A zesty flavour packed in this delicious cake recipe. Definitely one for you to try at home!


  • 1½ cups caster sugar

  • 6 eggs, separated

  • 1½ cups flour

  • 3 teaspoons baking powder

  • 185g butter, melted and cooled

  • Finely grated rind and juice of 1 orange

  • ¾ cup freshly squeezed orange juice, extra

  • 2 tablespoons brandy or rum

  • 2 tablespoons caster sugar, extra

  • 250g Philadelphia Frosting Cream Cheese with a hint of Lemon Flavour

  • Orange Threads optional, for decoration

  • Orange Threads

  • 2 oranges

  • 1/2 cup sugar

  • ¼ cup water


  • 1.

    Beat together the sugar and egg yolks with an electric mixer until thick and creamy. Fold in the sifted flour and baking powder. Pour the butter and juice down the inside of the bowl, sprinkle over the orange rind and then fold to combine. In a separate bowl whisk the egg whites until stiff peaks form and then stir one third of them into the cake batter. Fold through the remaining whites and then pour the mixture into a greased and base lined 23cm spring form pan.

  • 2.

    Bake in a moderate oven 180oC for 50 minutes or until cooked when tested. Stand on a wire rack.

  • 3.

    Place the extra juice, brandy and extra sugar in a jug and whisk to combine. Pour over the warm cake and then cool completely in the pan before turning out.

  • 4.

    Spread the Philly over the top of the cake and decorate with Orange Threads if desired.

  • 5.

    Serve immediately.

  • Orange Threads:

  • 1.

    Using a vegetable peeler remove the rind from the oranges in long strips. Trim off any pith then slice the rind into long fine strips

  • 2.

    Combine the sugar and water in a saucepan, stir over a medium heat until the sugar dissolves. Bring to the boil and cook for 3-4 minutes until syrupy then add the rind threads and cook for 2 minutes. Allow to cool. Remove the syrup and drain. Use as required.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 379kj
  • Fat Total 21g
  • Saturated Fat 12g
  • Protein 5g
  • Carbohydrate 40g
  • Sugar 31g
  • Sodium 200mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


You can easily make this cake the day before and frost just prior to serving.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating