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Orange Cream Gateau




Source of Recipe


Sainbury's


List of Ingredients




250g butter, softened
300g light brown soft sugar
5 medium eggs, beaten
250g self-raising flour, sifted
2 x 15ml spoons hot water
25g cornflour
grated rind and juice of 1 orange
15ml spoon Cointreau
284ml carton whipping cream, whipped
4 x 15ml spoons digestive biscuit crumbs
1 orange, peeled and sliced thinly

Recipe



Grease and line three 18cm sandwich tins. Beat together the butter and 250g of the sugar until light and fluffy. Add 4 of the eggs, a little at a time, beating well after each addition. Fold in the flour and water.

Divide the sponge mixture between the tins.

Bake in a preheated oven, 190°C, 375°F, Gas Mark 5, for 25-30 minutes, until the tops are golden brown and spring back when touched. Cool on a wire rack.

Whisk the remaining egg, remaining sugar and cornflour together until fluffy. Add the orange rind and juice and whisk over a pan of simmering water until thickened. Leave to cool, whisking occasionally.

Fold the Cointreau and cream into the orange mixture. Use one quarter to sandwich the cakes together, then spread the remainder over the top and side.

Sprinkle the top and side with the biscuit crumbs, then mark diagonal lines on the side of the cake with the back of a knife.

To freeze: Open freeze until firm, then place in a rigid container or wrap in foil. Cover or seal, label and return to the freezer.

To thaw: Leave overnight in the refrigerator, then unwrap and leave at room temperature for 1-2 hours.

To serve: Arrange the orange slices around the top.