Mary Berry’s orange layer cake

Mary Berry’s orange layer cake

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(32 ratings)

Prep: 15 mins Cook: 20 mins

Easy

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

  • Freezable

Nutrition: per slice

  • kcal745
  • fat42g
  • saturates15g
  • carbs86g
  • sugars67g
  • fibre1g
  • protein6g
  • salt1.3g
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Ingredients

    For the cake

    • 225g baking spread
    • 225g self-raising flour
    • 1 level tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 100g golden caster sugar
    • 100g brown sugar
    • 4 large egg
    • finely grated zest of 2 oranges
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    For the butter icing

    • 150g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 300g icing sugar, sifted
    • finely grated zest of 2 oranges
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    For the glaze

    • 25g caster sugar
    • juice of 2 oranges
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    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.

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    Comments (34)

    FifiP's picture
    5

    Used lurpak spreadable as it was out the fridge & soft. Easy to make, made it for Mothers Day, went down a treat, would make again.

    vixtshaw's picture

    I made this cake with stork. It was light and delicious.

    swetmanje's picture
    4

    Light, moist, delicately flavoured, delicious. I used Stork and the taste is absolutely fine.

    johnconnatty's picture

    I followed the instructions and produced 2 lovely pancakes

    kazzles's picture
    4

    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
    4

    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
    5

    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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