Citrus Gateaux


This gateaux is delicate, light, moist & very refreshing. I enjoyed baking & assembling it. As a party dessert it’s a perfect make – ahead choice. Each luscious spoonful of this delicious Citrus Gateaux just coaxes you into having more.. You may use any combination of your favorite citrus fruits & jelly to prepare it. After dinner when I brought it at the table it looked so colorful & tempting…So my dear friends I encourage you to try this lovely citrus delight.. J
Ingredients :
200 gms Maida (Refined Flour)
4 Eggs
200 gms Icing Sugar
1 tsp. Vanilla Essence
80 ml Vegetable Oil
100 ml Fanta / Mirinda
2 tsp Baking Pwd.
Icing & Filling :
400 ml Fresh Cream
2 tbsp. Icing Sugar
1 tin Pineapple Bits/Chunks/Sliced
The Topping :
1 Pkt Orange Jelly
2 tbsp Icing Sugar
To Decorate :
Orange / Sweet Lime Slices
Chocolate Vermicelli
Method :
In a sufficiently large bowl, beat eggs with sugar until white & fluffy (I used an electric beater).
In a separate bowl, sift together flour & baking pwd.
Pour fanta & oil into the egg mixture & blend carefully.
Then add flour mix into this & fold in gradually with a spoon. This mix will now have a light & foamy texture.
Grease & line a 26 cm cake pan & pour the batter into it.
Bake for about an hour on 165 C. or till the cake is cooked & light brown. (Test by using a knitting needle or a wooden skewer).
Take out the cake from the oven, remove the parchment & cool completely on a wire rack.
Drain the tinned pineapple using a sieve. Reserve the pineapple juice for moistening the cake. If the pineapple pieces are too big then cut or slice them into smaller sections.
Whip the fresh cream with 2 tbsps. icing sugar.
Slice the cake into three sections horizontally & moisten it with pineapple juice.
Place a slice of the cake on a plate & spread whipped cream & arrange thin slices or bits of pineapple;  alternate layers of cake with cream & pineapple.
Cover the top of the cake & sides with the whipped cream.
Let it set in the fridge for about 15 mins.
Meanwhile, prepare orange jelly as per packet instructions.
In a separate bowl, pour about 5 tbsps. of prepared jelly & mix with 2 tbsps. icing sugar thoroughly.
Set this in the fridge for about 10 mins till it is sufficiently thick but of pouring consistency.
 Now bring out the chilled cake & carefully pour the orange topping on the top of the iced cake.
Make sure you pour it evenly on top of the cake.
Cover the sides of the cake with chocolate vermicelli.
Cut slices of orange or sweet lime along with the rind into thick discs & then halve them. Arrange on sides of the cake as shown in the picture.
Set in the fridge till well chilled or cold.
Serve cut into wedges.
Tip : Mixing bowl, beaters & fresh cream should be chilled well before beating. In summer, place the bowl of cream over another bowl full of ice cubes & then whip the cream.

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