Sometimes the simple cakes are the best…here’s one I made recently using my classic Victoria sponge recipe but putting a little orangey spin on it with inspiration from The Primrose Bakery Book. Behold my orange sponge with zingy orange buttercream filling and an orange glaze…
To make the cake you need…
350g unsalted butter, softened
350g caster sugar
350g self-raising flour
2 tsp baking powder
Zest of 2 oranges
Splash of milk
For the zingy buttercream filling you need…
125g unsalted butter, softened
150g icing sugar, sifted
1 tbsp freshly squeezed orange juice
zest of half an orange
and finally for the orange glaze to top your cake off you need…
200g icing sugar, sifted
2 tbsp freshly squeezed orange juice
Preheat the oven to 160 degrees (180 if not a fan) and grease and line the bases of 2 x 8 inch cake tins.
Cream together the butter and sugar until light and fluffy.
Beat in the eggs along with a little of the sifted flour and baking powder, so that that mixture doesn’t curdle. Add the remaining flour and baking powder and mix well.
Stir in the orange zest. At this point you need to use your judgement and if you feel that the cake mixture’s looking a bit thick, add a splash of milk until it’s smooth and of thick dropping consistency.
Divide the mixture between the 2 cake tins as evenly as possibly, level the tops and pop them in the oven.
Check on your cakes after 30 minutes by inserting a skewer into the centre of them, if it comes out clean it’s ready, if not, pop them back in and check them after another 5 minutes.
As a slight aside, I recently invested in an oven thermometer and it’s changed my life! That sounds rather melodramatic but to be honest it’s definitely been worth the £5 (ish) investment. It turns out that my oven is 10 degrees hotter than the dial would have me believe and as well acquainted as I am with it, I know that the back left hand corner is hotter than the rest. I think this is a good time to say…my name’s Jo and I’m a baking addict 🙂
Right, back to the orange cake…when you’re happy that it’s cooked, remove it from the oven and leave to cool on a wire rack.
To make the orange buttercream icing sift the icing sugar into a big bowl and add the softened butter, orange juice and zest, prepare yourself for the inevitable icing sugar snow storm and beat well until smooth and fluffy.
To make the orange glaze simply add the orange juice to the icing sugar and stir well until lump free.
Now, it’s time to get assembling…sandwich the cakes together with the buttercream and top with the glaze, it’s as easy as that!…