The custard filling ties in beautifully with the orange sponge exterior.
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.
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.
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.
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.
Place saucepan on medium heat and mix continuously with wooden spoon until mixture becomes thick and creamy. Cool and set aside.
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.
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.
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.
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.
Attach accordingly to chicken body.
This recipe has not been edited or tested by the Bake Off Food Department.
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