This one will have you coming back for seconds.


  • 80 ml sunflower oil
  • 4 egg yolks
  • 120 ml water
  • 1.5 tsp vanilla extract
  • 200 g plain flour
  • 200 g caster sugar
  • 2 tsp
  • baking powder
  • 4 egg whites
  • filling:
  • 2 tins of mandarins (in natural juice)
  • 1 pint cream
  • 1 tblsp caster sugar
  • 0.5 packet of orange jelly


  • Line 1x12 inch cake or flan tin with baking parchment.
  • Whip the sunflour oil and egg yolks together until combined, then add water & vanilla extract.
  • Sift together plain flour and half the sugar, and the baking powder. Stir into the egg mixture and whip for 1 minute
  • Whip egg whites to soft peak. Gradually add remaining sugar and continue whipping for 2 minutes.
  • Fold egg white into egg yolk mixture.
  • Pour mixture into the cake or flan tin.
  • Bake at 180°C for 20 minutes – test by sticking cocktail stick into cake, if it comes out clean the cake is ready.
  • Allow to cool completely on wire racks, then place onto a large serving plate.
  • To make the Filling:
  • Strain the mandarins. Keeping the juice and brush a little juice over the sponge.
  • Whip the cream and sugar until thick. Spoon on top of the sponge.
  • Arrange the mandarins on top of the cream.
  • Heat the juice then dissolve the jelly in the juice. Allow to cool and thicken slightly then spoon over the mandarins to glaze.

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