Orange Cake

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5 from 1 vote

An incredibly soft and moist cake with a zesty orange cream frosting and glaze

Preheat oven to 350°F / 180°C. Line and grease two 8 inch / 20 cm cake tins or three 9inch / 23cm cake tins
Sift flour, salt and baking powder into a bowl.
With electric mixer, cream butter or margarine until soft. Add sugar and orange rind and continue beating until light and fluffy.
Beat in eggs one at a time. Fold in flour mixture then add the milk and beat well
Spoon into tins and bake for about 15 minutes or until cake pulls away from sides.
Remove from oven but leave in tin for 10 minutes and then turn onto a cooling rack and frost when completely cooled.

Using a beater, whip together the cream ,rind of an orange and sugar if using until it has soft peaks.
When the cake has cooled completely, frost each layer evenly

Using a beater or fork mix together the icing/ confectioners sugar, orange food colouring and ½ teaspoon boiling water until smooth. Just ensure that you add the water a little at a time because you want the glaze to be thick and not runny.
Use a piping bag or just a spoon to run streaks across the top of the cream frosted cake. Add a bit of grated zest to decorate as well.