Mary Berry's orange cake recipe
 Zest up your baking with Mary Berry's super-easy orange cake. It's perfect for Mother's Day. Equipment and preparation: You will need two loose-bottomed 20cm/8in sandwich tins, 4cm/1½in deep. 225g/8oz unsalted butter, softened, plus extra for greasing225g/8oz caster sugar4 free-range eggs220g/7¾oz self-raising flour2 level tsp baking powder1 orange, finely grated zest only 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 free-range eggs 220g/7¾oz self-raising flour 2 level tsp baking powder 1 orange, finely grated zest only 75g/2¾oz unsalted butter, softened150g/5oz icing sugar, sifted1 orange, finely grated zest and 2 tbsp juice 75g/2¾oz unsalted butter, softened 150g/5oz icing sugar, sifted 1 orange, finely grated zest and 2 tbsp juice orange zest orange zest Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can beat by hand using a wooden spoon).Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.Choose the cake with the best top, then put the other cake top-down onto a serving plate. Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can beat by hand using a wooden spoon). Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can beat by hand using a wooden spoon). Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests. Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests.