How to prepare

In a bowl, start by adding the eggs, the sugar and the vanilla essence, beat well with an electric mixer until foamy. 

Add the milk and beat for another minute. 

Add the oil and beat again. 

Add the zest of one ripe orange, gradually add the wheat flour and keep mixing. 

Finally, add the baking powder and the white wine vinegar, mix gently until incorporated. 

Once you’ve done that, transfer all the mixture to a baking sheet lined with nonstick baking paper. I’m using a 40cm long x 30cm wide baking sheet. 

Take to a preheated oven at 180°C (356°F) and bake for 20 minutes. 

Meanwhile, in a large bowl, add the whipping cream and the sugar, beat well with an electric mixer until the mixture gains consistency then set aside. 

After that and once the cake has baked through, use a round dough cutter to cut the whole cake into small round slices. 

Remove these mini cakes from the baking sheet and set aside. 

Crumble the rest of the cake left in the baking sheet and set aside.

Transfer all the mini cakes to a plate or dish and moisten each of them with warm orange juice. 

Next, using a piping bag with a nozzle, top each mini cake with whipped cream. 

Finally, top the whipped cream with the cake crumbles we set aside.

Take the mini cakes to the fridge and let them chill for at least 30 minutes.

Serve.

 

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