Ingredients

• 6 oz Stork Margarine
• 9 oz castor sugar
• 3 eggs, large
• 6 oz self-raising flour, sieved
• 1½ level teaspoons baking powder, sieved with flour
• 1 orange, grated rind only
• 2 oz Stork Margarine, for icing
• 4 tablespoons orange juice or milk, for icing
• 10 oz icing sugar, sieved, for icing
•   orange colouring, for icing
• 2 heaped tablespoons icing sugar, sieved, for filling
•   chocolate curls or flakes, to decorate

Method

1. Place all cake ingredients in a mixing bowl and beat with a wooden spoon until smooth (2–3 minutes).
2. Place in two greased and bottom-lined 7-inch sandwich tins. Smooth tops.
3. Bake in oven at 325°F, Gas No. 3, on the middle shelf for 25–35 minutes.
4. Turn out and cool on a wire tray.
5. For the icing, place the Stork Margarine in a bowl over hot water with the orange juice or milk, add the sieved icing sugar and orange colouring, and mix until smooth.
6. Take 6 tablespoons of the mixed icing, add 2 heaped tablespoons of sieved icing sugar and mix well. Use this to sandwich the cakes together.
7. Pour the remaining icing over the cake and decorate with chocolate curls or flakes.

Notes