Wednesday, 20 January 2010
Orange Sponge Cake
Cream 225g margarine with 225g caster sugar, then add 225g self raising flour, 1 tsp baking powder, 3 eggs and the grated rind and the juice of a large orange.
Mix until well blended and divide between two round tins.
Bake at 180 degrees for 30 - 35 minutes, until springy to touch and a skewer comes out clean.
Remove from tins and leave to cool on a wire rack.
When cool, sandwich together with buttercream icing. Decorate the top with glace icing - I made mine with 1 part orange juice and 1 part water for extra orangey taste.