Fresh Orange Cake with Citrus Buttercream
Print recipe
| Serves | 8 to 10 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Region | British |
| By author | Karen S Burns-Booth |
A beautiful light fresh orange cake with a tangy citrus curd buttercream filling and topping.
Ingredients
Cake
- 4 large eggs, weighed in their shells
- butter or soft margarine ~ same weight as the eggs
- caster sugar ~ same weight as the eggs
- self-rising flour~ same weight as the eggs
- zest of 2 oranges
- juice of 1 orange
buttercream
- 4 ozs softened butter
- 8 ozs sifted icing sugar
- juice of 1 orange
- 4 to 6 tablespoons St Clement's curd
decoration
- jellied sweets such as oranges and lemons
- hundreds and thousands
Note
- Alternative measurements:
- 4 eggs
- 8 ounces soft margarine or butter
- 8 ounces caster sugar
- 8 ounces SR flour
Directions
| Step 1 | The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; therefore, weigh the eggs first – if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces – easy! |
| Step 2 | Set oven Gas 4, 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8” sandwich tins – cake tins. |
| Step 3 | Cream margarine or butter together with the sugar, until light and fluffy, then add the grated orange zest. Beat the eggs, and then add them to the mixture, gradually and beating well after each addition. Sieve the flour and fold into the mixture with a metal spoon. Add orange juice to the cake mixture to loosen it, it should be soft dropping consistency. |
| Step 4 | Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven. Remove and allow to cool for 1-2 minutes. |
| Step 5 | Remove from the tins and cool on wire racks, then sandwich the cakes together with the buttercream when cold, to avoid the buttercream melting. Spread the buttercream on the top of the cakes and decorate with jellied sweets and hundreds and thousands. Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea. |
| Step 6 | To make the buttercream: Add the sifted icing sugar to the softened butter and mix well until thick and creamy; add the orange juice to make a softer buttercream and then add the citrus curd, spoon by spoon until desired consistency has been achieved. Use as above. |
