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ICING Orange Velvet Cake Serves 10-12, Prep and Cook 1 hour, 30 mins

175g unsalted butter, chopped, at room temperature

1½ cups caster sugar 2 tsps finely grated

orange rind

1 tsp orange food

colouring gel

2 eggs

2 cups plain flour

2 tsps premium Dutch

cocoa powder

1 cup buttermilk

1 tsp bicarbonate of soda

1½ tsps white vinegar

1½ cups icing sugar mixture 1 tsp finely grated orange rind 1-2 tblsps orange juice Orange food colouring gel

1 Grease a 20cm round cake pan (7cm deep). Line base and side with baking paper, extending paper 3cm above pan edge. 2 Beat butter, sugar and rind in large bowl with an electric mixer until light and fluffy. Beat in colouring. Beat in eggs, one at a time, until combined. Add combined sifted flour and cocoa with buttermilk, in two batches, beating on a low speed until combined.

3 Combine soda and vinegar in a small bowl. Add to mixture. Beat for a further 2 minutes until smooth and thick. Pour into prepared pan. Smooth over top. 4 Cook in a moderately slow oven (160C) for about 1 hour and 10 minutes, or until cooked in the centre when tested with a skewer. Remove. Stand in pan for 30 minutes. Turn out onto a wire rack to cool.

5 To make icing, sift sugar into a bowl. Add rind. Gradually stir in enough juice until a smooth and a spreadable consistency. Tint with colouring. Spread icing over cake.