Ingredients

5	Eggs Separated
140 grams	Billington's Golden Caster Sugar
110 grams	Ground Almonds
25 grams	Cornflour
1	Orange Zest

Additional Ingredients

300 ml	Whipped Cream Flavoured with Ginger Syrup (Filling)
225 grams	Orange marmalade (Filling)
110 grams	Stem Ginger In syrup (Marzipan)
225 grams	Ground Almonds (Marzipan)
2 tbsp	Glucose Syrup (Marzipan)
110 grams	Billington's Golden Caster Sugar (Marzipan)
110 grams	Billington’s Golden Icing Sugar (Marzipan)
2 tbsp	Lemon Juice (Marzipan)
1	Gold Cake Board 25cm (To Finish)
1	Gold Leaf and Gold Ribbons (To Finish)

Method

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1. Preheat the oven to 180°C/fan 170°C/gas mark 5 until the cake is well browned and just firm to the touch. Grease, floured and base lined 2 x 22cm spring-form cake tins or deep sandwich tins. Place one whole egg and 4 egg yolks in a large bowl with 110g Golden Caster Sugar.
2. Place the egg whites and remaining sugar in another large bowl.
3. Whisk the egg, egg yolks and sugar together until thick and creamy.
4. Fold in the almonds, cornflour and orange zest.
5. Beat the egg whites until stiff and fold in to the mixture.
6. Divide the mixture between the prepared cake tins and bake for 25 - 30 minutes.
7. Cool in the tins, then remove the cakes and transfer to a wire rack to cool.
8. Cut each cake in half horizontally.
9. Reserve 3 tablespoons of the marmalade and sandwich one cake together with the remainder.
10. Whip the cream and add the ginger syrup. Sandwich the other layers with the ginger cream and place on the cake board.
11. Ginger marzipan: Remove the stem ginger from the syrup, drain well and chop finely.
12. Mix the sugars and ground almonds together.
13. Add 2 tablespoons ginger syrup, glucose syrup and lemon juice to bind and knead to a smooth paste.
14. Gently knead in the chopped ginger.
15. Roll out the ginger marzipan on a surface lightly dusted with Golden Icing sugar into a circle large enough to cover the top and sides of the cake.
16. Warm the remaining marmalade and brush over the cake.
17. Place the marzipan on top, press gently around the sides and trim the edges.
18. Decorate with small pieces of gold leaf; place a ribbon around the sides and a ribbon bow on top.

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