TO MAKE THE SYRUP
- Combine the ingredients in a saucepan, heat to dissolve sugar and bring to the boil. Cool and keep aside.
TO MAKE THE CAKES
- Heat the 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 crystallised orange zest.
