Cake

1. Preheat your oven to 180°C (160°C fan assist).
2. Grease and flour two 20 cm round cake tins.
3. In a measuring jug, mix 125 ml milk, 125 ml orange juice, 125 ml vegetable oil, 3 beaten eggs, and 1 1/2 tsp grated orange zest. Set aside.
4. In a large mixing bowl, sift together 2 cups of cake flour, 1/2 tsp salt, and 3 tsp baking powder.
5. Stir in 1 1/2 cups castor sugar.
6. Make a well in the centre of the dry ingredients and pour in the wet mixture from your jug.
7. Gently stir until combined; don’t overmix, a few lumps are okay.
8. Divide the batter evenly between the two prepared tins and bake for 30–35 minutes.
9. Insert a skewer in the center; it should come out clean.
10. Allow cakes to cool completely in the tins before removing.

Orange Butter Icing:

1. In a bowl, cream 125 g butter until smooth.
2. Gradually beat in 2 cups of icing sugar until light and fluffy.
3. Add 2 tbsp orange juice and beat some more (add a little extra if needed).
4. Stir in 1 tsp orange essence and 1 tsp grated orange zest.
5. Sandwich the two cooled cakes with a layer of icing, then spread the remaining icing over the top and sides.
6. Finish with a little extra grated orange zest on top for garnish.