As another reviewer said “make sure to whip the egg-yolk and sugar until the mixture is very light and rises” to have good results and not be rubbery.
The cake was pretty simple to make, two stars for that. However, the taste is another story, it was horrible. The texture of the cake was rubbery like a previous reviewer said. The cake was hard and very dry. I tried to add some liquid down into the cake, and it didnt help much. A big disappointment and waste of supplies. Wouldnt make this cake again.
Excellent! Was not as orangy as I anticipated but of course adjustments can be made for that! However, with the orange glaze (which my friend garnished with orange slices and orange zest) added a bit more orange taste to the whole ensemble and the cake was wonderful. susan and talia!
I had a lot of egg yolks leftover after making a white cake and Swiss meringue buttercream. I made cupcakes and frosted them with the extra buttercream. Huge Hit! The citrus flavor was prefect and I shared the recipe with at least 3 mothers who attended the party.
ingredients:
350g – 12 oz – self raising flour
260g – 10 oz – caster sugar
260g – 10 oz – butter – marg
6 eggs
4 tablespoons milk
method:
pre heat the oven to 400 degrees F – 148 degrees C – gas 3 cool or slow
grease and line – or grease and flour – a 30cm – 7 in square or round tin and set aside
sieve flour into large mixing bowl add all other ingredients and mix with electric mixer on slow speed until all ingredients are blended then increase to fast speed and mix for another 3 or so minutes when you have a smooth batter – it will be quite thick-stiff-
pour into already prepared tin place in centre of oven and cook for about 1 hour 20 mins to 1 hour 35 mins test with skewer if it comes out clean cake is done
decorate with jam/cream or whatever you wish
source:cooking-all.com
