Orange Cake With Ginger Cream Cheese Frosting.

Orange Cake With Ginger Cream Cheese Frosting

Ingredient:

• 375g soft butter,
• 375g caster sugar 
• 6 eggs, beaten in a jug 
• 375g self-raising flour, 
• 3 tsp baking powder 
• The juice of 1 orange
• zest of 3 75ml milk 
• 3 tsp vanilla extract 

For the icing 

• 500g cream cheese at room temperature 
• 200g icing sugar 
• 1 tsp ground ginger 
• Candied orange slices, to decorate

Method:

• For the cake: heat the oven to 180C/350F/gas mark 4. 
• Grease three tins, add a little flour and shake it around the tins to cover the butter in an even layer. Tap out the excess.
• Cream the butter and sugar together for a few minutes until light and fluffy, regularly scraping down the sides of the bowl if you are using a mixer. 
• Gradually add the eggs to the mix little by little, beating well after each addition, until well incorporated. Your mixture should be pale and cloud-like.
• In a separate bowl, sift the flour and baking powder together, then fold into the butter mixture with a large metal spoon.
• Mix the orange juice and zest into the milk with 2 tsp vanilla extract, then gently incorporate into the mix a little at a time. 

Note:The mixture should now now be at the soft-dropping stage and fall easily from the spoon.

• Divide the batter evenly between the tins and smooth the tops. 
• Bake for 20 minutes on the middle shelf, then remove and allow to cool before turning each out and cooling fully on a wire rack.
• Beat the cream cheese, icing sugar and ground ginger together until light and fluffy, then use to sandwich the three cakes together. 
• Top with candied orange slices, if you like.

Enjoy...