Yield 1 x 10-inch round

Ingredients:
6 eggs
1 C icing sugar
3/4 C flour
3 T cocoa
2 T cornflour
1 t baking powder
1 t vanila
pinch of salt

Method
1. Preheat oven to 180 degrees. Grease and line cake tin with baking paper.
2. Sift flours, baking powder and icing sugar at least 3 times.
3. Beat eggs on high speed until very thick (stiff ripples in bowl) and increased in volume (at least 5 minutes). Beat in vanilla.
4. Gently sift in dry ingredients and combine.
5. Pour mixture into cake tin.
6. Bake for 30-40 minutes or until skewer inserted comes out clean.
7. Allow to cool in tin for 10 minutes before removing to wire rack to cool completely.

Filling:
600mL thickened cream
1/4 C icing sugar
1 C maraschino cherries (or canned cherries), juices reserved
2 T lime juice
2 T sugar

Method
1. To make the syrup, combined sugar, lime and cherry juice in a small saucepan and simmer until thick. Remove from heat.
2. Put aside some cherries for garnish and chop remaining cherries.
3. Beat cream and icing sugar until whipped.
4. Assemble cake by brushing bottom layer with syrup followed by a layer of whipped cream and chopped cherries. Repeat on remaining layers.
5. Dress cake with remaining cream and garnish.

Yield 1 x 10-inch

Ingredients:

3/4 C flour
3 T cornflour
3 t baking powder
1/2 C icing sugar
1/4 C oil
1/4 C water
2 T orange juice
4 eggs, separated
zest of 1 orange
pinch of salt

Method
1. Preheat oven to 180 degrees. Grease and line a 10-inch tin with baking paper.
2. Sift flour, cornflour, icing sugar, baking powder and salt at least 3 times until light and airy.
3. Combine oil, water, juice and yolks in a clean bowl. Slowly sift in dry ingredients and mix until just combined.
4. Beat egg whites until stiff peaks form.
5. Gently fold egg whites into yolk mixture until just combined.
6. Pour mixture into prepared cake tin and bake for 30-40 minutes or until golden brown. Cake should be done when it springs back lightly when touched.
7. Allow to cook in tin for 10 minutes before transferring to a wire rack.
8. When cooled completely, cut into 3 layers.

Filling:
600 mL thickened
1/2 C ground almonds
1/4 C icing sugar

Method
1. Whip cream and sugar.
2. Fold in almonds.
3. Spread on layers to sandwich cake together.
4. Dress cake as desired.*

*A dark chocolate ganache topping compliments the orange flavours perfectly.

Yield 1 x 9-inch round

Ingredients
1/3 C flour
1/3 C S.R. flour
2 T cornflour
3/4 C sugar
6 eggs, room temperature, separated
1/2 t cream of tartar
2 T butter, melted

Method

1. Grease cake tin and line base with baking paper. Sift flours at least three times. Preheat oven to 170 degrees.
2. Beat egg yolks and 1/2 C sugar until thick and glossy. Gently blend in butter to mix thoroughly.
3. In a separate bowl, beat egg whites whilst gradually adding remaining 1/2 C sugar and cream of tartar until peaks form.
4. Gradually sift flour mixture over egg yolk mixture until combined well.
5. Gently fold in egg whites into egg yolk mixture until incorporated thoroughly.
6. Pour the batter into cake tin and bake for 30-40 minutes. Cake should spring back lightly when touched.
7. Let cool in open with door ajar for 15 minutes before cooling completely and cut into 2 or 3 layers.

Consider baking this cake in two separate tins.

Yield 1 x 10-inch round

Ingredients:

3 C S.R. flour
1 C flour
2 C sugar
300 g butter, room temperature
1 1/4 C milk
6 eggs, room temperature
3 t vanilla

Method

1. Preheat oven to 140°C. Brush cake pan with melted butter to lightly grease. Line base and sides with non-stick baking paper.
2. Place all ingredients in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
3. Bake in preheated oven for 75-90 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.