3 medium eggs
75g (3 oz) caster sugar
75g (3 oz) plain flour, sieved
50g (2 oz) butter, melted
20 Elizabeth Shaw Chocolate Crisps
For the Butter Icing
100g (4 oz) butter
175g (6 oz) icing sugar, sieved
10ml (2 tsp) milk - as required
Mandarin orange segments
- Pre-heat oven to 190°C, 375°F, Gas Mark 5.
- Grease a 28 cm x 18 cm (11 inch x 7 inch) shallow cake tin and line the base with greased grease proof paper.
- Place the eggs and sugar in a large bowl, then whisk over a pan of hot water until the mixture is pale and thick enough to leave a trail from the whisk.
- Gently sprinkle the flour over the surface of the egg mixture, then pour in the melted butter. Fold in carefully with a metal spoon to incorporate all the flour into the mixture.
- Pour the mixture into the prepared tin and bake immediately for 15–20 minutes until the cake is cooked and springy when touched. Turn out onto a wire rack and cool completely. Cut the cake in half lengthways to make two long narrow pieces.
- Finely crush 10 Chocolate Crisps in a blender.
- To make the butter icing, blend together the butter and icing sugar until smooth and creamy. Add a little milk if required to obtain a spreading consistency. Place about a quarter of the butter icing in a bowl and stir in 15ml (1 tablespoon) of the crushed Chocolate Crisps. Sandwich the sponges together using this icing, then spread the remaining icing over the top and sides of the cake.
- Cover the sides and the ends of the cake with the remaining crushed Chocolate Crisps. Cut the other 10 Chocolate Crisps in half and arrange overlapping down the centre of the cake. Decorate the top with mandarin orange segments.