If you fancy a fresh, light, citrusy cake for a change from the rich chocolate varieties, this mandarin orange cake is for you. The light sponge layers are topped with a light citrusy cream and fresh mandarin orange segments. If mandarins aren't in season, try using drained mandarins from a tin.
For even more citrus flavour, try adding 1 to 2 teaspoons of finely grated orange zest to the citrus cream.
Instead of orange liqueur, you could use 2 teaspoons of orange flower water in the citrus cream for a non-alcoholic cake.
Other fresh fruits could work just as well with this cake and the citrus cream. Raspberries would work a treat.
It was not light and fluffy at all. Although cooked to be the right colour, and pass the usual tests, the sponges were dull and heavy. I also found it diffult o get the cream stiff enough - I think if that much liquer is added ( which is needed to give flavour) then it probably needs double cream rather than the whipping cream specified. If I did it again I should have to add baking powder i think , but probably I won't bother. - 08 Sep 2012
Not to be so down on the recipe but mine didn't rise that much either ... But the orange liqueur to the cream tastes Devine on the spoon! The cake is off to the Liverpool CCC so will see how it tastes then! - 07 May 2013
Recipe worked well, however i added orange and lemon zest to the cake mix. In the cream, i didn`t use cointreau but a drop of the juice from the mandarins with the rest of the zest from the orange and Lemon. Also i used tangerines for decor. The cake on the whole was excellent. And was a moist and light even the next day!!! - 01 Apr 2013