Justine Kiggen on Expresso
Our esteemed food editor, Justine Kiggen was invited onto the Expresso Breakfast Show on 29 February.
Justine (pictured here with Expresso's own dog, Bob) showcased a great recipe for a delicious cake. One of the key ingredients of the cake was Pick n Pay's Mango, Orange & Peach Fruit Juice Blend Smoothie - the winner in our 2011 Consumer Awards in the Best Healthy Drinks category.
You can watch Justine in action with Liezel van der Westhuizen here:
Here is the recipe for Justine's Mango & Orange Cake:
4 eggs, jumbo
2/3(160ml) cup vegetable oil
1 tsp orange essence
110g castor sugar
110g demerara sugar
300g self-raising flour
1 tsp baking powder
200ml PnP Mango, Orange & Peach Fruit Juice Blend Smoothie
1 cup cream
½ tsp pure vanilla extract
100g raspberry jam
50g fresh raspberries
50g fresh blueberries
icing sugar for dusting
1. Preheat the oven to 180°C. Line 2 x 20cm sandwich cake tins. Separate the eggs, place the yolks in bowl and the whites in a separate glass bowl and set aside.
2. Add the oil and orange essence to the egg yolks and beat until well combined.
3. Sift together the flour and baking powder, add half the flour mixture and sugar and half the PnP Mango, Orange & Peach Fruit Juice Blend Smoothie to the egg yolk mixture stirring to combine and repeat with remaining ingredients.
4. Whisk the egg whites until stiff peaks form, and gently fold egg whites into the batter, pour the batter into the prepared tins. Place the tins in the oven and bake for 35-40 minutes, or until a cake skewer inserted comes out clean.
5. Remove from the oven, allow to cool in the tin, then turn out onto a cooling rack and allow to cool completely before icing.
6. Topping: Place the cream in a bowl, whisk until just firm. Spread one of the cakes with the jam, top with 1/3 of the cream, top the remaining cake with cream and sprinkle with berries, sandwich the two cakes together, dust with icing sugar and serve.
Note: this cake is best cooked in a conventional oven (no fan) if using a fan oven, adjust the temperature down by about 10 degrees or more depending on how hot your oven runs.