Ambrosia Cake with Orange Butter Icing for Afternoon Tea

A large cake for afternoon tea that is a little different from the everyday. There is the delicious taste of coconut and orange. With minimal butter and sugar for a cake this size, you know the calories are a lot less than most cakes you buy. If you are feeling lazy or want to reduce the calories even more, omit the orange butter icing and just sprinkle with a little sieved icing sugar. Your friends and family will ask for more when you bring this out. There are 12 generous slices.

  • 2½ cups flour
  • 3½t baking powder
  • 175g butter
  • 1 cup castor sugar
  • 2 large eggs separated, plus additional 2 egg whites
  • 2T(30ml) lemon juice
  • ¾ cup water
  • ½ cup orange juice
  • 2t(10ml) orange rind
  • ½ cup coconut
  • Orange Butter Icing:Cream 125g butter and 2 cups icing sugar. Add 3-6 tablespoons orange juice, beating till smooth. Alternatively you can whiz all the ingredients in the Food Processor.
  1. Heat oven to 190°C
  2. Cream butter, sugar and orange rind in the Kenwood Electric Mixer until almost white
  3. Add 2 egg yolks, one at a time beating between each addition
  4. Combine orange juice, water and lemon juice in a small jug
  5. Add sifted dry ingredients to butter/sugar mixture alternately with liquid, beating only until just mixed
  6. Mix in coconut
  7. Carefully fold in 4 stiffly beaten egg whites
  8. Pour into 2xgreased and floured 22cm layer cake pans or into 1 deep tin
  9. Bake for 30minutes (layer tins) or 45 minutes(1xtin) or until tester comes out dry
  10. Decorate with orange butter icing or a little sieved icing sugar

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