Categories: July

Ingredients

• 350g unsalted butter, softened, plus extra for greasing
• 225g golden caster sugar
• finely grated zest of 2 small oranges
• 2 tbsp orange juice
• 4 large eggs
• 225g self-raising flour
• 275g white icing sugar, sifted

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease and base line 2 × 20cm round sandwich tins.

2. Put 225g butter, caster sugar and zest from 1 orange in a large bowl and beat with an electric hand whisk until light and fluffy. Gradually add the eggs, beating well after each addition. Add a little flour if the mixture curdles. Sift the flour into the bowl and fold in with a large metal spoon until smooth.

3. Divide the mixture between the tins and gently smooth the surface. Bake for 20-25 minutes, until risen, golden and firm but springy to the touch. Turn out onto a wire rack and cool completely.

4. Make the butter cream. In a bowl, beat the remaining butter and half the remaining orange zest with an electric hand whisk until light and fluffy. Gradually add 125g icing sugar, beating until smooth. Cover the surface with cling film and set aside.

5. Make the icing. Put the remaining icing sugar in a bowl and gradually stir in the orange juice, until you have a thick, slightly runny icing. Cover the surface with cling film and set aside.

6. Spread the butter cream onto 1 of the sponges, then sandwich with the other half. Pour over the icing, starting in the middle, and allowing it to just drip over the edges. Sprinkle with the remaining zest and allow to set.

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