Orange and lime cream cake

Preheat the oven to 180°C. Combine the egg yolks, water and vanilla extract in a large bowl.

Add the castor sugar by the spoonful. When all the sugar has been added, beat for 3 minutes.

Combine the orange juice and oil and add to the sugar mixture. Add the sifted flour, baking powder and salt and mix well.

Beat the egg whites until stiff and add one third of the egg white together with the grated zest and fold into the egg yolk mixture. Add the remaining egg white and gently fold through.

Pour the batter into two 23cm greased springform tins that have been lined with baking paper. Bake in preheated oven for 35 – 40 minutes. The cake is ready when a skewer inserted into the batter comes out clean. Remove from the oven and cool in the tins for 5 – 10 minutes. Remove from the tins to cool completely.

For the filling and topping, beat the butter until pale and creamy. Add the condensed milk and lime juice and beat until well combined. Fold in the whipped cream.

To assemble the cake, cut each sponge in half horizontally and divide the filling into four portions. Cover each layer and cover the top of the cake with the remaining filling. Garnish with candied lime and orange peel.