Ingredients:
4 eggs, separated
2 tablespoons boiling water
1/2 teaspoon vanilla essence
1/2 cup sugar
1/2 cup cake flour
1/2 teaspoon baking powder
1 tablespoon lemon rind, grated
Pinch of salt
310 gram can mandarin oranges, drained
2 envelopes (30-40 ml) gelatin
2 tablespoons cold water
1 cup cream
2 eggs
250 grams sugar
500 grams cream cheese
1 tablespoon lemon rind, grated
pinch of salt
2 tablespoons juice from mandarin oranges

Directions:
Beat egg yolks, boiling water, vanilla essence and sugar until foamy. Beat eggs whites until stiff. Sift cake flour, baking powder and salt together and mix in lemon rind.
Add flour mixture to egg yolk mixture and mix well. Fold in beaten egg white. Pour batter into a greased, loose-bottomed pan of 225 mm diameter.
Bake at 180ºC (Gas mark 4) for 25-30 minutes. Leave to cool and remove from pan. Split cake in half with a bread knife and return one half to the pan.
Spoon mandarins onto cake base. Mix gelatin with cold water in a bowl, place bowl in boiling water. Stir until dissolved. Beat cream until stiff and add remaining ingredients, including the dissolved gelatin.
Spoon filling into cake base. Place the other half of the cake on top and leave in the refrigerator for 6 hours before releasing the sides of the cake tin. Sprinkle a mixture of 30 ml castor sugar and 5 ml grated lemon rind over top of cake.