Serves 10-12

Sponges
200 g sugar
100 g butter (room temperature)
2 eggs
300 g flour
250 ml buttermilk
1 tsp. bicarbonate of soda (natron)
1 tbsp. wine vinegar (white)
Pinch of salt

Orange icing
100 g butter
400 g icing sugar
200 g low-fat cream cheese
1-2 tsp. fresh orange juice
Crated zest of 1 orange (1-2 tsp.)
Orange food dye
Crushes dark and orange chocolate

Preheat the oven to 180 C.

We didn’t have two round cake tins, so we baked the sponge on a regular baking sheet.

Mix the butter and sugar together until light and fluffy. Now ad a good pinch of salt and one egg at a time.

In another bowl mix the cocoa powder and flour – and add half of the butter mixture. Mix well and add half of the buttermilk and fold in the rest of the butter mixture. Add the rest of the buttermilk and mix well.

Mix the vinegar and bicarbonate of soda and then stir into the cake batter. When you mix it the bicarbonate of soda will froth up. (It’s like being back in the physics lab.)

Divide the cake batter between the two tins or spread it out on a normal baking sheet, and bake for 25-30 minutes.

Leave the cake in the tins or on the sheet to cool, then slice the cakes in half (horizontally) or squares.

Icing! Now make sure it’s not too soft. Because, then it will be difficult to built a tall layer cake.

Mix the butter and icing sugar until smooth. Gradually beat in the cream-cheese ad then the freshly squeezed orange juice (and food dye).

Now it’s building time. Start with a sponge, then icing, then sponge, icing, and keep on until you run out of sponges or icing. Remember crushed dark and orange chocolate.

Finish with a layer of icing and sprinkle dark and orange chocolate – and candles.

H A P P Y  B I R T H D A Y

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