and orange rind in this sequence and beat with a spoon or beater until the mixture is smooth.
5) Add the cream of tartar to the egg whites, beaten stiff, but not dry. Fold the first mixture lightly into the stiffly beaten egg whites.
6) Scoop the batter into layer cake pans or a fluted tube pan. Bake the layer cakes for 25 - 30 minutes or the fluted tube cake for 40 - 50 minutes. When the cake bounces back to the touch, it is cooked.
7) Allow to cool slightly, loosen the sides of the cake with a knife and turn out on a cooling rack and allow to cool completely.
8) Mix yoghurt and honey and spread over the cake. Decorate with raspberries.
INGREDIENTS
240 g Cake Flour
250 g sugar15 ml baking powder
3 ml salt
125 ml oil
5 eggs, separated
180 ml cold water
10 ml orange juice
5 ml grated orange rind
2 ml cream of tartar
5 ml ground cinnamon
Filling:
100 ml Greek yoghurt
10 ml honey
100 ml raspberries or berries of choice
INSTRUCTION
1) Preheat oven to 180 ˚C.
2) Line the bases of 2 layer cake pans, 220 mm in diameter, or a fluted tube pan, 250 mm in diameter, and 100 mm deep, with un-greased butter paper.
3) Sift the Cake Flour, sugar, baking powder, cinnamon and salt together, and make a well in the centre of the ingredients.
4) Add oil, unbeaten egg yolks, cold water, orange juice and orange rind in this sequence and beat with a spoon or beater until the mixture is smooth.
5) Add the cream of tartar to the egg whites, beaten stiff, but not dry. Fold the first mixture lightly into the stiffly beaten egg whites.
6) Scoop the batter into layer cake pans or a fluted tube pan. Bake the layer cakes for 25 - 30 minutes or the fluted tube cake for 40 - 50 minutes. When the cake bounces back to the touch, it is cooked.
7) Allow to cool slightly, loosen the sides of the cake with a knife and turn out on a cooling rack and allow to cool completely.
8) Mix yoghurt and honey and spread over the cake. Decorate with raspberries.
