The Great Australian Bake Off

The custard filling ties in beautifully with the orange sponge exterior.


  • Orange sponge cake - [to make 4 cakes in 23cm cake tins for the chicken shape]

  • 6 eggs, separated

  • 2 cups caster sugar

  • Finely grated rind of 2 oranges

  • 440g plain flour, sifted twice

  • 4 tsp baking powder

  • 240ml orange juice (about 4 oranges)

  • Custard filling

  • 50g plain flour, sifted

  • 200g caster sugar

  • 500ml milk

  • 4 egg yolks

  • 1/2 lemon, rind finely grated

  • 1 tsp vanilla bean paste

  • 1 cinnamon stick

  • Buttercream

  • 150g unsalted butter, room temperature

  • 340g icing sugar mixture, sifted twice

  • 3 - 4 tbsp milk

  • Icing

  • 1.5kg fondant

  • 1 cup icing sugar mixture, to dust

  • Food coloring – orange, yellow, brown, white, red, black, green [mix for perfect blended colours]

  • Wicker basket and hay to present


  • 1.

    For the cake, preheat oven to 160C. Grease 4 x 23cm round tins. Halve all the cake ingredients and make 2 cakes at a time.

  • 2.

    Whisk egg whites in a stand mixer to stiff peaks. Beat egg yolk, sugar and orange rind in a stand mixer until light and fluffy, add orange juice mix well. Mix flour and baking powder together and add to egg yolk mixture.

  • 3.

    Gently fold the egg white into the egg yolk mixture. Divide equally among 2 separate tins. Bake for 15 minutes or until skewer comes out clean. Repeat process to make another 2 cakes.

  • 4.

    For the custard filling, sift flour into a saucepan, add sugar, add milk and egg yolks, whisk together well, add skin of lemon, cinnamon and vanilla.

  • 5.

    Place saucepan on medium heat and mix continuously with wooden spoon until mixture becomes thick and creamy. Cool and set aside.

  • 6.

    For buttercream, place butter in mixing bowl and beat at high speed until very pale. Add icing sugar gradually and mix well.  Add milk. Set side.

  • 7.

    For icing, divide and colour the fondant. Dust icing sugar on a flat surface and make 150g of white, 250g orange, 250g dark brown, 250g light brown, 50g red, 40g yellow, 10g black.

  • 8.

    To assemble, stack 3 cakes and spread custard filing between each layer. Trim top layer to give chicken body shape. Use fourth cake to cut shape of tail and head. 

  • 9.

    Attach to the layered chicken body. Using all the butter cream, spread a thin layer all over the chicken cake. Using colour fondant, take a round implement 1.5mm in diameter and cut circular feathers.

  • 10.

    Attach accordingly to chicken body.


This recipe has not been edited or tested by the Bake Off Food Department.

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