60 ml   castor sugar

125 ml orange juice

15 ml   lemon juice


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


20 ml   lemon juice

60 g     sifted icing sugar


            Whipped cream and crystalised orange zest strips


  • 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

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