My first solo success in the world of baking at the tender age of thirteen was with an orange cake very much like this one. My mother allowed me to eat my whole creation on my own, without sharing: a big event in a household of six children. Suffice it to say, just because one is allowed to do something, doesn’t always mean one should! I still have memories of the bellyache. Regardless, I think this is a lovely cake, if you can bring yourself to savor it with a bit of restraint.
MAKES ONE 8-INCH / 20-CENTIMETER LAYER CAKE:
8 ounces (2 sticks) / 225 grams unsalted butter,
at room temperature, plus more for buttering pans
1 cup / 200 grams granulated sugar
4 large eggs
11⁄2 cups / 180 grams self-rising flour
1 tablespoon baking powder
Zest of 1 orange
FILLING AND TOPPING:
51⁄2 tablespoons / 85 grams unsalted butter, at room temperature
2 cups / 200 grams confectioners’ sugar, sifted
2 tablespoons / 30 milliliters freshly squeezed orange juice
Finely grated rind of 1 orange
Preheat the oven to 350°F / 175°C. Lightly butter two 8-inch / 20-centimeter cake pans and line them with baking parchment.
Combine the butter, sugar, eggs, flour, baking powder, and orange zest in a large mixing bowl and beat with an electric mixer on high speed for about 2 minutes, until just mixed.
Divide the mixture evenly between the prepared pans and level the surface with rubber spatula dipped in water. Bake for about 25 minutes, or until the cakes are well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Allow the cakes to cool in the pans for 15 minutes, then run a small palette knife or butter knife around the edge of the pans to free the sides of the cakes. Turn out the cakes onto cooling racks, peel off the parchment, and leave them to cool completely. Choose the cake with the better top, then put the other cake top side down onto a serving plate.
To make the filling and topping, beat together the butter, confectioners’ sugar, orange juice, and orange rind until very fluffy, using an electric mixer on high speed, about 10 minutes. Spread half of the orange cream on the first layer and place the other cake on top, with the top facing up, and spread the rest of the orange cream on top, leaving the sides bare.
Serve immediately, or store the cake in an airtight tin or plastic cake keeper in the refrigerator for up to 3 days.
