|Baking Pan||Silicone Round Cake Pan 23cm|
- 200g unsalted butter, softened
- ½ large orange, zested
- 1 tsp vanilla paste
- 3 eggs, at room temperature
- ⅓ cup (80ml) vanilla flavoured oil
- 1 ½ cups (225g) self raising flour, sifted
- ¾ cup (110g) plain flour, sifted
- ½ cup (125ml) milk, room temperature
- 1 tbsp strawberry jam
- 500g pure icing sugar
- 250g unsalted butter, softened
- 1 tbsp milk, at room temperature
Preheat the oven 160°C (no fan). Grease and line the base and sides of two 20cm round cake pans with baking paper.
Beat butter, orange zest and vanilla paste using an electric mixer until thick and pale.
Add the eggs, one at a time, beating well after each addition. Add oil and stir to combine. Fold in flours and milk. Divide mixture evenly between pans.
Bake cake for 40 minutes or until a skewer inserted into the centre comes out clean. Leave cakes to cool completely.
To make the icing, in a food processor or blender, blitz icing sugar for 1 minute or until there are no lumps left in the sugar. Place icing sugar, butter and milk in an electric mixer, beat on medium speed for 5 minutes or until creamy and smooth.
Spread 1cm thick icing on top of one cake, spread strawberry jam over icing and top with remaining cake. Spread remaining icing evenly over cake.
On top of one cake, spread icing approx. 1cm thick, then, spread strawberry jam over icing and top with remaining cake. Spread remaining icing evenly over cake.
Decorate with berries, macarons and meringue drops. Slice and serve. Enjoy!