250g (8.8oz) of T55 flour
40g (1.4 oz) Corn starch
2 dessert spoons of baking powder
310g (10.9 oz) of icing sugar
80g of unsalted butter
250 ml (8.45 fl oz) orange juice
BUTTER CREAM WITH ORANGE
90 g (10.9 oz) of icing sugar
125g (4.4 oz) unsalted butter, at room temperature
1 soup spoon of orange juice
1 teaspoon of orange zest
Pre-heat the oven to 180ºC (350ºF) and line a round, 23cm (9”) diameter tin with greaseproof paper.
Put the flour, corn starch and baking powder into the bowl of the mixer.
Add the sugar, butter, eggs and orange juice and zest and beat until it becomes a smooth fluffy cream.
Put into the tin and bake in the oven for around 50 min or until cooked.
Remove from the oven and leave to cool completely.
To make the butter cream, mix all the ingredients in the mixer, until smooth and creamy.
Decorate the cake with the orange butter cream.