Moist Orange Sponge Cake

This is for tall orange sponge towers, but you can also make a larger sponge cake with exactly the same recipe (just double cooking time)

Don't panic. This wacky mix transforms itself into the lightest. loveliest citrusy cake.
Make it for afternoon tea or an awesome pudding.
Gluten allergy? GET IN THERE!
Other variations can be blood oranges, grapefruits.


Serves 4 - 6
3 large unwaxed oranges (whole)
6 medium eggs
225g caster sugar
1 tsp baking powder
225g ground almonds

For the filling
250g mascarpone
1 large tbs of orange curd

fresh rasperries for garnish
icing sugar for dusting
mint leaves for garnish


Tools
4 baking 3 inch rings
grease proof paper or silicone paper


Method
1. Prick oranges a few times with a cocktail stick,and place them in a pan and cover with water.
2. Bring to boil. Place lid on top and simmer gently for 3 hours. Do not boil dry.
3. Remove from water & leave to cool
4. Slice in half and remove pips.
5. Place in a blend and blitz until smooth
6. Whisk eggs & sugar to a thick foamy mousse.
7. Tip the orange blitz, baking powder & almonds into the foam and fold in gently until fully incorporated
8. Place the buttered baking rings onto a tray lined with grease proof.
9. Pour mixture into rings to 1/8th inch from the top
10 Bake for around 30 mins at 180c but DO NOT open the door until the tops are golden brown. (Even if it falls over edges)
11 Check with cocktail stick to see if the sponges are cooked inside
12 When cooked, allow ro cool a little then release from rings
13 Stand on a wire tray to completely cool
14 Slice in half ready for the filling.
15 Beat together the mascarpone and orange curd gently to creat a marbled effect and fill like victoria sponges
16 Place a tower in the centre of a large plate UPSIDE DOWN, add 5 raspberries to the side and dust with icing sugar
17 Garnish with orange zest and mint leaves & serve