Orange and Lemon Gateau


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A blend of citrus juices enlivens this gateau.

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Preparation Time: 
Cooking Time: 
Serves 6 to 8.
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For the cake
Large Fatless Sponge Mixture
4 tbsp orange juice

For the filling
3/4 cup orange juice
6 tsp levelled, cornflour
1 tbsp lemon juice
3 tbsp sugar
1/2 tsp orange rind
a few drops of orange essence
a few drops orange colour

Other ingredients
200 gms (7 oz.) fresh cream
3 tbsp powdered sugar
a little grated chocolate or Praline Powder for decoration

For the cake

  1. Pour the cake mixture into a well-greased and dusted 175 mm. (7") diameter tin and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch.
  2. Cool the cake and divide into 2 parts horizontally.
  3. Sprinkle the juice over both the cake parts.

For the filling

  1. Mix the orange juice, cornflour, lemon juice, sugar and 1/2 teacup of water. Put to boil and go on stirring and cooking until the mixture becomes thick. Cool.
  2. Add the orange rind, essence and colouring.
  3. Chill.

How to proceed

  1. Beat the cream with the sugar.
  2. Add 2 tablespoons of the sweetened cream to the filling.
  3. Spread the filling over one cake part and place the other part on top.
  4. Cover the entire cake with the balance sweetened cream.
  5. Decorate with grated chocolate or praline powder.
  6. Cut into slices and serve cold.
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