Orange Cake

This is a delicious, light and fluffy cake, with a brilliant citrus flavour - a must for afternoon tea.

  • Total time: 40 mins

Serves: 6


  • 1 Angel Cake Tin

    125g butter
    250g sugar
    4 eggs separated
    180g cake flour
    55g corn flour
    3mls salt
    125mls orange juice (freshly squeezed)
    5mls grated orange rind

    Orange Icing
    65g butter
    300g icing sugar
    pinch of salt
    1 egg yolk
    5ml grated orange rind
    30ml freshly squeezed oragne juice


  1. Cream the butter and sugar until light and fluffy. Beat the egg yolks well and add to the butter mixture. Sift together the flours and salt and fold into the mixture, alternatively with the orange juice. Add the grated orange rind and fold in the stiffly beaten egg whites. Bake in the greased Angel tin at 190 degrees for 40 minutes. Cool on a wire rack. Ice with orange Icing
  2. Orange Icing Beat the butter, 300g of icing sugar and salt together, add the egg yolk and then the rest of the ingredients. Beat well until the mixture is light and creamy. When the cake has thoroughly cooked, ice the cake on top.