1box200g frosty cream powder, whipped according to package direction (makes 2¼ cups)
1cupMandarin Orange Segments in light syrupwell drained
2slicesof orangecut thinly and quartered, to decorate
Mint Leavesto decorate
You also Need:
18-inch cake board
Preheat oven to 350F and place oven rack in the middle position. Grease (2) 7-inch round pan, bottom and sides and line the bottom with 7-inch round parchment paper and set aside. Measure all ingredients needed for the cake.
In a large mixing bowl, combine glucose, eggs and caster sugar and whisk with electric hand mixer until you rich the ribbon stage. Sift half of your cake flour into the egg mixture and at this point you can use a wire whisk and mix lightly just until the cake flour is blended. Add the remaining cake flour with a pinch of salt and sift into the mixture and lightly mix again until blended. Bang the bowl twice on a flat surface to remove air bubbles.
Add orange zest into the batter. Combine fresh orange juice and oil together and stir, add into the batter. This time you need to use a spatula to fold the batter until evenly incorporated and the oil is no longer visible. Divide the batter evenly in both pans and gently bang each pan against the table for the last time to remove air bubbles.
Place the pan immediately in the oven or else it will not rise properly. Bake in a preheated oven for about 15-18 minutes, or until cakes are golden brown and springy when pressed lightly.
Fire off, let it cool completely on a wire rack before frosting.
For the Frosting :
In a large mixing bowl, combine 1 box (200g) of frosty whip cream powder and ¾ cup of cold water and whip with electric mixer until fully aerated and double in volume. Add in well-drained orange segments and whip just until blended. And now that you have your cake base and whipped cream, let’s assemble the cake.
First, we need a cake board at least 1 inch larger than your cake. Using a metal spatula, spread a small amount of frosting into the center of your cake board and place your first layer in the center. Top with orange whipped cream and spread evenly. Cover with another cake and top with whipped cream and spread evenly until you frost the whole cake. Use extra whipped cream for piping swirls on top of your cake.
This frosting is sufficient to frost the whole 3-Layer-Cake. Decorate top with whipped cream swirls, orange slices and mint leaves. Refrigerate your beautiful orange sponge cake at least 30 minutes before serving.