Mandarin Gateau Recipe |
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You will need..... 6 oz. butter or margarine 4 oz. castor sugar 3 eggs, lightly beaten 6 oz. self-raising flour, sieved Preparation Time pinch salt 30 minutes 2 dessertspoons hot water For the topping and decoration:
Cooking Time 1/4 pint single cream
50 minutes
1/4 pint double cream
1 dessertspoon castor sugar
Oven setting
1 1/2 oz. finely grated plain block chocolate
375ºF; Gas Mark 5 1 11
oz. can mandarin oranges Grease and
line an 8 inch sandwich tin. Cream the fat and sugar together until
light and fluffy. Add eggs one at a time, beating well. Sieve flour and
salt together and fold in. Mix to a soft dropping consistency with a
little warm water. Put into the tin evenly and bake in a moderately hot
oven for 45-50 minutes. Turn out and cool on a wire tray. Whip the
creams together until thick enough to stand in peaks, and sweeten to
taste. Coat the side of the cake with a little of the cream and roll in
the grated chocolate (see Quick Tip below). Place on a doily. Drain the
mandarin oranges reserving the juice. Prick the top of the cake with a
skewer and sprinkle with the juice. Spread some of the cream, using a
large star tube, round the border and centre.
Quick Tip
Coating cake sides: to coat the sides of a cake, place the
decoration-chopped nuts, chocolate vermicelli, or grated chocolate-on a
sheet of greaseproof paper. Holding the cake by the top and bottom,
roll in the decoration until the sides are evenly coated.
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