Orange layer cake by a 15-year-old

Press, 3 October 1979, Page 13

Orange layer cake by a 15-year-old

ALISON HOLST KITCHEN DIARY

It doesn't seem long since my daughter, as a one-year-old, would drag a chair to the kitchen bench and climb on it so she could watch everything that was happening. In the 14 years since this time I have tried to be patient and let the children help and learn,

since I hate to hear of children who have learnt no kitchen skills because they are “messy and slow” in their mothers’ view. Now I find that there are things which Kirsten makes better than I do — and 1 am delighted that she is experimenting with her own variations. This is the result of one of her experiments — an orang e-flavoured layer cake, just as good, if not better than my rum and coffee version. Ingredients: 1 unfilled sponge sandwich or a plain ring sponge 1 cup sugar 2 oranges, rind and juice 5 teaspoon citric acid I 1 bottle (300 ml cream J cup icing sugar 2-3 tablespoons orange liquor, brandy or rum. Split sponge sandwich into four layers, or split the ring sponge into three layers. Grate all the rind from the oranges, taking care not to include any white pith. Squeeze the juice from the oranges and

make it up to J cup with water or wine," if necessary. Boil the rind, juice and' sugar together until the syrup thickens. Take a drop of syrup between your thumb and forefinger. Move your finger quickly back about Icm. As soon as the syrup forms a thread when you do this, it has boiled enough. (At this stage it will not yet form a soft ball). Remove from heat immediately and add a scant i teaspoon of citric acid dissolved in a teaspoon of water. Dribble this syrup, while hot, over the four (or three) upper surfaces of sponge. Beat the cream until “floppy,” then add the icing sugar and liquid, and beat until stiff. Divide cream in five (four) equal parts, and spread it over each syruped surface and around the sides, once the syrup has cooled. Sprinkle top and sides with chopped nuts or coconut, if desired, and refrigerate for at least 12, but preferably 24 to 36 hours before serving. Drained canned manda-

rins make a good decoration for this cake. Add them just before serving. NOTE: Both nuts and coconut affect the flavour and texture of this cake,

You may prefer to use more cream on the sides and top, so the untidy sides are properly hidden, and to leave the nuts or coconut off completely.