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2 cups cake flour
1/2 tsp salt
3 tsp baking powder
1 1/2 cups castor sugar
125 ml milk
125 ml orange juice
125 ml vegetable oil
3 eggs beaten
1 1/2 tsp grated orange zest
Orange butter icing
125 g butter
2 cups icing sugar
2 tbsp orange juice or more if required
1 tsp orange essence
1 tsp grated orange zest
Preheat oven to 180 C ( 160 C fan assist).
Grease and flour 2 x 20 cm round cake tins.
In a measuring jug, combine milk, orange juice, oil, beaten eggs and orange zest. Set aside. In a bowl sift flour, salt and baking powder. Mix in sugar.
Make a well in the centre and pour in the wet ingredients from the jug.
Stir until thoroughly combined. Divide cake mixture between the 2 baking tins.
Bake for 30 to 35 minutes, or until a skewer inserted comes out clean. Allow to cool
Orange Butter Icing :
Cream butter until smooth. Gradually beat in the icing sugar.
Beat until light and fluffy. Beat in orange juice.
Add additional if necessary. Stir in orange essence and orange zest.
Sandwich the two layers with butter icing and top with the remainder of icing over top and sides. Grate orange zest to garnish
Source adapted recipe from Cape Malay and other Delights
Prepared, tried and tested by: Gail Haselsteiner