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and 4 tsp baking powder, then pour Roll up the end of a white sponge to
35g melted butter down the side ofmake a cylinder about 8cm wide, with
the bowl. Use a large metal spoon
to fold gently until just combined.
being careful not to knock the air out. the unrolled sponge away and reserve
Pour into the lined tin, then gently tilt (C). Wrap an orange sponge around
to fill the corners. Bake for 10-12 mins white sponge column, again with the
or until springy
4 Place a sheet of nonstick baking
paper on a clean surface and sprinkle Trim away any excess orange sponge
with 1 tbsp caster sugar. Carefully turn so it doesn't overlap, and reserve (E)
out the hot sponge onto the paper 8 Continue tightly wrapping with
then peel away the lining paper (see alternate colours of sponge. trimming
picture A, opposite). Brush over the gin so each layer doesn't overlap itself (F)
and juniper mixture, then immediately Use any reserved trimmings that are
roll up the sponge from a short sidelong enough to wrap around. Once
with the sugared paper inside (B).
Transfer the rolled sponge to a wire plate and, using a palette knife, spread
rack to cool completely
5 Repeat steps 3 and 4 to make a
second sponge, adding 3 tsp food colour of the cake and scatter with thyme
and the orange zest when beating the sprigs. Drizzle over the Campari syrup
eggs. Once baked and turned out, brush and let it drip down the sides. Store in
with the Campari then roll as above. a cool, dry place and eat within 2 days.
6 While the second sponge
the buttercream. Beat the butter, icing
sugar, orange zest and juice for 5 mi 223g 13g 67g 0
or until light and fluffy.
7 Carefully unroll the sponges and cut of the reference intake. See page 8.
each in half lengthways. Spread each
half with a thin layer of buttercream.
the buttercream on the inside - this will
be the central column of the cake. Cut
For a simple
buttercream on the inside, starting
from where the first sponge ended (D)
finished. place upright on a serving
buttercream over the top and sides.
9 Arrange the candied oranges on top
Each serving contains
EnergyFt Saturates Sugars Salt
6163% .1 74%15%
Carbohydrate 81g Protein 5g Fibre 1g
A mini celebration
Prince Harry and Meghan's wedding
cake is going to be a lemon and
elderflower bake: try our deliciou
cupcakes at tes.co/elderflower-