Ingredients:

• 1 Orange sponge cake
• 1 cup Orange juice
• 3 oranges, segmented, peeled and deseeded
• 1 cup Cream
• 3.5 tbsp powdered Sugar
• 1 tbsp Orange jam
• 1/2 gelatine
• 8-10 Cherries (glaced or blanched)

Method:

1. Bake sponge cake with additions (orange essence and orange colour) .
2. Mix 1/2 tbsp sugar in the orange juice.
3. Cut cake into two horizontal halves. Soak them by sprinkling half the juice.
4. Whip remaining sugar and cream till light and fluffy. Do not over beat.
5. Spread half the cream on the lower half. Put remaining in an icing gun. Keep in fridge.
6. Save 8-10 segments of orange for topping. Spread remaining over the cream.
7. Place other half cake on top.
8. Sprinkle gelatine over remaining juice, keep for 2-3 minutes.
9. Stir in jam, warm over slow fire till the solution has no crystals. Do not boil. Cool.
10. Pipe a border of whipped cream.
11. Pour gelatine in this boundary on the top.
12. Allow to set in fridge.
13. Decorate by arranged orange segment and cherries.
14. Chill for 1/2 hour before serving.

Recipe courtesy of Saroj Kering