A ‘tipsy’ cake seems quite appropriate for a New Year’s celebration. I’ve filled and topped the cake with orange segments, but you can make this cake with various fruits. It’s also very nice with red summer berries, if made in warmer months. Potato flour is available from health-food shops and good delicatessens. This recipes serves 8–10 people.
5 large eggs, 2 of them separated
275 g (10 oz) caster sugar
65 g (2½ oz) sifted self-raising flour
65 g (2½ oz) sifted potato flour (fecule) or cornflour
grated rind of 1 lemon
FOR SOAKING THE CAKE
50 g (2 oz) granulated sugar
3 tablespoons water
150 ml (¼ pint) sweet white wine
1 tablespoon brandy
FOR THE FILLING AND DECORATION
225 g (8 oz) orange segments
450 ml (¾ pint) whipping or double cream, whipped
1 oranges, thinly sliced, to decorate
1 Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease a 23 cm (9 in) deep round cake tin then line the base with baking parchment.
2 Put the 3 whole eggs, the 2 egg yolks and the sugar into a large bowl and beat over hot water until thick and mousse-like, and the mixture leaves a trail when the whisk is lifted.
3 In a separate bowl, whisk the egg whites until stiff but not dry and fold into the mixture, along with the flours and the grated lemon rind. Turn into the prepared tin.
4 Bake in the pre-heated oven for about 45–50 minutes or until the cake is well risen, golden and the surface springs back when lightly pressed with the fingertip. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
5 In a small pan, gently dissolve the granulated sugar in the water over a low heat. When the sugar has completely dissolved, bring the syrup to the boil and allow to boil for 2 minutes. Allow to cool, then add the wine and the brandy.
6 When the cake is cold, use a serrated knife to make a cut in the top around the cake about 2.5 cm (1 in) in from the edge and about 4 cm (1½ in) deep. Holding the knife almost horizontally, cut towards the centre of the cake to remove a ‘lid’ of sponge, leaving a sponge flan case shape. Put the lid to one side.
7 Soak the cake with two-thirds of the sugar syrup and fill with the orange segments and half the whipped cream. Replace the ‘lid’ and moisten with the remaining syrup. Smooth the remaining cream over the top and sides of the cake and decorate with thin slices of orange.
Read More: How to Make a Cupcakes At Home