How cute is this little cake?! Found the recipe in a fantastic book filled with recipes from eras gone by. From 1935, this one will need smaller sandwich tins than you might have, it is worth the investment though, you will make this cake again and again. Smaller than other cakes we normally bake, it will serve six to eight.

Sponge ingredients

• 115g butter
• 175g caster sugar
• 175g plain flour
• ½ teaspoon baking powder
• 2 eggs, lightly beaten
• Zest and juice of 1 large orange

Filling ingredients

• 175g icing sugar
• 75g butter
• Zest of 1 orange
• Juice of orange

Preheat the oven to 180c

Grease two 15cm sandwich tins.

Cream the butter and sugar together until light and fluffy.

Add the eggs, orange zest and juice to the butter mixture a little at a time, beating thoroughly between each addition.

Sift the flour and baking powder in to a bowl, and then sieve again on to the mixture. Gently combine.

Divide the mixture evenly between the tins.

Place in the centre of the oven and bake for 20 minutes or until well risen and firm to the touch.

Remove from the oven and turn carefully on to a wire rack, leaving to become cold.

Sieve the icing sugar then cream together with the butter and orange zest, add in enough juice to soften to a light fluffy mixture.

Finally sandwich the cakes together and smooth the remaining icing on to the top of the cake. Sprinkle with grated zest to decorate.

Enjoy! Have a go and let us know how you get on – email photos if you have them.