Serves: 12
  • 250g cake flour
  • 3 teaspoons baking powder
  • 200g caster sugar
  • 125ml milk
  • 125ml orange juice
  • 125ml vegetable oil
  • 3 eggs, beaten
  • 1 ½ teaspoons grated orange zest
Orange butter icing:
  • 6 tablespoons butter, softened
  • 250g icing sugar
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • Preheat oven to 180C.
  • Grease and flour two 20cm round cake tins.
  • In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 1½ teaspoons orange zest. Set aside.
  • Sift flour and baking powder into a large bowl.
  • Mix in sugar.
  • Make a well in the centre and pour in the milk mixture.
  • Stir until thoroughly combined.
  • Divide cake mixture between the two prepared tins.
  • Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean.
  • Allow to cool.
To make Orange Butter Icing:
  • Cream butter until smooth.
  • Gradually beat in icing sugar.
  • Beat until light and fluffy.
  • Beat in 2 tablespoons orange juice to bring to spreading consistency.
  • Stir in vanilla and 1 teaspoon orange zest.
  • Spread over cooled cakes.

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