Orange drizzle cake

A simple but perfect everyday treat, this is a cross between a drizzle cake and a Victoria sandwich – a winning combination! The crunchy drizzle topping always goes down well. SERVES 8 COOK TIME 25 MINUTES, PLUS COOLING FOR THE DRIZZLE ICING juice of ½ orange 100g (4oz) caster sugar FOR THE SPONGE 4 eggs 225g (8oz) caster sugar 225g (8oz) self-raising flour 225g (8oz) baking spread, plus extra for greasing 1 tsp baking powder finely grated zest of 1 orange FOR THE BUTTERCREAM FILLING 100g (4oz) unsalted butter, softened finely grated zest of ½ orange 2 tbsp orange juice 150g (5oz) icing sugar, sifted grated zest of ½ orange, to decorate 1 You will need two 20cm (8in) round, loose-bottomed sandwich tins. Preheat the oven to 180C/160C fan/gas 4, then grease the tins with baking spread and line each of the bases with a disc of baking paper. 2 To make the drizzle icing, mix the orange juice and sugar together in a bowl. 3 To make the sponges, place all the ingredients in a bowl and whisk together with an electric hand whisk until combined. Divide the mixture evenly between the prepared tins and level the tops. 4 Bake in the oven for about 25 minutes until golden brown and springy to the touch. After 5 minutes turn out of the tins, remove the baking paper and transfer to a wire rack. Immediately pour the drizzle icing on top of one sponge (see tip), covering all the way to the edge. Sprinkle with the orange zest and set aside to cool down completely. 5 To make the filling, place the butter in a bowl with the orange zest and juice. Adding the icing sugar a little at a time, mix with an electric hand whisk until smooth. 6 Sit the plain, non-iced sponge on a plate and spread over the buttercream, right to the edges. Place the drizzle-iced sponge on top to sandwich the cakes together. Cut into wedges to serve.