Mary Berry’s Orange layer cake

Mary Berry’s Orange layer cake

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(19 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Cuts into 8 slices

The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
745
protein
6g
carbs
86g
fat
42g
saturates
15g
fibre
1g
sugar
67g
salt
1.3g

Ingredients

For the cake

  • 225g baking spread
  • 225g self-raising flour
  • 1 level tsp baking powder
  • 100g golden caster sugar
  • 100g brown sugar
  • 4 large eggs
  • finely grated zest of 2 oranges

For the butter icing

  • 150g butter, softened
  • 300g icing sugar, sifted
  • finely grated zest of 2 oranges

For the glaze

  • 25g caster sugar
  • juice of 2 oranges

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Method

  1. Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
  2. Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
  3. To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
  4. Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

Recipe from Good Food magazine, April 2013

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Comments

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kazzles's picture
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Best thing of all to use as 'baking spread' is I Can't Believe it’s not Butter - it makes the lightest of sponges and has a better taste. Cake was nice but I always prefer my 2nd bake of a recipe where I do a little tweaking - my best tip is cut down on a little sugar and add a sprinkle of Cinnamon

walnuts's picture

Baking spread is spreadable butter, such as lurpak spreadable.
It has the highest butter content, and then blended with oil.
It does make cakes lighter, but still gives the taste you would get using butter.

Using a margarine spread will not give the same taste, but the cake would still be light.

Hope this helps

claire1968's picture

Sammy - I live in America and sticks are 4 oz butter sticks. They come in packs of 4 sticks, so if you need half a stick it would be 2 oz.

ray55gduk's picture

Baking spread is a margarine-type product costing less than half the price of butter. You can find it in Sainsbury's or Aldi for sure, and many other supermarkets if you look. Mary Berry always suggests this in her recipes rather than butter because, she says, the resulting cake is lighter. I have tried both and the taste is fine with baking spread - I use Aldi's own brand at around 47p for 250g.

gillyflower12's picture
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Well, I don't have to make any comments - they have all been made above. I too, would use soft spread butter. Never heard of baking spread. New fangled terms? Recently, in an American recipe "sticks" of butter were used. What is that?

sir_bakesalot's picture

what on earth is baking spread ?

cazzaminx's picture
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Used butter, and made as one square cake. Absolutely stunningly delicious. Didn't last long.

bowdenei's picture

Think I would use soft butter for the best taste. Would like to try it so will report back when I do. I wouldn't dream of using margarine personally.

sallymount's picture

baking spread I assume is Stork soft margarine or supermart's own brand equivalent?
The baking powder is prob in with the sr flour because it is an all-in-one mix??

alisonschenkl's picture

225g baking spread? Er, plain flour?

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