Orange cake with orange buttercream
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
1 cake
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Course
Baked Goods
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Cuisine
International
Orange cake with orange buttercream
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A light and moist perfect orange sponge cake with orange buttercream.
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Ingredients
Cake
- 250 g butter
- 250 g castor sugar
- 4 large free-range eggs
- zest of 2 oranges
- 5 ml vanilla extract
- 280 g self-raising flour
- a pinch of salt
- 150 ml milk
Buttercream icing
- 390 g icing sugar
- 100 g butter room temperature
- 5 ml orange zest
- 45 ml fresh orange juice
- freshly peeled orange zest for decorating (optional)
Instructions
- Preheat the oven to 190 °C. Grease and line 2 x 22–23-cm cake tins with baking paper.
- Using an electric mixer, cream the butter and castor sugar for 3 minutes. Add the eggs, one at a time, ensuring that each is fully incorporated before the next addition. Add the orange zest and vanilla extract. Continue to whip until the mixture is light and fluffy.
- In a separate bowl, sift together the flour and salt.
- Add the flour and milk to the creamed butter and sugar in 3 parts. Be careful not to overmix. Divide the cake mixture evenly between the 2 tins, then bake for 30–35 minutes. The cakes should be springy to the touch, and a knife inserted into the centre should come out clean. Leave to cool in the tins.
- Put all the buttercream icing ingredients in the bowl of an electric mixer and beat until pale and fluffy. Use a third of the icing to sandwich the two cake layers together, and the remainder to ice the top and sides. Decorate with zested orange peel if desired.
Notes
- Store this orange cake in a sealed container.
- Cake can be frozen. Ensure it is properly wrapped before doing so.
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