Orange layer cake
FOR THE CAKE
a.. 225g baking spread
b.. 225g self-raising flour
c.. 1 level tsp baking powder
d.. 100g golden caster sugar
e.. 100g brown sugar
f.. 4 large eggs
g.. finely grated zest of 2 oranges
FOR THE BUTTER ICING
a.. 150g butter , softened
b.. 300g icing sugar , sifted
c.. finely grated zest of 2 oranges
FOR THE GLAZE
a.. 25g caster sugar
b.. juice of 2 oranges
Cuts into 8 slices
Preparation and cooking times
Prep 15 mins
Cook 20 mins
1.. Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed
sandwich tins, greased and bases lined with baking parchment. Measure all the
cake ingredients into a large bowl (reserve a little orange zest for
decoration) and beat with a wooden spoon or electric hand mixer until combined
and smooth.
2.. Divide evenly between the 2 tins. Bake for 20-25 mins or until well
risen, lightly golden and shrinking away from the sides of the tins. After 5
mins, remove from the tins and leave to cool on a wire rack.
3.. To make the icing, put the butter and icing sugar into a bowl and mix
with an electric hand mixer until light and fluffy. Stir in the orange zest.
4.. Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make
the glaze by putting the caster sugar and orange juice into a saucepan,
stirring over a low heat until the sugar has dissolved. Boil until reduced by
half, then brush half on the upside-down cake, using a pastry brush. Spread
half the butter icing over the glazed cake. Sit the other cake on top, brush
with the remaining glaze, then spread with the remaining butter icing. Scatter
with the reserved orange zest. The cake is best eaten on the day, but will keep
for up to 3 days in a cool place. It freezes well un-iced or filled.
USE THE RIGHT SUGAR FOR CREAMING
It's important to use caster sugar when following a creamed cake method. It is
really finely ground, meaning it creams well with the butter to give you a
light sponge. At BBC Good Food, we like to use golden caster sugar as it is
unrefined, unlike white caster sugar, which is heavily processed.
PER SLICE
745 kcalories, protein 6g, carbohydrate 86g, fat 42 g, saturated fat 15g, fibre
1g, sugar 67g, salt 1.3 g
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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