ORANGE SYRUP TEACAKES WITH WHIPPED CREAM

ORANGE SYRUP TEACAKES WITH WHIPPED CREAM

SYRUP

60 ml   castor sugar

125 ml orange juice

15 ml   lemon juice

CAKES

100 g   icing sugar

110 g   butter

            Zest of 1 orange

            Vanilla seeds

3          eggs, separated

60 g     castor sugar

120 g   cake flour

2,5 ml  baking powder

            Pinch of salt

GLAZE

20 ml   lemon juice

60 g     sifted icing sugar

TO SERVE

            Whipped cream and crystalised orange zest strips

METHOD:

• TO MAKE THE SYRUP: Combine the ingredients in saucepan, heat to dissolve sugar and bring to the boil. Cool and keep aside.
• TO MAKE THE CAKES: Heat oven to 180C and grease small bundt tins.
• Sieve together the dry ingredients
• Cream butter and icing sugar, add vanilla and zest and mix in the egg yolks
• In a clean bowl, beat egg whites to medium peaks then add the sugar. Beat to make a glossy meringue
• Fold it into the butter mixture in stages then fold in the sifted dry ingredients to make the batter. Place in a piping bag and pipe the bundt tins ¾ full.  Bake for ±15 minutes.  Unmould the cakes from tins onto a cooling rack
• Spoon about 20 ml of the syrup into the bundt tins and return the cakes to soak up the syrup and to cool

TO MAKE THE GLAZE:  Combine the ingredients to make a smooth glaze.  Drizzle the glaze over the cold cakes, add a dollop of cream and some crystalised orange zest