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Worlds Best Orange Cake




Source of Recipe


Western Star


List of Ingredients




225g Western Star Butter, softened
225g Castor Sugar
4 eggs
220g Self-Raising Flour
2 Tsp Baking Powder
1 orange, zest only
75g Western Star Butter
250g Icing Sugar, sifted
2 Tbsp orange juice
finely grated rind of 1 orange


Recipe



Lightly grease 2 x 20cm cake tins and line the bases baking paper. Pre-heat the oven to 180C.

In a large mixing bowl add the butter, castor sugar, eggs, flour, baking powder and orange zest and beat for about 2 minutes using an electric mixer, until just blended.

Divide the mixture evenly between the prepared tins and level the surface with the back of a spoon or a plastic spatula.

Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for a few minutes, and then run a knife around the edge of the tins to free the sides of the cakes. Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely.

Choose the cake with the best top, and then put the other cake top downwards on to a serving plate. Level the cake with a sharp knife if you need to.

In another mixing bowl, add the butter, icing sugar, orange juice and rind and beat together until smooth. Spread evenly on the surface of the bottom cake, then add the other cake on top, and cover the rest of the cake with the remaining icing. Slice and serve.