• 250g cake flour
• 3 teaspoons baking powder
• 200g caster sugar
• 125ml milk
• 125ml orange juice
• 125ml vegetable oil
• 3 eggs, beaten
• 1 ½ teaspoons grated orange zest

• 6 tablespoons butter, softened
• 250g icing sugar
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange zest

• Preheat oven to 180C.
• Grease and flour two 20cm round cake tins.
• In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 1½ teaspoons orange zest. Set aside.
• Sift flour and baking powder into a large bowl.
• Mix in sugar.
• Make a well in the centre and pour in the milk mixture.
• Stir until thoroughly combined.
• Divide cake mixture between the two prepared tins.
• Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean.
• Allow to cool.

• Cream butter until smooth.
• Gradually beat in icing sugar.
• Beat until light and fluffy.
• Beat in 2 tablespoons orange juice to bring to spreading consistency.
• Stir in vanilla and 1 teaspoon orange zest.
• Spread over cooled cakes.

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