A fresh and lively flavour of oranges all the way — Th the cake, in the filling and in the thick honey sauce.
ORANGE CHIFFON CAKE
1 3/4 cups plain flour (maida), 1½ tsp baking powder,
3/4 tsp soda-bi- carb
3/4 cup butter – softened, 3% cup powdered sugar
3% cup milk
6 tbsp orange squash – undiluted
1/4 cup yellow butter, 1/2 cup icing sugar – sifted
1 tbsp orange rind, 1 tbsp orange squash
1 cup orange juice, 4 tbsp honey, 2 tbsp cornflour
1/2 cup orange juice – to soak
Some toasted almonds – cut into thin long pieces
1. For the cake, sieve the flour, baking powder and the soda-bi-carb.
Beat butter and sugar till light and fluffy. Add the milk and orange squash. Mix.
Add flour and beat well till fluffy. Pour into a ring-shaped cake tin of 8-9 diameters.
Bake at 180°C/350°F for
25 minutes till golden & the cake shrinks from the sides of the tin.Let it cool before removing from the
For the orange filling, take out orange rind by scraping the white pith beneath a 1” piece of orange peel by keeping it flat on a surface. Cut it very finely into thin strips.
Beat butter and sugar till light and fluffy. Beat in the orange squash and rind.
Cut the cake into 2 round pieces. Place one piece on a big serving platter.
Soak it with 1/4 cup of orange juice. Spread the filling on it. Soak the other piece of cake and invert on the first piece of cake. Keep aside.
Toast 7-8 almonds in an oven for 10 minutes at 180°C or roast them in a kadhai. Cut them into thin long pieces.
Mix all ingredients of the sauce and cook till it attains a coating consistency.
Prick cake lightly. Pour the hot sauce over the cake. Let it drizzle on the sides. Sprinkle toasted almonds. Serve.
Note: If you wish, you may make extra sauce and serve in a sauce boat or a bowl along with the cake.