Saturday, October 1, 2011

Tiger Cake

This is a reasonably light cake so great to serve up to the girls for morning tea, or to share with Nana over a hot cuppa. 

My icing skills are shocking.  Might need to start baking more cakes so I can brush up on my skills.

175g butter
3/4 cup castor sugar
3 eggs
1 egg yolk
Grated rind of 1 orange
2 tablespoons of orange juice
1 1/4 cups flour
2 teaspoons baking powder
1/4 cup cocoa
2 tablespoons orange juice

3 cups icing sugar
75g butter
Grated rind of 1 orange
1 egg white
Orange juice

Preheat the oven to 180 degrees.  Grease and line two 23cm round cake tins.

Cream together the butter and sugar until fluffy.  Beat in the eggs one at a time.  Add the yolk and beat again.

Grate the rind from both the oranges and squeeze the juice from both of them.  Stir into the creamed butter mixture half the grated rind and 2 tablespoons of orange juice alternatively with the sifted flour and baking powder.

Put half of the mixture aside in a seperate bowl.

Mix into the remaining mixture the cocoa and the second measure of orange juice.

Spoon the mixtures alternatively between the two tins to get a marbled effect.

Bake for 18 - 22 minutes for until cooked.  Leave to cool on baking trays for 15 minutes before removing from the tins and cooling completely.

To make the icing beat the egg white until stiff.  In a seperate bowl lightly cream the butter.  Add to the butter the sifted icing sugar, rest of the orange rind, the egg white and enough juice to mix.

Sandwich the two cakes together with icing, then cover the cake with remaining icing.

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