[Mother’s Day Dessert] NZ Orange Sponge Cake & Lemon Passionfruit Sauce
with Zesty Whipped Cream
- Milk
- Eggs
- Sulphites
- Gluten
- Wheat
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
- Pecan
- Cashew
- Peanuts
- Walnut
- Pistachio
- Macadamia
- Pine nut
- Brazil nut
- Hazelnut
- Almond
- Wheat
- Gluten
Ingredients
1
Orange
1 packet
Cream
(Contains: Milk; )
1 packet
Passionfruit Lemon Sauce
(Contains: Milk, Eggs, Sulphites; May be present: Fish, Eggs, Soy, Milk, Sesame)
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Soy, Milk, Sesame, Pecan, Cashew, Peanuts, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Almond)
1 packet
Caster Sugar
(May be present: Soy, Milk, Sesame, Pecan, Cashew, Peanuts, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Almond, Wheat, Gluten)
Nutrition Values
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line a cake tin. • Zest the orange to get a pinch then slice into wedges.
• In a large bowl, place 200g of caster sugar and the butter (softened). Mix with electric beaters until pale and fluffy, 3-5 minutes. • Add the eggs and beat until smooth, 1-2 minutes. Add basic sponge mix, the milk and a good squeeze of orange juice and fold with a spoon until just combined. • Pour cake batter into lined cake tin. Bake for 45 minutes - 1 hour. Set aside to cool completely in tin.
TIP: To avoid clumps of butter in your mixture, allow your butter to soften to room temperature first! TIP: To check if the cake is done, stick a knife or skewer in the centre and it should come out clean.
• While cake is cooking, using electric beaters, whisk longlife cream and a squeeze of orange juice in a large bowl or jug until soft peaks form and almost doubled in size, 3-4 minutes. • Fold in orange zest until combined.
TIP: If you don’t have electric beaters, use a hand whisk! TIP: For maximum volume, chill both your bowl and cream before whipping.
• When sponge cake has cooled, remove cake from tin and transfer to a serving board. • Top cake with zesty whipped cream and passionfruit lemon sauce. Using a fork, swirl the sauce through the cream. • Cut cake and divide between plates. Enjoy!
