Traditional Cakes
For the cake:
For the orange icing:
A beautifully marbled Bundt cake combining a light, delicate vanilla sponge with a rich cocoa layer. Flavoured with a hint of lemon and finished with a smooth, sweet orange icing, this elegant cake offers a delicious balance of citrus freshness and chocolatey notes. Perfect for afternoon tea, family gatherings and special occasions.
Beat the eggs with the sugar and Gellwe Vanilla Sugar on the highest speed until pale and fluffy.
Add the oil, milk and Gellwe Lemon Flavouring, then mix briefly until combined.
In a separate bowl, combine the plain flour, potato starch and Gellwe Baking Powder.
Add the dry ingredients to the egg mixture and mix briefly until a smooth batter forms.
Mix one-third of the batter with the Gellwe Extra Dark Cocoa Powder.
Grease a Bundt cake tin with butter, then spoon in the plain and cocoa batters alternately.
Bake at 180°C for approximately 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool.
Beat the egg whites with the icing sugar until a smooth icing forms.
Add the orange juice and Gellwe Lemon Flavouring, then mix until combined.
Pour the orange icing over the cooled Bundt cake.
