Orange Meringue Gateau Recipe
Ingredients
| Margarine | 350 Gram | |
| Granulated Sugar | 650 Gram | |
| Eggs | 10 Large | |
| Raisin | 350 Gram | |
| Plain flour | 75 Gram | |
| Grated rind 2 oranges | ||
| Milk | 550 Milliliter | |
| Juice 1 orange | ||
| Orange liqueur | 45 Milliliter | |
| Pineapple | 450 Gram | |
| Orange slice | 4 | |
Directions
1 Preheat the oven to 190°C, 375°F, gas 5.
Place the margarine, 350 g (3/4 lb) (1 1/2 cups) of the sugar, 6 eggs and the self-raising flour in a mixing bowl.
Beat well until smooth and spoon the mixture into a greased and lined 27.5 cm (11 in) cake tin (pan).
Bake in the centre of the oven for 1 hour, or until well-risen and firm to the touch.
Cool on a rack.
2 Put 75 g (3oz) (3/8 cup) castor (fine granulated) sugar,,the plain flour, 4 egg yolks and the finely grated orange rind in a mixing bowl.
Whisk well, together with a little of the milk.
3 Bring the rest of the milk to the boil and, whisking continuously, gradually pour it on to the orange mixture.
Return to the saucepan and bring the sauce to the boil, still whisking.
Cool slightly, whisk in the orange juice, cover and chill.
4 Cut the cake into 3 layers and pour the liqueur over each one.
Place the bottom layer on a large baking (cookie) sheet.
Spread with half of the jam and half of the orange cream.
Put the centre layer on top and spread it with the remaining jam and cream.
Top with the remaining layer.
5 Preheat the oven to 220°C, 425°F, gas 7.
Whisk 4 egg whites until very stiff and mix in the remaining castor (fine granu- lated) sugar, one tablespoon at a time and whisking well between each addition.
6 Spread a smooth layer of the meringue over the top of the •cake.
Place the rest in a piping (decorator's) bag fitted with a large star nozzle and pipe lines of meringue around the side.
Bake in the oven for 2-3 minutes until the meringue is lightly brown.
Cool, decorate with the orange slices and serve.
Place the margarine, 350 g (3/4 lb) (1 1/2 cups) of the sugar, 6 eggs and the self-raising flour in a mixing bowl.
Beat well until smooth and spoon the mixture into a greased and lined 27.5 cm (11 in) cake tin (pan).
Bake in the centre of the oven for 1 hour, or until well-risen and firm to the touch.
Cool on a rack.
2 Put 75 g (3oz) (3/8 cup) castor (fine granulated) sugar,,the plain flour, 4 egg yolks and the finely grated orange rind in a mixing bowl.
Whisk well, together with a little of the milk.
3 Bring the rest of the milk to the boil and, whisking continuously, gradually pour it on to the orange mixture.
Return to the saucepan and bring the sauce to the boil, still whisking.
Cool slightly, whisk in the orange juice, cover and chill.
4 Cut the cake into 3 layers and pour the liqueur over each one.
Place the bottom layer on a large baking (cookie) sheet.
Spread with half of the jam and half of the orange cream.
Put the centre layer on top and spread it with the remaining jam and cream.
Top with the remaining layer.
5 Preheat the oven to 220°C, 425°F, gas 7.
Whisk 4 egg whites until very stiff and mix in the remaining castor (fine granu- lated) sugar, one tablespoon at a time and whisking well between each addition.
6 Spread a smooth layer of the meringue over the top of the •cake.
Place the rest in a piping (decorator's) bag fitted with a large star nozzle and pipe lines of meringue around the side.
Bake in the oven for 2-3 minutes until the meringue is lightly brown.
Cool, decorate with the orange slices and serve.
Chef
