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Ring Cake with Citrus Glaze

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Ring Cake with Citrus Glaze
Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
293
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie293 kcal(14 %)
Protein4.7 g(5 %)
Fat0.12 g(0 %)
Carbohydrates68.71 g(46 %)
Sugar added58.22 g(233 %)
Roughage0.28 g(1 %)
Vitamin A2.6 mg(325 %)
Vitamin D0 μg(0 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.64 mg(14 %)
Vitamin B₆0.01 mg(1 %)
Folate23.39 μg(8 %)
Pantothenic acid0.12 mg(2 %)
Biotin2.57 μg(6 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C6.47 mg(7 %)
Potassium145.43 mg(4 %)
Calcium9.62 mg(1 %)
Magnesium7.5 mg(3 %)
Iron0.55 mg(4 %)
Iodine18.4 μg(9 %)
Zinc0.1 mg(1 %)
Saturated fatty acids0.02 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
1
For the cake
1 cup
1 ¾ cups
superfine caster sugar
12
1 ½ teaspoons
½ teaspoon
2 teaspoons
1 teaspoon
1 teaspoon
For the icing
1 ⅔ cups
1 tablespoon
To decorate
cup
¾ cup
1
unwaxed Orange (very thinly sliced)

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Have ready an un-greased 25cm|10" non-stick tube tin.
2.
Sift the flour and 170 g sugar together twice and set aside.
3.
Whisk together the egg whites, cream of tartar, salt and vanilla until soft peaks form.
4.
Gradually whisk in the remaining sugar, about 2 tablespoons at a time, until stiff glossy peaks form and the sugar has dissolved. Gradually fold in the flour mixture until blended.
5.
Spoon half the mixture into another bowl and add the orange zest, orange extract and food colouring.
6.
Gently spoon the white mixture into the tin. Spoon the orange mixture on top making sure there are no air pockets.
7.
Bake for 30-35 minutes, until well risen and golden brown on top.
8.
Invert the cake, still in the tin, onto a wire rack and leave to cool completely, upside down. When it is cold, invert the cake onto a plate.
9.
For the icing: sift the icing sugar into a bowl and beat in just enough orange juice to make a smooth, thick icing. Spoon over the top of the cake, allowing it to run down the sides and leave to set.
10.
Heat the water and sugar in a pan over a low heat until the sugar has dissolved completely. Add the orange slices and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes, until the oranges are tender. Cool in the syrup.
11.
Arrange the orange slices around the centre of the cake.