175 g (6 oz) caster sugar
4 egg yolks
5 g (1 tsp) orange zest
5 g (1 tsp) lemon zest
60 g (2 1/2 oz) butter, melted and cooled
3 egg whites
85 g (3 1/2 oz) potato flour, sifted
Punsch syrup
100 g (4 oz) granulated sugar
50 ml (2 fl oz) water
45 ml (3 tbsp) lemon juice, strained
45 ml (3 tbsp) orange juice, strained
60 ml (4 tbsp) dark rum
30 ml (2 tbsp) apricot jam strained
Punch Icing
Prepare punch glace icing:
2 1/4 cups confectioners sugar, sifted
1 tablespoon fresh orange juice, strained
1 tablespoon fresh lemon juice, strained
2 1/2 tablespoons rum
the reserved spoon of syrup
1/2 tsp. vanilla extract
1 drop red food coloring
Mix the liquids. Slowly add the liquid to the sifted sugar in a bowl, stirring all the time. Do not add all liquid at once, for the icing may become too runny. It should be thick and smooth enough to coat the back of the spoon. Place the bowl over a small
with simmering water, and warm until the icing thins out and runs easily from the spoon. Remove from heat and use immeditately.
4 egg yolks
5 g (1 tsp) orange zest
5 g (1 tsp) lemon zest
60 g (2 1/2 oz) butter, melted and cooled
3 egg whites
85 g (3 1/2 oz) potato flour, sifted
Punsch syrup
100 g (4 oz) granulated sugar
50 ml (2 fl oz) water
45 ml (3 tbsp) lemon juice, strained
45 ml (3 tbsp) orange juice, strained
60 ml (4 tbsp) dark rum
30 ml (2 tbsp) apricot jam strained
Punch Icing
Prepare punch glace icing:
2 1/4 cups confectioners sugar, sifted
1 tablespoon fresh orange juice, strained
1 tablespoon fresh lemon juice, strained
2 1/2 tablespoons rum
the reserved spoon of syrup
1/2 tsp. vanilla extract
1 drop red food coloring
Mix the liquids. Slowly add the liquid to the sifted sugar in a bowl, stirring all the time. Do not add all liquid at once, for the icing may become too runny. It should be thick and smooth enough to coat the back of the spoon. Place the bowl over a small
with simmering water, and warm until the icing thins out and runs easily from the spoon. Remove from heat and use immeditately.
method
1. Butter and line two 20 cm (8 in) spring form tins.
2. Beat the caster sugar and egg yolks until thick, pale and creamy.
3. Beat in the citrus zests. Slowly pour on the butter while still beating, taking care to leave the creamy sediment in the bottom of the pan.
4. Whisk the egg whites into firm peaks and lightly fold them into the mixture, in three stages, alternating with siftings of potato flour.
5. Divide the mixture equally between the two baking tins. Bake at 180°C (350°F) Gas 4 for 30 minutes until golden and shrinking slightly from the sides of the tin. Leave to cool on wire racks.
6. Meanwhile, prepare the syrup. Dissolve the sugar in the water over gentle heat and boil to a 'thread stage', that is, when the syrup will form thin threads across the opened blade points of a pair of scissors, at 102°C ( 215°F).
7. Draw off the heat, stir in the lemon and orange juice, and finally the rum. Leave to cool.
8. As soon as the cake layers have cooled, prick them all over with a fork and brush liberally with the rum syrup. Place one layer on a wire rack and spread the apricot jam all over, sandwich with the other cake layer.
9. Make the punch icing and pour it straight over the cake. Smooth the sides using a palette knife but avoid touching the top. While still warm decorate with small pieces of candied orange and lemon peel.
10. Leave to mature for a day before cutting.
2. Beat the caster sugar and egg yolks until thick, pale and creamy.
3. Beat in the citrus zests. Slowly pour on the butter while still beating, taking care to leave the creamy sediment in the bottom of the pan.
4. Whisk the egg whites into firm peaks and lightly fold them into the mixture, in three stages, alternating with siftings of potato flour.
5. Divide the mixture equally between the two baking tins. Bake at 180°C (350°F) Gas 4 for 30 minutes until golden and shrinking slightly from the sides of the tin. Leave to cool on wire racks.
6. Meanwhile, prepare the syrup. Dissolve the sugar in the water over gentle heat and boil to a 'thread stage', that is, when the syrup will form thin threads across the opened blade points of a pair of scissors, at 102°C ( 215°F).
7. Draw off the heat, stir in the lemon and orange juice, and finally the rum. Leave to cool.
8. As soon as the cake layers have cooled, prick them all over with a fork and brush liberally with the rum syrup. Place one layer on a wire rack and spread the apricot jam all over, sandwich with the other cake layer.
9. Make the punch icing and pour it straight over the cake. Smooth the sides using a palette knife but avoid touching the top. While still warm decorate with small pieces of candied orange and lemon peel.
10. Leave to mature for a day before cutting.
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