INGREDIENTS
750ml flour.
25ml baking powder.
250g butter.
425ml castor sugar.
4 eggs.
10ml vanilla or almond essence.
grated rind of 1 orange.
125ml orange juice.
125ml water.
whipped cream and fresh fruit, to decorate.
STEPS
Preheat oven to 180°C.
Grease two deep round 21cm cake tins with butter.
In a bowl sift together the flour and baking powder 3 times.
In a separate bowl cream the butter and castor sugar thoroughly until very light and creamy.
Beat the eggs in a jug.
Add the eggs a little at a time to the creamed butter mixture, beating all the time.
Add the vanilla or almond essence.
Add the grated orange rind.
Beat until the mixture is light and fluffy.
Fold the flour mixture into the creamed mixture alternately with the orange juce and water using a wooden spoon. (Do Not beat once the flour has been added, just stir until properly mixed).
Pour the mixture into the prepared cake tins.
Bake for 30-40 minutes or until a testing skewer inserted into the centre comes out clean.
Remove from the oven and leave to stand in the cake tins for about 15 minutes before turning out onto a wire rack.
Once cooled decorate with whipped cream and fresh fruit.
