- 185 gram unsalted butter, softened
- 1 teaspoon vanilla extract
- 3/4 cup (165g) caster (superfine) sugar
- 3 eggs
- 1/4 cup (60ml) milk
- 1 1/2 cup (225g) self-raising flour
- 1 cup (320g) orange marmalade, warmed
- 1 1/4 cup (310ml) thickened (heavy) cream
- 2 tablespoon icing (confectioners’) sugar
- 1/2 cup (40g) flaked almonds, roasted
- 1Preheat oven to 180°C/350°F. Grease deep 20cm ring pan well with butter.
- 2Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in milk and sifted flour, in two batches. Spread mixture into pan.
- 3Bake cake about 30 minutes. Turn sponge immediately onto baking-paper-covered wire rack, turn top-side up to cool.
- 4Meanwhile, strain marmalade through fine sieve; reserve syrup and rind separately.
- 5Beat cream and half the icing sugar in small bowl with electric mixer until soft peaks form.
- 6Split sponge into three layers. Place one layer onto serving plate, cut-side up; spread with half of the marmalade syrup. Top with another layer of sponge and remaining syrup; top with remaining layer of sponge. Cut sponge into twelve pieces, keeping cake in ring shape.
- 7Spread two-thirds of the cream around side of sponge; press almonds onto cream. Spoon remaining cream into piping bag fitted with 1cm fluted tube. Pipe rosettes on top of cake; top with some of the reserved rind. Serve sponge dusted with remaining icing sugar.
It is fine to use just one 300ml carton of cream for this recipe.
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