Mary Berry’s orange layer cake

Mary Berry’s orange layer cake

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(45 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 eggs
    • 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, questions and tips

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    paulacogar
    3rd Apr, 2013
    5.05
    I used softened butter and it turned out just fine and dandy.
    littletwig's picture
    littletwig
    27th Mar, 2013
    4.05
    Made this for a family "get-together". Everyone enjoyed it. Didn't change any of the ingredients. Will be on my list of best cakes.
    acurrymancalledr
    16th Mar, 2013
    4.05
    FROSTING TOO SWEET, BUT.... Yeah, looks like the baking spread term caused a lot of confusion lol This was nice, but for people who don't like it too sweet, like me, should add mascarpone or Philadelphia cheese in with the frosting mix, it was essential in this case!
    Tamsers
    15th Mar, 2013
    3.05
    This cake was weird! It was amazingly light and had a lovely texture but I found it too bitter and too sweet at the same time. Very marmalady!
    multitasker01
    14th Mar, 2013
    Made this last night, found it really easy and the family loved it.
    emmalh
    14th Mar, 2013
    5.05
    I didnt have any oranges so used Satsumas! Still tasted great not that orangey but probably due to the very sweet satsumas, I also used Stork and the sponge was lovely and moist I didn't bother with the zest in the icing I added a little of the juice instead I also missed off the grated rind on top. Family declared it a big hit and I'm going to try it with lemons next, hopefully that should work too :-)
    FifiP's picture
    FifiP
    10th Mar, 2013
    5.05
    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
    vixtshaw
    10th Mar, 2013
    I made this cake with stork. It was light and delicious.
    swetmanje
    9th Mar, 2013
    4.05
    Light, moist, delicately flavoured, delicious. I used Stork and the taste is absolutely fine.
    johnconnatty
    9th Mar, 2013
    I followed the instructions and produced 2 lovely pancakes

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