- 85 g butter
- ¾ cup sugar
- 2 eggs separated
- 1½ cups SR flour
- ½ cup milk
- grated rind of 1 orange
- juice of ½ orange
- ½ cup sugar
Preheat oven to 200˚C (190˚C fan forced). Grease and flour a loaf tin.
Cream butter and sugar.
Add egg yolks and beat well.
Add milk and flour alternately mixing well after each addition.
Mix in rind.
In a separate bowl beat egg whites until stiff. Gently fold into cake batter.
Bake for 40 minutes. Test with a skewer to ensure it is cooked through.
While your cake is cooking mix the topping ingredients together.
Pour topping over hot cake and allow to cool.
You can swap out the orange for any citrus. I have successfully subbed lemon and lime (use two limes as they are smaller).
Use a larger crystal sugar for the topping (eg raw sugar).