1/2 cup unsalted butter or margarine, softened
1/2 cup granulated sugar
2 large eggs, lightly beaten
3 tablespoons orange gelatin
1/2 teaspoon grated lime zest
1/2 teaspoon grated orange zest
2 cups all-purpose flour sifted with 1 tablespoon baking powder
For the whipped cream:
2/3 cup confectioners' sugar
1 tablespoon freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
Garnish with candied orange and lime slices
1/2 cup unsalted butter or margarine, softened
1/2 cup granulated sugar
2 large eggs, lightly beaten
3 tablespoons orange gelatin
1/2 teaspoon grated lime zest
1/2 teaspoon grated orange zest
2 cups all-purpose flour sifted with 1 tablespoon baking powder
For the whipped cream:
2/3 cup confectioners' sugar
1 tablespoon freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
Garnish with candied orange and lime slices
In a large mixing bowl
Beat the butter or margarine with the granulated sugar until light and fluffy
Add the eggs one at a time, along with the gelatin, grated lime zest, and grated orange zest
Beat well
Gradually add the sifted flour with baking powder and mix until just combined
Grease a 9x5-inch angel food cake pan and pour in the batter
Bake at moderate temperature (170°C) for 60-70 minutes or until a toothpick inserted into the center comes out clean
Remove from the oven and let cool in the pan for 20 minutes
Then, turn onto a wire rack to cool completely
For the whipped cream, beat the confectioners' sugar with the orange juice and lime juice in a large mixing bowl until smooth
Spread over the cooled cake, allowing any excess to drizzle down the sides
Garnish with candied orange and lime slices
Let set before serving
TO FREEZE - Place the cake in the freezer until firm
Wrap tightly in aluminum foil and return to the freezer
TO THAW AND SERVE - Remove from the freezer and let stand at room temperature for 5 hours.
