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Layered Orange Sponge

A light orange sponge baked flat in a Swiss roll tin, then cut into three and layered with Grand Marnier cream. The eggs, orange rind and caster sugar are beaten until pale and thick before the sifted flour and a little melted butter are folded through, so the crumb stays airy. Spread the batter evenly across the tin and all three layers will end up the same thickness. The cream is simply thickened cream whipped with Grand Marnier and icing sugar, used between the layers and over the top and sides. Finish with strips of orange rind and segments.
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Course: Dessert
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 4 eggs
  • 2 tsp grated orange rind
  • 2/3 c castor sugar
  • 1 c self raising flour sifted
  • 15 g butter
  • 2 tbsp boiling water
  • 2 300ml cartons thickened cream
  • 2 tbsp Grand Marnier
  • 2 tbsp icing sugar

Method
 

  1. Beat eggs, orange rind and sugar in small bowl with electric mixer until pale and thick.
  2. Transfer mixture to large bowl. Gently fold in sifted flour, then combined butter and water.
  3. Pour mixture into Greased and lined Swiss roll tin (base measures 25cm x 30cm), bake in moderate oven 25 mins, turn onto wire rack to cool.
  4. Cut cake into 3 pieces.
  5. Whip combined cream, Grand Marnier and sifted icing sugar until soft peaks form.
  6. Place 1 layer of cake onto a serving plate, spread with some of the cream, continue layering with cake and cream.
  7. Cover top and sides of cake with remaining cream. Decorate with thin strips of orange rind and orange segments if desired.

Notes

Source: Women's Weekly - Light & Luscious