Quick Orange Cake Recipe
Ingredients
| 100g/4 oz soft margarine | ||
| 100g/4 oz castor sugar | ||
| Grated rind of 1 orange | ||
| 100g/4oz self-raising flour | ||
| Baking powder | 1/2 Teaspoon | |
| Eggs | 2 | |
| 150 ml/ 1/4 pint double cream | ||
| Icing Sugar | 2 Tablespoon (Filling:) | |
| Grated rind and juice of 1 orange | ||
| Orange marmalade | 4 Tablespoon (Filling:) | |
| 225g/8 oz icing sugar | ||
| Orange juice | 3 Tablespoon (Decoration:) | |
| Orange | 1 , sliced (Decoration:) | |
Directions
Place the margarine, sugar, orange rind and dry ingredients in the bowl with the eggs.
Mix using the double-bladed chopping knife or plastic blade until smooth and soft.
Be careful not to overmix.
Divide between two greased and bottom-lined 20-cm/8-in sandwich tins.
Bake in a moderate oven (180C, 350F, gas 4) for 25-30 minutes.
Turn out and cool on a wire rack.
For the filling, whip the cream with the icing sugar, orange rind and juice.
Spread one cooled cake with marmalade and most of the cream, then place the second cake on top.
For the icing, sieve the icing sugar into a bowl and beat in the orange juice.
Spread this on top of the cake.
Add the orange slices as shown in the picture then pipe or spoon small dots of the reserved cream between them.
Mix using the double-bladed chopping knife or plastic blade until smooth and soft.
Be careful not to overmix.
Divide between two greased and bottom-lined 20-cm/8-in sandwich tins.
Bake in a moderate oven (180C, 350F, gas 4) for 25-30 minutes.
Turn out and cool on a wire rack.
For the filling, whip the cream with the icing sugar, orange rind and juice.
Spread one cooled cake with marmalade and most of the cream, then place the second cake on top.
For the icing, sieve the icing sugar into a bowl and beat in the orange juice.
Spread this on top of the cake.
Add the orange slices as shown in the picture then pipe or spoon small dots of the reserved cream between them.
Chef
