Orange and lime cream cake is deliciously light and zesty. The lighter-than-air sponge and thick cream are an ideal pair, and both are full of sweet flavours. Serve this lovely layered cake for a teatime treat.
Orange and lime cream cake
- 6 extra-large eggs, separated
- 45ml (3 tbsp) water
- 10ml (2 tsp) vanilla extract
- 420g (2 cups) castor sugar
- 250ml (1 cup) freshly squeezed orange juice
- 250ml (1 cup) vegetable oil
- 360g (3 cups) Golden Cloud Cake Wheat Flour, sifted
- 15ml (1 tbsp) baking powder
- 5ml (1 tsp) salt
- grated rind of 2 oranges
- grated rind of 2 limes
Filling and topping
- 250g unsalted butter, softened
- 1 tin condensed milk
- 45ml (3 tbsp) freshly squeezed lime juice
- 250ml (1 cup) whipped cream
- candied lime and orange peel, to garnish
Preheat the oven to 180°C. Combine the egg yolks, water and vanilla extract in a large bowl.
Add the castor sugar by the spoonful. When all the sugar has been added, beat for 3 minutes.
Combine the orange juice and oil and add to the sugar mixture. Add the sifted flour, baking powder and salt and mix well.
Beat the egg whites until stiff and add one third of the egg white together with the grated zest and fold into the egg yolk mixture. Add the remaining egg white and gently fold through.
Pour the batter into two 23cm greased springform tins that have been lined with baking paper. Bake in preheated oven for 35 – 40 minutes. The cake is ready when a skewer inserted into the batter comes out clean. Remove from the oven and cool in the tins for 5 – 10 minutes. Remove from the tins to cool completely.
For the filling and topping, beat the butter until pale and creamy. Add the condensed milk and lime juice and beat until well combined. Fold in the whipped cream.
To assemble the cake, cut each sponge in half horizontally and divide the filling into four portions. Cover each layer and cover the top of the cake with the remaining filling. Garnish with candied lime and orange peel.