Ingredients

Method

• For the vanilla sponge:
• 500 g unsalted butter, softened
• 2 t vanilla extract
• 440 g caster sugar
• 6 Free-range eggs
• 600 g flour, sifted
• 1½ T baking powder
• ½ cup milk
• For the orange syrup:
• 200 g sugar
• 2 t orange zest
• ½ cup orange juice
• 1 T glucose
• ½ t vanilla extract
• 2 T Cointreau liqueur
• For the icing:
• 150 g sugar
• ¼ t cream of tartar
• 1 t vanilla extract
• 3 free-range egg whites
• ¼ cup boiling water

Method

Ingredients

To make the vanilla sponge:
Preheat the oven to 160°C. Place the butter, vanilla extract and caster sugar in a bowl, and beat with an electric mixer, until pale and creamy.
Gradually add the eggs, beating well after each addition. Add the fl our and baking powder, and mix well. Add the milk and combine until incorporated.
Spoon the mixture onto a large greased baking tray and bake for 1 hour, or until cooked through.
Allow to cool. Using a round cookie-cutter, cut out individual rounds of sponge cake.
Stack the rounds in twos and prick the surface of each stack using a fork or skewer.
To make the orange syrup: Add all the ingredients to a saucepan, place over a medium heat and bring to a boil. When boiling, reduce the heat and simmer, stirring often, for 5 minutes, or until the sugar has dissolved.
Drizzle over the stacked sponges and leave to soak.
To make the icing: To a mixing bowl, add the sugar, cream of tartar, vanilla extract, egg whites and boiling water. Beat until stiff and glossy. Using a palette knife, spread the icing over the surface of the sponge.
Cook’s tip: Decorate the cakes with handmade iced butterflies, available from your nearest cake shop, coated in sugar.
Per serving: 6722.8 kJ, 19.5 g protein, 75.8 g fat,
220.7 g carbs